A simple, colourful and delicious side salad made with jarred roasted red peppers, shallot, oregano, capers, vinegar and topped with crumbled feta. So easy and the perfect accompaniment to any meal.

Roasted red pepper and feta salad on a white plate.

Growing up in a Greek home, feta was a staple ingredient that found its way in all sorts of recipes, especially salads! Of course, a slab of feta was always featured on top of a Greek village salad, but my parents also made a great roasted beet salad with crumbled feta over top. They would also sometimes add it to their usually vegan maroulosalata (Greek lettuce salad).

Another way they would incorporate feta into salad was with this roasted red pepper and feta salad. This one is a really winner guys! Made with jarred roasted red peppers, it comes together very quickly and easily. Make it ahead and let the flavours develop while you make the rest of your meal; this salad goes with everything!

Why I love this recipe

Although there are some fresh ingredients needed for this recipe (actually, only the shallot and the feta) everything else is a pantry or fridge staple. This means that you can whip up this salad any season, at the last minute, and even when you are in need of groceries and your fresh ingredients are limited. I love that!

This salad is so beautiful to present as part of a dinner buffet. The vibrant red of the roasted red peppers really pops. It looks like it would taste delicious, and it does!

Key ingredients

Roasted red peppers For this recipe you really do need the roasted red peppers that you get in a jar which are preserved in oil.

Shallot I love the delicate and mild flavour of fresh shallots and they go so well in this salad.

Oregano Dry Greek oregano (along with some salt and pepper) is the only seasoning you need for this salad.

Capers The brininess of the capers is perfect here, plus they add a bit of colour and texture to the salad.

Red wine vinegar A touch of acidity helps to complement all the flavours and adds a brightness to the salad.

Feta I only use Greek feta when making this (and any) salad. Greek feta is made with sheep milk, or a combination of sheep and goat milk, and is a wonderful topping for this simple salad.

Ingredients for roasted red pepper and feta salad which include: jarred roasted red peppers; feta; shallot; red wine vinegar; oregano; feta, capers and salt and pepper.

How to make it

Nothing could be easier than making this salad. Once your ingredients are prepped you just toss everything (except for the feta) in a bowl to mix and then serve. Next, add the crumbled feta on top!

Here are some step by step instructions:

Step 1
Cut each pepper so that you can lay it flat on your cutting board and then proceed to cut each one into thin slivers. Transfer to a bowl.

Step 2
To the bowl add the remaining ingredients except for the feta and toss to combine.

Mixing the ingredients together in a green pyrex bowl.

Step 3
Transfer to a serving plate and add the crumbed feta over top. Serve and enjoy!

Helpful hints

No added oil needed

You will notice that the recipe does not call for any added oil. This is because the jarred roasted red peppers will be preserved in oil. When you remove them from the jar allow the excess oil to drain off, but do not pat them dry. This will be enough oil for your salad.

Crumble your own feta

Do not purchase crumbled feta! This is more expensive than a block of feta, and the quality is usually not as good. Even Greek feta which is pre-crumbled will be less than optimal because it won’t be stored in brine. You can learn more about feta by reading this post on feta facts!

Make it ahead of time

Although you can definitely serve this salad right after you make it, the flavours really do get better if you allow it to sit for a little while – even as little as 15 minutes.

Recipe substitutions

I love the ease of this salad, and the fact that you can make some simple substitutions to accommodate your tastes, or what you have on hand.

Instead of shallots you can use red onion or the white part of green onions.

Instead of red wine vinegar you can use white wine vinegar or even balsamic vinegar. Otherwise, you can omit the vinegar all together.

Instead of capers you can add chopped up Kalamata olives (with the pits removed).

Recipe variations

For a bit of variety you can use roasted yellow peppers instead of the red ones, or a combination of both.

Instead of feta you can use crumbled goat cheese or even mini boccacini cheese.

Make this salad vegan by adding vegan feta, or omitting the cheese altogether.

Roasted red pepper salad on a white plate.

How to serve

This salad is great served at room temperature, or slightly chilled. I like to serve it with the feta crumbled over top, but you can also mix it in with the rest of the ingredients.

This salad is wonderful as a side dish to so many things, including Pork souvlaki, Grilled steak, and Greek marinated chicken thighs.

Frequently asked questions

Can I use fresh red peppers for this salad

Technically, you can, but the result will be very different. Jarred roasted red peppers are marinated in oil and because soft and supple, and are full of roasted flavour. It is strongly recommended to use jarred roasted red peppers in this salad recipe, either ones you purchase or ones you have made yourself.

How long does this salad last?

This salad will remain good in the refrigerator for up to 3 days. Bring to room temperature before serving, or only slightly chilled. Stir before serving.

If you are looking for more simple recipes that come together quickly, these are a few more I think you will love.

Chickpea salad Made with canned chickpeas, this nutritious salad is hearty enough to be a complete meal.

Black-eyed pea salad Nothing better than this simple salad starring canned black-eyed peas!

Herbed orzo with chickpeas You will be surprised by how good this salad tastes, given how simple it is to make!