Sweet mini peppers are roasted until tender then tossed with salty feta and a sweet balsamic glaze! This roasted mini pepper salad is an easy & flavorful dish that’s so versatile!
Roasted mini pepper salad is one of my favorite new recipes! It’s super simple to make and all the flavors just work! The pepper’s natural sweetness pairs perfectly with your salty feta and tangy glaze. Then add a good handful of fresh basil to really brighten up the dish! It’s sweet, tangy, salty – all the things that I currently love!
It’s a healthy and versatile side dish that’s perfect for any meal! (Especially after all the rich and heavy food from the holiday last week.😉 This salad is such a nice change of pace.) Plus a great option for non-lettuce salad lovers too!
Ingredients For Your Roasted Mini Pepper Salad
- Mini peppers: Use firm peppers for the best results. (I try to use more red mini peppers because they tend to be a little sweeter.)
- Olive oil: You’ll just need a splash of oil to coat your peppers while they roast.
- Feta cheese: Use a block of feta and crumble it yourself for maximum flavor!
- Spices: Salt and black pepper are all that’s needed.
- Balsamic reduction or glaze: A sweet vinegar based sauce that adds the finishing touch to your salad! (You can use a store-bought or homemade reduction. I have a fantastic homemade recipe below that’s so easy and only 2 ingredients!)
- Fresh basil: Completely optional but I love the freshness it adds.
How To Make A Roasted Mini Pepper Salad
1. Preheat your oven. Turn your oven on to 450 degrees and spray a baking dish with cooking spray.
2. Prepare your mini peppers. Add your whole mini peppers, olive oil, salt and pepper to the dish and toss until the peppers are fully coated. (Alternatively, you can “core” your peppers by removing the stem and most of the seeds before adding them to the dish.)
3. Roast! Place the dish in the oven and roast for 15-25 minutes. (Mine took all 25 minutes.) Your peppers should look slightly shriveled and collapsed when they’re done. (They’ll collapse more the longer they’re out of the oven too.)
4. Cut & toss. If you left your peppers whole – cut the stem off each pepper then cut them in half and scrap out the seeds. Leave them as is or cut in half again into quarters (depending on their size) and place them in a large bowl. Add your crumbled feta and toss.
5. Serve! Arrange your peppers and feta on a serving platter or in a bowl and drizzle your balsamic glaze over the top. Garnish with fresh basil leaves (if using) and serve immediately.
This salad is best served warm or at room temperature!
Let’s Make Balsamic Glaze!
I made a super simple balsamic reduction/glaze for my salad and it was perfect! It’s only 2 ingredients and you can make it as sweet or tangy as you want! Here’s what you’ll need:
- ½ cup balsamic vinegar
- 2 Tbsp maple syrup (or honey or brown sugar) Add more or less depending on how sweet you want it.
Simply bring your balsamic vinegar and sweetener of choice to a boil over medium high heat. Then reduce the heat to medium low and let it simmer for at least 10 minutes (or until the mixture thickens slightly) stirring occasionally. Once done, pour the glaze into a glass bowl or jar and store it in the refrigerator to until it’s completely cool. (The glaze will thicken more as it cools!)
I’m thinking this salad would be perfect for a Christmas appetizer party or even as a side dish for a fancy Christmas dinner! It tastes amazing and looks so pretty once the feta and fresh basil is added! (I’m making this for our annual Girls’ Christmas party and I can’t wait see their reaction!)
- Do I need to peel the skin off my peppers after they’ve been roasted? No! Because we’re not charring the peppers, there’s no need to remove the skin.
- I’m making my own balsamic glaze. How do I know when it’s done? Your glaze should reduce by about half and be thick enough to coat the back of a spoon. It will continue to thicken as it cools too.
- Can I serve this salad cold? Yes! We personally thought the flavors were more pronounced when the salad was warm or at room temperature but it’s still very tasty when served cold.
- Can I use regular red bell peppers instead? I personally wouldn’t suggest it. Mini peppers tend to be sweeter than bell peppers and pair better with the rest of your ingredients.
Why you’ll love this roasted mini pepper salad
- So simple & easy! Just a handful of ingredients & a quick roast in the oven!
- A different type of holiday dish! Serve it as a festive Christmas appetizer or a unique side dish! Either way – your guests are going to love it!
- A little sweet & salty! Sweet mini peppers + salty feta + a sweet & tangy balsamic reduction is a match made in heaven!
Need it gluten free? Great news, it already is!
More recipes you might like:
- Honey Roasted Carrots with Feta & Dill
- Garlic Roasted Roasted Green Beans
- Maple Bacon Brussel Sprouts
[Made one of my recipes? Tag my Instagram @kalefornia_kravings & leave a review in the comments – I love seeing what you create!]
Roasted Mini Pepper Salad with Balsamic & Feta
- 16 oz. mini sweet peppers
- ¼ cup feta cheese, crumbled
- 2 Tbsp olive oil (or avocado oil)
- ½ tsp salt
- ¼ tsp black pepper
- Balsamic glaze (homemade or store bought)
- Fresh basil, for garnish (optional)
- Turn your oven on to 450 degrees and spray a baking dish with cooking spray.
- Then add your whole mini peppers, olive oil, salt and pepper to the dish and toss until the peppers are fully coated. (Alternatively, you can "core" your peppers by removing the stem and most of the seeds before adding them to the dish.)
- Place the dish in the oven and roast for 15-25 minutes. (Your peppers should be tender and look slightly shriveled and collapsed when they're done.)
- If you left your peppers whole: Cut the stem off each pepper then cut them in half and scrap out the seeds. Leave them as is or cut in half again into quarters (depending on their size) and place them in a large bowl.
- Add your crumbled feta cheese and toss.
- To serve: Arrange your peppers and feta on a serving platter or in a bowl and drizzle your balsamic glaze over the top. Garnish with fresh basil leaves (if using) and serve immediately.