Ingredients:

• 2 bell peppers (red, yellow, or orange), cut into strips

• 1 pint cherry or grape tomatoes, halved

• 1/2 small red onion, thinly sliced

• 2 cups mixed salad greens (such as arugula, spinach, or baby lettuce)

• 1/4 cup crumbled feta cheese (optional)

• Fresh basil or parsley leaves (optional, for garnish)

For the Lemon Balsamic Dressing:

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons balsamic vinegar

• 1 teaspoon lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 1 clove garlic, minced

• Salt and pepper to taste

Instructions:

1. Prepare the Roasted Bell Pepper and Tomato Salad:

1. Preheat the Oven:

• Preheat your oven to 425°F (220°C).

2. Roast the Bell Peppers:

• Place the bell pepper strips on a baking sheet lined with parchment paper.

• Drizzle with olive oil, salt, and pepper.

• Roast in the oven for 15-20 minutes, turning halfway, until they are soft and slightly charred.

3. Combine Salad Ingredients:

• In a large salad bowl, combine the mixed greens, roasted bell peppers, cherry tomatoes, and red onion.

4. Add Cheese and Herbs (Optional):

• Sprinkle the salad with crumbled feta cheese and fresh basil or parsley if using.