Sun-drenched Red Pepper Salad

Below we have a robust recipe for a salad of charred red peppers and feta. Because it is quite hearty in terms of flavour, it goes well with less exciting things – some plain baked white fish or example… or a grilled chicken breast. It doesn’t just pep things up in terms of flavour, but also visually – it’s a stunner!


Recipe for sun-drenched red pepper salad

Serves 6


  • 4 x roasted, slightly charred red peppers, cut into strips
  • 2 x 100g bags/7 oz herb salad, or lambs’ lettuce, or rocket
  • 1 x 200g/7 oz blocks good quality feta
  • 1 x 70g/2 oz packets of Crespo black olives. Do NOT buy the type in brine 
  • 4 tsp balsamic vinegar pearls – which look wonderful – or just a good quality syrupy make of balsamic vinegar – I use the eight year old from The Fresh Olive Company
  • 2 tsp runny honey
  • 6 tbsp olive oil 
  • Indonesian long black pepper
  • Blue Persian salt (this looks very pretty on the green leaves, and with the vinegar pearls)


The method is to simply make a dressing of the honey, oil and black pepper, and to arrange everything artistically on a big oval serving platter and pour over the dressing.


roasted pepper and feta salad
Especially lovely when sun-drenched… but good also in colder climes….


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