Roasted Pepper Salad with Feta Cheese

Total Time
20 min
10 min
10 min
Sweet roasted bell peppers are the perfect flavor contrast to tangy feta cheese.


uncooked bell pepper(s)

1 item(s), medium, green

uncooked bell pepper(s)

1 item(s), medium, yellow

uncooked bell pepper(s)

1 item(s), medium, red

balsamic vinegar

3 Tbsp

garlic clove(s)

1 medium clove(s), chopped

Dijon mustard

½ tsp

table salt


black pepper

tsp, freshly ground

fresh watercress

1 bunch(es), stemmed

feta cheese

¼ cup(s), crumbled


12 small, niçoise olives, pitted


4 tsp, shredded basil leaves


  1. Preheat the broiler. Line a baking sheet with foil; place the bell peppers on the baking sheet. Broil 5 inches from the heat, turning occasionally with tongs, until lightly charred, about 10 minutes. Transfer to a bowl, cover, and let stand for 10 minutes. Peel, seed, and thinly slice the peppers over a bowl to catch the juices.
  2. In a medium nonreactive bowl, whisk the vinegar, garlic, and mustard. Add the bell peppers; toss to coat, then sprinkle with the salt and ground pepper to taste. Refrigerate, covered, until chilled, about 30 minutes.
  3. Divide the watercress among 4 salad plates; top each with about 1/2 cup bell peppers and scatter evenly with the cheese, olives, and basil.


Feel free to use goat cheese instead of the feta, if desired.This lovely dish has plenty of colors, but for even more contrast use 1/2 bunch of watercress and 1 small head of Belgian endive, thinly sliced crosswise, instead of only watercress.

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