Roasted pepper salad with feta cheese
2
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This colorful side dish is so versatile it can accompany eggs for a brunch, top greens for a lunch salad, or stand up to a roasted pork tenderloin or grilled steak for a dinner side dish. It takes only 20 minutes to prepare but letting the flavors marinate for 30 or more minutes will allow the complex flavors to evolve. You can substitute goat cheese for feta if you prefer.
Ingredients
Bell pepper
1 item(s), medium, green
Bell pepper
1 item(s), medium, yellow
Bell pepper
1 item(s), medium, red
Balsamic vinegar
3 Tbsp
Garlic
1 clove(s), chopped
Dijon mustard
½ tsp
Table salt
⅛ tsp
Black pepper
⅛ tsp, freshly ground
Fresh watercress
1 bunch(es), stemmed
Feta cheese
¼ cup(s), crumbled
Olives
12 olive(s), small, niçoise olives, pitted
Fresh basil
4 tsp, shredded basil leaves
Instructions
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.
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