Roasted Pepper Salad with Kalamata Olives and Fresh Herbs

BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.

Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.

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4 cloves garlic, crushed
¼ cup olive oil
1 tsp salt
3 Tbsp balsamic vinegar
½ tsp freshly ground pepper
2 lbs. Bellafina peppers (red, orange and yellow)
2 tsp fresh oregano, finely chopped
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¼ lb. feta cheese, crumbled (omit for vegan)
15 Kalamata olives, pitted
1 Tbsp balsamic vinegar


Mash salt, garlic and oil together. Whisk in vinegar and pepper.
Core peppers and cut into halves. Toss peppers in marinade and refrigerate for at least 2 hours or overnight, if possible.
Heat oven to a 500 degree broil. Place marinated peppers on a baking sheet, skin side up. Broil peppers on the top rack of your oven for 10-15 minutes, until the skin is black and blistered.*
Remove peppers from the oven and set aside until cool enough to handle and then peel the skin off each of the pepper halves. The skin should peel off easily once cooled.
Slice peeled peppers into ½ inch wide strips and arrange on a platter. Season with salt and pepper and sprinkle with oregano, thyme, rosemary, feta (if using) and olives. Drizzle with the tablespoon of balsamic vinegar.

* This step can also be done on the barbecue. Brush the barbecue rack with oil and place peppers, skin side down, for 6-8 minutes until the skin is blackened.

Adapted from