Summer Roast Capsicum, Tomato, Olive & Feta Salad

By January 26, 2017 easy dinners, gluten free, recipe series, recipes, savoury

A salad that combines all the best roasted things. Capsicum, tomato, olives, spanish onion and tops it with roasted pepitas and feta! Summer on a plate! 


Recipe for Summer Roast Capsicum, Tomato, Olive & Feta Salad by Anisa Sabet for The Macadames. 

I’m on a mish at the moment to style a larger variety of foods. Obv cakes and eton messes and desserts are my go to because they naturally look yummy, but it’s a real feat to place the vegetables just so, so they look inviting, pretty and most of all jump-in-yummy.

Today’s recipe was a total fridge clean out and I really love how simple but absolutely tasty they are together. Roasting, in my opinion, is one of the best ways to highlight a vegetables’ flavour. You can add any type of dressing you like, but I served with with a simple olive oil drizzle and a dash of balsamic vinegar. I hope you enjoy!

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.









Recipe adapted from here.

What you need:

  • Large mixing bowl
  • Large baking tray, lined with baking paper
  • Fry pan

Ingredients (serves 4):

For the roasted vegetables: 

  • 4 red capsicums, seeds removed, quartered
  • 2 spanish onions, cut into wedges
  • 1 punnet (250g) cherry tomatoes
  • 24 olives (silician or kalamata work)
  • Handful herbs, chopped  (basil, oregano, thyme or even parsley is perfect)
  • Olive oil
  • Balsamic vinegar

For the toasted pepitas:

  • Lug olive oil
  • Handful pepitas
  • Sea salt

For the salad: 

  • 250g feta (buffalo mozzarella would also work)


1. Preheat oven to 220°C. In a large bowl, toss together the vegetables with the herbs and olive oil. Scatter over the baking tray and drizzle over the balsamic vinegar. Pop into the oven to bake for 35-40 minutes. You want the capsicums and tomatoes to be blackened on the outsides and soft in the middle and the olives slightly shrivelled.

2. Meanwhile, in the fry pan, heat a bit of olive oil and add the pepitas and toast until browned. Sprinkle with salt and set aside.

3. Serve the roasted vegetables topped with feta, toasted pepitas and another drizzle of olive oil and balsamic vinegar. You could add some pesto if you wanted an extra kick.  

Bon appétit!

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For another similar recipe, try my buckwheat and smoked trout salad.


Or my kale, pomegranate & roasted almond salad.


Anisa – The Macadames. xx

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