📖 Instructions

1. Preheat your oven to 400°F (200°C). Halve the red peppers lengthwise and remove the stems, seeds, and membranes. Place them cut-side down on a baking sheet. Drizzle with a tablespoon of olive oil, sprinkle with salt and pepper, and roast for 30-40 minutes, or until the skins are blistered and blackened. Set aside to cool completely. Once cool enough to handle, peel the skins off and roughly chop the peppers. This part might get a little messy, but trust me, it’s worth it!
2. While the peppers are roasting, you can get started on the rest! In a large bowl, whisk together the honey, lime juice, olive oil, and a pinch of salt and pepper. Set this delicious honey-lime dressing aside. It should look a little like the color of a sunset!
3. In a large bowl, combine the chopped romaine lettuce, toasted pita bread (I like to buy pre-made toasted pita chips for convenience!), and the roasted red peppers. Gently toss to combine. If you have a salad spinner, use it to give the lettuce an extra spin to remove excess moisture; this ensures your salad isn't soggy later. Who needs that?
4. Add the chopped walnuts and the crumbled feta cheese (or your preferred cheese!). Gently toss again to distribute everything evenly. Now isn't that a pleasing sight?
5. Just before serving, pour the honey-lime dressing over the salad. Toss gently once more to coat everything nicely. Add a sprinkle of fresh parsley or mint, if desired, for a touch of freshness, and serve immediately. I love adding some fresh mint to elevate this salad's flavors and freshness!
6. Optional: for a truly luxurious touch, try adding a sprinkle of pomegranate seeds for some extra jewel-toned beauty and a pleasant burst of tartness before you dig in. That's how I make my family's hearts happy, with a hint of elegant extravagance