Charred Pepper Salad with Feta
This Charred Pepper Salad with Feta is smoky, tangy, and perfect for summer. Easy to prep, grill-friendly, and bursting with flavor and herbs
Servings: 6 people
Ingredients
- 3 pounds bell peppers and some shishito or padron peppers
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 2 cloves garlic chopped
- ½ teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
- 12 ounces feta in the brine, crumbled or torn into small pieces
- fresh basil and mint for garnish
Instructions
- Prep the peppers. For the large peppers: cored and quartered. For the shishitos or padrons, leave them whole.
- Prepare a grill for high heat.
- Grill the peppers, turning occasionally, until charred in spots and nearly cooked through, about 10 minutes. Shishitos or padrons will cook faster, so remove them once grill marks appear.
- Let the peppers cool slightly. Slice the larger ones into 1-inch strips. You can peel off some of the charred skin if desired.
- In a large bowl, toss the grilled peppers with olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper.
- Arrange on a serving platter. Top with crumbled feta and garnish with torn basil and mint. Serve warm or at room temperature.
Notes
- Get creative! We all love bell peppers on the grill but try using padrons, shishitos, poblanos, Anaheims etc. They are all super flavorful!
- Use high heat – a good char is key to flavorful peppers! Most of the skin will come off when you peel / slice so not to worry if the outside becomes totally black.
- Direct heat is best! Unless you want to take a long time to char, use high heat and let the peppers get in there and start to blister.
- Rotate. Turn the peppers with a pair of tongs every 3ish minutes once the skin is charred until the entire pepper is uniformly charred.
- Be patient when it comes to peeling. Once the peppers are charred, I like to put them in a plastic bag or bowl and cover with plastic wrap to let them steam. This makes the skin even easier to peel off.