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pasta house salad recipe
- Total Time: 45 minutes
- Yield: 4 to 6 servings 1x
- Diet: Vegetarian
Description
This hearty house salad recipe features a vibrant homemade Smoky Roasted Red Pepper Vinaigrette, transforming a simple side dish into a substantial, family-friendly meal. The dressing’s creamy, deep flavor comes from roasting the red pepper and garlic before blending.
Ingredients
- For the Smoky Roasted Red Pepper Vinaigrette:
- 1 large red bell pepper (approx. 200g)
- 3 cloves garlic, unpeeled
- 1/4 cup plus 1 tsp extra virgin olive oil
- 3 tbsp red wine vinegar
- 1 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp granulated sugar
- 1/4 tsp black pepper
- Pinch red pepper flakes (optional)
- Salt, to taste
- For the Salad Base:
- 2 heads romaine lettuce, chopped
- 250g cherry tomatoes, halved
- 1/2 English cucumber, sliced
- 1/4 red onion, thinly sliced
- 60g pitted black olives, halved
- 100g crumbled feta cheese
- 15g fresh flat-leaf parsley, chopped
Instructions
- Roast Pepper and Garlic: Preheat oven to 400°F (200°C). Place the whole red bell pepper and unpeeled garlic cloves on a baking sheet. Drizzle the bell pepper with 1 tsp olive oil and roast for 20-25 minutes, or until the pepper skin is blistered and the garlic is soft.
- Steam and Peel: Immediately transfer the hot roasted pepper to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes. Once cool enough to handle, peel the skin from the pepper, remove the stem and seeds, and peel the softened garlic cloves.
- Blend Vinaigrette: In a blender, combine the peeled roasted red pepper, roasted garlic cloves, 1/4 cup olive oil, red wine vinegar, lemon juice, dried oregano, smoked paprika, sugar, black pepper, and optional red pepper flakes. Blend until completely smooth. Season with salt to taste.
- Prepare Vegetables: Wash and chop the romaine lettuce. Halve the cherry tomatoes, slice the English cucumber, thinly slice the red onion, and halve the black olives.
- Assemble Salad and Serve: Combine the romaine, tomatoes, cucumber, red onion, and olives in a large bowl. Pour about two-thirds of the vinaigrette over the vegetables and toss gently to coat. Arrange on a serving platter, top generously with crumbled feta cheese and parsley, and serve immediately.
Notes
To keep the salad fresh and crisp, only dress the portion you plan to eat immediately. Store leftover dressing in an airtight container in the refrigerator for up to 5 days; whisk or shake vigorously to re-emulsify if it separates.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting, Blending, Tossing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 15 mg