Vintage Glam Roasted Pepper and Tomato Salad with Feta

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A colorful salad featuring roasted red and yellow bell peppers with juicy tomatoes, crumbled feta, and a zesty herb dressing. This Mediterranean-inspired salad recipe (vegetarian), ready in about 40 minutes, pairs red bell pepper, yellow bell pepper, cherry tomatoes into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 cup, halved cherry tomatoes
• 1/2 cup crumbled feta cheese
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 2 tbsp chopped fresh parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Cut 1 large red bell pepper and 1 large yellow bell pepper into quarters, removing seeds and ribs. Place skin side up on a baking sheet and roast for 20 minutes until skins are blistered and charred.
2. Step 2: Transfer roasted peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam, then peel off skins and slice peppers into 1/2-inch strips.
3. Step 3: In a large mixing bowl, combine roasted pepper strips with 1 cup halved cherry tomatoes and 1/2 cup crumbled feta cheese.
4. Step 4: Whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped fresh parsley. Pour dressing over the salad and toss gently to combine.
5. Step 5: Serve chilled or at room temperature as a vibrant side dish or light lunch.