Roasted Pepper Salad

Roasted Pepper Salad is great for this time of year when summer is changing into fall and bell peppers are perfectly in season. And I bet you’ll love this amazing salad with colorful roasted peppers, green onions, garlic, olives, fresh basil, Feta and a lemony dressing!

PIN the Roasted Pepper Salad to try it later!

This new recipe for Roasted Pepper Salad will be perfect for the season we’re going into now, when bell peppers are at their best and you don’t mind turning on the oven for a few minutes. And when I worked on this salad with my niece Kara we loved this colorful combination that was loaded with great flavors.

And although it’s true that peppers are extra good in late summer or fall when they’re in season, most of the year you can get good peppers at the grocery store, and I think this salad will be a hit any time you make it.

And I confess this salad using peppers is partly due to the purchase of one of those six-packs of assorted colors of bell peppers you get at Costco, and when I had two red peppers and two yellow peppers staring at me, I wondered what I could create from them!

This new salad was also inspired by a similar salad with garbanzo beans that’s back in the archives. Besides not using beans, I also made other changes to make the salad lower in carbs and more flavorful; I hope you will enjoy trying it!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• red bell peppers
• yellow bell peppers
• green onions
• olive oil
• Minced Garlic (affiliate link)
• canned black olives
• Feta cheese
• chopped fresh basil (or see notes about other herbs)
• Red Wine Vinegar (affiliate link)
• fresh-squeezed lemon juice; I used my fresh-frozen lemon juice
• Spike Seasoning (affiliate link)
• salt and fresh-ground black pepper to taste

Can you use fresh garlic for this Roasted Pepper Salad?

Fresh garlic burns more easily than Minced Garlic (affiliate link) that comes in a jar. That’s because fresh garlic has more allicin that breaks down and is more likely to burn when heated. Minced garlic from a jar always contains some kind of acidy ingredient as a preservative, which makes it less likely to burn. I didn’t try this recipe with minced fresh garlic, but if you choose to use it I would watch the peppers extra closely, and maybe use a slightly lower roasting temperature.

Can you use other colors of peppers for this salad?

I used two colors of peppers because that’s what I had left from a big bag of peppers. But you can make this salad with only one color of pepper. And if you like the more-assertive flavor of roasted green pepper, you could use some of those, which would make the salad less expensive to make.

What other fresh herbs can you use for the Roasted Pepper Salad?

Right now I have basil growing on my patio, and we loved the chopped fresh basil in this salad. But I do think this is a year-round salad recipe, and if you’re making it when you don’t have fresh basil I would recommend using chopped parsley which is one herb that’s always in the grocery store.

How low in carbs is this Roasted Pepper Salad?

This tasty colorful salad has only 7.2 net carbs and 5 grams of protein per serving.

How to make the Roasted Pepper Salad:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Preheat the oven to 400F/200C.
2. Remove seeds and stems from peppers, and chop peppers into pieces about one inch square.
3. Put chopped peppers into a bowl and toss well with olive oil and garlic.
4. Placing pieces skin side up, arrange peppers on baking sheet.
5. Roast peppers about 20 minutes, or until they’re softened to your liking.
6. While peppers are roasting, slice green onions, drain olives and cut in half, and chop fresh basil.
7. Crumble Feta and measure out one cup.
8. Whisk together ingredients to make the dressing.
9. When peppers are done roasting, put them in a bowl. Toss peppers with dressing, then add green onions, olives, and basil and toss again.
10. Gently stir in crumbled Feta, and season to taste with salt and fresh-ground black pepper.
11. Serve Roasted Pepper Salad right away or chill for a few hours.
12. The salad was great when it had been in the fridge overnight, but you might not have any left over!

Make it a Low-Carb Meal:

The Roasted Pepper Salad would be great for a meal with any of these low-carb main dishes:

• Chicken Cutlets with Mustard Sauce
• Greek Salmon with Tzatziki Sauce
• Easy Garlic and Lemon Shrimp
• Air Fryer Marinated Chicken Breasts
• Grain-Free Breaded Pork Chops

Want more salads with Feta Cheese?

If you’re a fan of Feta cheese like I am, you might want to check out Amazing Salads with Feta Cheese.

Continue to Content

Print

Yield: 6 servings

Roasted Pepper Salad

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

A big package of peppers from Costco is partly what inspired this Roasted Peppers Salad, and we loved this when we tested the recipe. And if you switch out the basil for parsley, you can make this any time of year!

Ingredients

• 2 red bell peppers (see notes)
• 2 yellow bell peppers (see notes)
• 1/2 cup sliced green onion
• 2 T olive oil
• 1 T minced garlic from a jar
• 1 cup crumbled Feta
• one 6 oz can black olives
• 1/2 cup chopped fresh basil (or more)
• salt and fresh ground black pepper to taste
• DRESSING INGREDIENTS:
• 2 T olive oil
• 1 T red wine vinegar
• 2 tsp. fresh-squeezed lemon juice (see notes)
• 1/2 tsp. Spike Seasoning (see notes)

Instructions

1. Preheat the oven to 400F/200C.
2. Remove seeds and stems from the peppers, and then chop the red bell peppers and yellow bell peppers into pieces about one inch square.
3. Put chopped peppers into a bowl and toss with 2 T olive oil and 1 T minced garlic from a jar. The garlic tends to stick to the peppers, so stir enough that the garlic is well-distributed
4. Placing the chopped peppers skin side up, arrange them in a single layer on a baking sheet.
5. Roast the peppers about 20 minutes, or until they're softened but not too soft. (If you prefer the peppers to stay slightly crisp, I would start checking at ten minutes and cook until they are your preferred level of softness.)
6. While the peppers are roasting, slice the green onions, drain olives and cut them in half, and chop the fresh basil.
7. I prefer a block of Feta, which keeps longer in the fridge. Crumble Feta and measure out one cup.
8. Whisk together olive oil, red wine vinegar, fresh lemon juice, and Spike Seasoning to make the dressing.
9. When peppers are roasted to your liking, put them in a bowl. Toss peppers with dressing, then add green onions, olives, and chopped basil and toss again.
10. Gently stir in the crumbled Feta, and season to taste with salt and fresh-ground black pepper. (The Feta is salty so we didn't use much salt.)
11. Serve Roasted Pepper Salad right away or chill for a few hours.
12. This salad was great when it had been in the fridge overnight, but you might not have any left over!

Notes

You can use any color of peppers you prefer or have on hand. You can definitely use more chopped basil if you have plenty of it.

I used my fresh-frozen lemon juice for this recipe. Use any all-purpose seasoning blend if you don't have Spike Seasoning.

This recipe was created by Kalyn and Kara, inspired by an abundance of colorful peppers and an older salad in the archives that had garbanzo beans.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 207Total Fat 18gSaturated Fat 5.4gTrans Fat 0gUnsaturated Fat 11.4gCholesterol 22mgSodium 665mgCarbohydrates 9.4gFiber 2.2gSugar 3.9gProtein 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This salad with peppers, olives, green onions, and Feta is great for low-carb diets, and probably even for Keto for most people. The recipe is a bit high in fat for the original South Beach Diet, but you can probably make a pretty good version of this salad with less Feta and maybe use a bit less oil to roast the peppers.

Find More Recipes Like This One:
Use Salad Recipes to find more salads like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

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