Go Back
A fork lifting a blistered mini pepper from the finished Mediterranean salad.
Mirjana

Charred Mini Pepper Salad with Feta, Olives & Herbs (Mediterranean Style)

This Mediterranean-style mini pepper salad delivers smoky sweetness, briny olives, and creamy feta in every bite. The peppers blister beautifully in olive oil, creating a dish that is vibrant, simple, and full of flavor. Serve it warm or at room temperature.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings: 4 people
Course: Salad
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 15 organic sweet mini peppers (5 each red, orange, yellow)
  • 3 cloves garlic, minced
  • 3 young garlic bulbs with green leaves, sliced (optional)
  • 1 cup pitted pickled green olives, sliced
  • 1/2 cup cup feta crumbs
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 2 tbsp olive oil extra virgin
  • 1/4 cup balsamic glaze (or vinegar)
  • Sea salt and black pepper to taste

Method
 

  1. 1. Prep the Peppers
    Slice each pepper lengthwise with a sharp paring knife. Remove seeds if desired.
    slicing-mini-peppers A close-up of fresh red, yellow, and orange mini peppers with a knife making a slit in one.
  2. 2. Sear the Peppers
    Heat olive oil in a wide skillet over medium-high heat. Add all mini peppers in a single layer.
  3. 3. Cook Until Blistered
    Turn peppers every few minutes. Continue cooking until the skins blister and soften, about 12–15 minutes.
    Mini peppers softening and wrinkling as they cook in the skillet, tongs turning them.
  4. 4. Add Garlic
    Add garlic and optional young garlic greens. Cook 1–2 minutes until fragrant.
    5. Assemble the Salad
    Transfer peppers to a serving dish. Scatter feta, olives, parsley, and chives over the top.
    6. Finish with Glaze
    Drizzle with balsamic glaze. Taste and season with salt and pepper. Serve warm or at room temperature.
    A fork lifting a blistered mini pepper from the finished Mediterranean salad.

Notes

Notes
• Organic ingredients give the salad a cleaner, more vibrant flavor.
• Substitute Kalamata olives if you prefer darker brine.
• Add a splash of lemon juice for extra brightness.
Nutrition Information (per serving, approx.)
Calories: 180
Fat: 12g

Saturated Fat: 3g

Carbohydrates: 12g

Fiber: 3g
Protein: 5g

Sodium: 580mg