A Mediterranean Red Salad made with a vibrant mix of red-hued ingredients, balanced by hearty chickpeas and creamy feta cheese. This flavourful salad is wonderfully versatile and can be enjoyed warm or cold.
Peppers, sun-dried tomatoes, onions, olives, and chickpeas: this Mediterranean Red Salad brings together some of my favourite ingredients in one vibrant, flavour-packed dish. Growing up around Mediterranean flavours, I’ve always loved how roasted vegetables and briny accents like olives or capers can turn a simple salad into something truly satisfying. This salad is a celebration of red tones and bold tastes, balanced out by creamy feta and the heartiness of chickpeas. It’s just as delicious warm as it is cold, making it a perfect option for anything from summer lunches to cosy dinners.
How to roast red peppers
In this recipe, I roast the red peppers with other vegetables for an easy roast. However, you can use ready bought jarred roasted red peppers, although they’re easy to make fresh at home, as I did!
If you want to make yourself the roasted red peppers, read along and don’t be intimidated as it’s one of the simplest things you can cook. To roast the red peppers in the oven, turn the oven to its highest temperature setting, lightly brush the peppers with oil and salt. Place the peppers in a parchment lined baking sheet and roast in the oven for about 30/40 minutes. Ideally use oil that has a high smoking point such as canola oil, sunflower oil or vegetable oil. Do not use olive oil as it will burn quickly. Turn frequently so that you get a uniform char on the pepper. You can also char the red peppers on a gas stove, place the pepper directly on the gas burner, turning frequently until all the skin is all nicely charred. We want the pepper’s skin to be black! Do not let the pepper on flames unattended! However, since in this recipe we are also roasting the onion and garlic, placing everything in the oven together is the quickest option.
Once roasted, and once you have a nice char on them, place the hot peppers in a bowl and cover with cling film or aluminium foil. Let them rest until cool. Gently remove the skins and the seeds from the inside of the pepper.
How to make this Mediterranean Red salad?
To make this Mediterranean Red Salad, start by preheating your oven to 450°F (230°C). Lightly coat the red peppers with a bit of vegetable oil and place them on a baking sheet. Roast for 30 to 40 minutes, turning them halfway through, until they develop a nice char. Once out of the oven, transfer the hot peppers to a bowl and cover tightly with cling film or foil to let them steam — this makes peeling easier. After they’ve cooled, gently remove the skins and seeds, then slice the peppers into strips. Add the roasted peppers along with the remaining salad ingredients — except the feta — to a large mixing bowl. In a small jar, shake together your dressing ingredients, then pour over the salad and toss everything until well combined. To finish, crumble the feta cheese over the top just before serving.
FAQs
How to store any leftovers?
You can store any leftover salad in an airtight container in the fridge for no more than 3 days, as it might get soggy. You can then eat the salad cold as is, or else heat it up slightly before enjoying.
How to serve this Mediterranean Red salad?
This salad is perfect for a quick nutritious lunch served as is or with extra protein on the side. You can top it with either a fried egg on top, a piece of grilled chicken or shrimp. It is also a great side salad to have with your favourite meals or as a side dish for your potluck or BBQ night. Enjoy it either cold or warm, both ways are delicious!
Mediterranean Red Salad
Ingredients
Red Salad
- 400 g chickpeas
- 3 large red peppers
- 60 g feta cheese
- 1 red onion sliced
- 150 g sun dried tomatoes
- 100 g kalamata olives
- 1 tbsp vegetable oil
Salad Dressing
- 30 ml olive oil
- 2 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 garlic clove finely minced or grated
- 1 tbsp dried oregano
- 1 tbsp mustard
- salt and pepper to taste
Instructions
- Preheat the oven to 450°F or 230°C. Lightly oil the peppers with vegetable oil. Place everything on the baking sheet. Roast everything for about 30/40 minutes rotating half way until the peppers have a good amount of char marks. Once done, place the hot peppers in a bowl and cover with cling film or aluminium foil. Let them rest until cool. Gently remove the skins and the seeds from the inside of the pepper. Slice the peppers into strips.
- Add the peppers and the other salad ingredients, except the feta cheese, to a bowl.
- Mix together in a small jar all the ingredients and drizzle over the salad. Mix everything well until it's combined.
- Finish the salad by crumbling the feta cheese on top.
Nutrition
If you have any questions, feedback or comments on this recipe, please leave a comment below. Please also rate this recipe by double clicking on the stars below. If you did make this recipe, tag @apronandwhisk and hashtag #apronandwhisk, as I’m curious to see what you create! Don’t forget to subscribe to the mailing list down below so to received the recipe updates straight to your mailbox!
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