This air fryer roasted pepper salad is one of our favorite summer salads this year. The combination of soft peppers, creamy feta, chopped parsley, and simple dressing makes this salad pair nicely with grilled meats – and it’s pretty easy to make!
We like to roast the peppers in the air fryer when making a smaller batch because then we don’t need to heat the large oven, but you can also roast them in the oven or even on the barbecue, if you prefer.
Ingredients
- Bell peppers – Use firm bell peppers without blemishes. We like to use a mix of red and yellow for a pop of color.
- Feta cheese – For extra flavor. Use your preferred feta cheese and adjust the amount to taste.
- Parsley – We like to use fresh parsley, but chives are also a good option.
- Olive oil – Or another oil of your choice; it’s for the dressing, so we like to use a good quality extra virgin olive oil.
- Lemon juice – We like to use freshly squeezed lemon juice, but a good-quality store-bought option also works. Alternatively, you can use white wine vinegar.
- Garlic – Use fresh garlic for the best taste.
- Maple syrup – To balance the acidity and add a hint of sweetness. We like to use real maple syrup for the best flavor. Honey also works well.
- Salt – Enhances the overall flavor; adjust to taste.
- Black pepper – For a hint of spice; adjust to taste.
Recipe Tips
- We like to remove (most of) the pepper skin, but you can also decide to leave the skin on if you don’t mind the texture.
- Adjust the amount of salt you add depending on the saltiness of the feta cheese.
- This roasted pepper salad tastes great cold, but the oil can harden slightly in the fridge if stored for a long time. So let it sit at room temperature for a few minutes before serving.
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Step-by-Step Instructions
First, wash and dry the bell peppers. Then cut them into quarters and remove the core and seeds.
Place the bell pepper quarters into the air fryer basket and air fry them at 375 degrees Fahrenheit (190 degrees Celsius) for 18-24 minutes, or until the bell peppers are softened and slightly browned.
Shake the air fryer basket every 4 minutes or so to help with even cooking. When they’re done, turn off the air fryer and set the basket aside to allow the bell peppers to cool.
In the meantime, make the dressing by adding the oil, lemon juice, minced garlic clove, maple syrup, salt, and black pepper to a small container or jar with a lid. Close and shake until well combined.
Peel the cooled bell peppers, then cut them into bite-sized pieces and add them to a serving bowl.
Also, add the crumbled feta and chopped parsley to the bowl before pouring over the dressing (give it another shake first). Toss to coat.
Either serve the roasted pepper salad right away or store it in the fridge until ready to serve. Enjoy!
Storage Tips
Store leftover pepper salad in a sealed container in the fridge for up to 4-5 days.
If the pepper salad has been sitting out in the heat for a long time and you added feta cheese, we would not keep any leftovers.
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Air Fryer Roasted Pepper Salad
Ingredients
- 4 bell peppers, about 28 ounces / 800 grams
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1 teaspoon maple syrup
- 1/4 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese, or to taste
- 3 tablespoons parsley, chopped
Instructions
- Wash and dry the bell peppers. Cut them into quarters and remove the core and seeds.4 bell peppers
- Air fry the bell peppers at 375 degrees Fahrenheit (190 degrees Celsius) for 18-24 minutes total (no preheating required), or until softened and slightly browned. Shake the basket about every 4 minutes to help with even cooking.
- When done, turn off the air fryer and set the air fryer basket aside to allow the bell peppers to cool.
- Meanwhile, make the dressing. In a small jar or container with a lid, add the olive oil, lemon juice, minced garlic clove, maple syrup, salt, and black pepper. Close and shake until well combined.3 tablespoons olive oil, 1 tablespoon lemon juice, 1 garlic clove, 1 teaspoon maple syrup, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Peel the cooled bell peppers (if some skin remains, it's fine), then cut them into bite-sized pieces and add them to a serving bowl.
- Add the crumbled feta and chopped parsley to the bowl. Give the dressing another shake, then pour it over the roasted peppers and toss to coat. Serve and enjoy.1/2 cup crumbled feta cheese, 3 tablespoons parsley
Video
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
