If you are looking for a new salad to try now the weather is warming up, you have to give this roasted pepper salad a go. It is so simple that it is difficult to believe how delicious it is! The combination of the sweet roasted baby capsicums and shallots with the creamy feta and fresh mint is mouth-watering. We love eating more salads in spring and summer and we will definitely be adding this roasted pepper salad into our weekly menus for December and January.
Baby Capsicums (Minicaps)
Baby capsicums are special varieties that have been developed in Australia to ripen when small. Baby red, yellow and orange capsicums are baby green capsicums that have been left on the vine. Red, yellow and orange types grow on separate bushes.
This relatively new variety has glossy skin, is sweet and has very few seeds. They are a good snack size or can be added raw to salads. They are the perfect size to stuff and eat as antipasto. Stuff with feta or goats cheese, herbs and grill or roast. You could also stuff and eat without cooking them.
We have found these new mini caps in both Coles and Woolworths in the fruit and veg section. Normally we have found them packaged in a bag that is 175g. If you can’t find them, ask the fruit and veg team to point you in the right direction.
We love roasted capsicums
Roasted capsicums (or peppers) are so sweet and delicious. We love having them on hand to add to an omelette or scramble for a tasty breakfast, or as part of a salad. Learning how to roast capsicums is really simple and they are great to have in the fridge to add to salads. You don’t need any special equipment to make roasted capsicums at home, so give it a try today.
Check out our post on Roasted Capsicums for the full directions.
Summer Salads in November
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Steps for making roasted pepper salad
Tips
- This salad can be served warm, at room temperature or cold. Whatever is your preference or easiest for you.
- You can make the roasted peppers ahead of time and store them in an airtight container in the fridge and then add the feta and mint when you are ready to serve.
- This recipe uses French shallots, check out this excellent explanation. I prefer to use these as they have a milder and sweeter flavour than an onion. Of course, you can use onion if you prefer that flavour.
Suggestions
- If you are unable to find mini capsicums you can sure regular capsicums or bell peppers. You will need to remove the seeds and ribs prior to roasting.
- We love to have this salad with a cold tapas style dinner with sliced ham, salami, olives, cheeses and other salads or pickled veggies.
- If you don’t have sherry vinegar you can use red wine vinegar instead.
- You can easily double this recipe if you would like to feed more people or take this dish along to a BBQ.
- We prefer to use a creamy feta like danish style feta, but any type of feta will work.
Make it low carb
- This roasted pepper and feta salad is naturally low carb. It would be delicious served with grilled chicken, steak or fish an easy low carb meal.
Equipment
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You may need –
Roasted pepper salad
We had a similar roasted pepper salad at Bar Totti’s on a recent trip to Sydney and we both loved it. Obviously, as soon as we were home Erika had to try and recreate it. After one bite of her version, we knew it had to go on the website as it was so delicious! We love to serve this roasted pepper salad with a tapas style dinner on a hot evening. It is absolutely delicious served with some cold meats, olives and crusty bread. Give this roasted pepper salad a try this week.
If you like this recipe, please give it a 5 star rating.
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Ingredients
- 350 g mini capsicums (baby peppers)
- 1 French shallot (large)
- 2 tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp cracked black pepper
- 2 tsp sherry vinegar
- 30 g creamy feta cheese, crumbled
- 1 tsp mint leaves, finely chopped
Instructions
- Preheat your oven to 200C/400F.
- Peel and quarter the French shallot and seperate the layers into pieces.
- In a large baking dish place the baby capsicums, French shallot, olive oil, salt and pepper. Toss to coat all the veggies in the oil and seasoning.
- Place in the oven to roast for 15 minutes. Remove from the oven and stir.
- Place back in the oven for 10-15 minutes, or until the peppers are coloured and have collapsed.
- Add the sherry vinegar to the baking dish and stir to coat. Be careful as it may sizzle a little as the dish has just come out of the oven.
- Leave to cool down. Then place the peppers in an airtight container in the fridge.
- To serve, place the roasted peppers and all the liquid on a plate. Top with the feta and mint leaves.
I’m always looking for a good side dish and this was amazing. It was so easy to make and very filling.
very tasty easy side to make
So glad you enjoyed it Dianne!
I’ve always wanted to buy these mini capsicums but never knew what to do with them. This is great! and I like that i don’t need to peel them after roasting because I usually hate that step. Thanks for sharing!
Thanks so much Kelly