Potato and bell pepper salad with feta and olives, a balanced one-dish meal that is easy and tasty, but also a delicious summer side dish. Like all the recipes of tasty potato salads, it leaves both adults and kids happy and satisfied. At my home we are all crazy about potato salads; they are the favorite dinner-saver recipes — economical, light and flavorful — enjoyed by the whole family, just like the tuna potato salad or summer potato salad or even Eolian potato salad. For this reason I’m always inventing new variations, like today’s with roasted peppers. Do you love potato recipes too and especially salads? Then let’s go to the kitchen because this potato salad with roasted peppers, feta and olives is a dish you will love at the first bite and, with the addition of golden toasted crostini at the end, it becomes spectacular! Before we start cooking, remember that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).

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Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Oven, Stovetop
Cuisine: Italian
Seasonality: Spring, Summer and Autumn

Ingredients to make the Potato and Bell Pepper Salad with feta and olives

1.3 lbs potatoes (about 3 medium)
2.2 lbs bell peppers (about 4 medium)
7 oz feta cheese
2 oz Taggiasca olives
to taste salt
to taste extra virgin olive oil
3.5 oz stale bread (for croutons)
to taste extra virgin olive oil

Tools

Baking sheet
Oven
Bowls

Steps to make the Potato and Bell Pepper Salad with feta and olives

Get some meaty bell peppers, wash them well and do not pierce them at all.
Turn on your oven’s grill, place the vegetables on a low baking sheet preferably lined with parchment paper and place it under the grill, about one notch below the highest rack.
As soon as the skin chars, turn them so they cook evenly on all sides, taking care not to pierce them.
When the peppers are evenly cooked, they should take about 35–40 minutes. Place them gently in a bowl and cover them; let them rest for at least 20–25 minutes.
After this time, let them cool, then peel and slice them, then set them to drain in a colander for about half an hour.
While the peppers are roasting, place the rinsed potatoes in a large pot, cover with water, season with salt and bring to a boil; cook for about 35 minutes or until they are tender when pierced with a fork. Drain the potatoes and let them cool before peeling and cutting into chunks.
Place the potatoes on a serving plate and add the olives, roasted peppers and feta.
Dress with plenty of olive oil, salt and oregano, toss and serve immediately or after a few hours of resting in the fridge. This salad keeps in the fridge for 24 hours if stored in an airtight container.
If you want to make your salad even more delicious, serve it with pan-toasted croutons.
To make them, preferably use stale bread a few days old and cut it into cubes; the quantity is indicative.
Place the bread cubes in a pan, add a good drizzle of oil, a light sprinkle of salt and mix. Sauté in the pan over high heat, stirring often for a few minutes until golden.