With summer here, there’s nothing quite like a crisp, colorful salad loaded with fresh veggies and bold Mediterranean flavors. This Roasted Pepper Mediterranean Salad is bursting with garden goodness—juicy tomatoes, cool cucumbers, briny olives, and creamy feta. A scoop of hummus gives it heartiness, while a tangy lemon-olive oil dressing ties it all together. We finish it off with a light, refreshing yogurt drizzle that makes each bite feel like a little escape to the coast.

Whether you’re enjoying it as a main dish on the porch or serving it alongside grilled chicken or lamb, this salad is sunshine in a bowl.

🥗 Roasted Pepper Mediterranean Salad

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

2 large red bell peppers

5 oz spring mix

1 tomato, chopped

1 cucumber,, sliced

1/3 cup Kalamata olives, pitted and halved

1/2 cup crumbled feta cheese

1/2 cup plain hummus

2 tbsp extra virgin olive oil

Juice of 1 lemon

Salt and black pepper, to taste

For the Yogurt Drizzle:

1/2 cup plain Greek yogurt

1 tbsp lemon juice

Pinch of salt

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🔪 Directions:

Roast the Peppers: Preheat your oven to 425°F (or use your grill). Slice the bell peppers in half, remove seeds, and place cut side down on a baking sheet. Roast for 20 minutes or until the skins are charred and soft. Remove and let cool slightly, then peel and slice into strips.

Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.

Assemble the Salad: On a large serving plate, arrange the spring mix, roasted pepper strips, tomatoes, cucumbers, and olives. Toss with lemon -olive oil dressing. Sprinkle with feta cheese. Add a scoop of hummus to the platter.

Drizzle & Serve: In a separate bowl, mix yogurt with lemon juice and a pinch of salt. Drizzle yogurt sauce over the salad just before serving.

🌞 Tip: Add grilled chicken, chickpeas, or toasted pita chips for a heartier version!