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Bell Pepper Tomato And Feta Salad

Roasted Bell Pepper Tomato and Feta Salad recipe! Tender peppers, juicy tomatoes, and salty feta come together in a deliciously refreshing salad - make it tonight and chill until served!

This refreshing salad is a symphony of flavors and textures, featuring sweet roasted bell peppers, juicy tomatoes, and tangy feta cheese, all tied together with a zesty red wine vinaigrette. Perfect for a summer gathering, this colorful salad serves 8 and is sure to be a crowd-pleaser!

Ready Time

20 mins


8 servings


  • 4 large bell peppers, any color, sliced into 1-inch pieces
  • 2 large tomatoes, diced
  • 1 block of feta cheese, crumbled
  • 1/4 cup of extra-virgin olive oil
  • 2 cloves of garlic, minced
  • 2 tablespoons of red wine vinegar
  • 1 teaspoon of dried oregano
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional)


Start by preparing your bell peppers – place the sliced peppers on a baking sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with minced garlic. Roast in the oven at 400°F (200°C) for about 30 minutes, or until the peppers are tender and slightly caramelized.

While the peppers are roasting, prepare your tomatoes – place them in a large bowl and set aside.

Once the peppers are done, let them cool slightly, then add them to the bowl with the tomatoes. In a small bowl, whisk together the red wine vinegar, dried oregano, salt, and pepper to make the dressing.

Pour the dressing over the pepper and tomato mixture, and toss to combine.

Crumble the feta cheese over the top of the salad and toss again to distribute the cheese evenly. Taste and adjust the seasoning as needed.

Garnish with chopped fresh parsley if desired.

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled, and serve 8!


This colorful salad is perfect for a light and refreshing summer side dish or lunch.

You can use any color bell pepper you like, or a mix of colors for a rainbow effect.

Don’t overcrowd the baking sheet with peppers, cook them in batches if necessary, for even roasting.

For an extra burst of flavor, use high-quality olive oil and red wine vinegar.

You can also customize this recipe to your taste by adding some chopped onions, Kalamata olives, or artichoke hearts.

If preparing ahead, keep the salad refrigerated for up to a day, and give it a good stir before serving.

Finally, consider making a double batch, as this salad is sure to be a crowd-pleaser!

Nutrional Value

  • Calories: 240
  • Total Fat: 18g
  • Saturated Fat: 6g
  • Cholesterol: 20mg
  • Sodium: 250mg
  • Total Carbohydrate: 12g
  • Dietary Fiber: 4g
  • Sugars: 6g
  • Protein: 7g
Bell Pepper Tomato And Feta Salad
Bell Pepper Tomato And Feta Salad

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