Roasted Red Pepper Salad
This salad features smoky-sweet roasted red bell peppers tossed with olive oil, garlic, lemon, and fresh herbs. It’s served cold or room temperature and makes a perfect side, mezze, or appetizer with bread or grilled dishes.
Time Required:
Prep Time: 15 minutes
Cook Time: 20–25 minutes (for roasting peppers)
Total Time: ~40 minutes
Servings: 4
Ingredients
For the Salad:
4 large red bell peppers
2 tbsp extra virgin olive oil
1 tbsp lemon juice or red wine vinegar
1 garlic clove, finely minced or grated
Salt, to taste
Black pepper, to taste
2 tbsp chopped fresh parsley (or mint or cilantro)
Optional Add-ins:
1/4 cup thinly sliced red onion
1 tbsp capers
Crumbled feta (for garnish)
Toasted pine nuts or walnuts (for texture)
Kalamata olives, pitted and sliced
Instructions
How to Roast the Peppers:
Option 1: Oven (Best Flavor)
1. Preheat oven to 450°F (230°C).
2. Place whole red peppers on a baking tray.
3. Roast for 20–25 minutes, turning every 5–7 minutes, until skins are charred and blistered.
4. Transfer to a bowl and cover tightly with foil or a lid. Let steam for 10–15 minutes.
5. Peel off skins, remove seeds and stems. Slice into thin strips.
Option 2: Stovetop Flame (Fast)
Char peppers directly over a gas flame, turning with tongs until blackened all over. Proceed as above.
Option 3: Jarred Roasted Peppers (Shortcut)
Use 1 jar (about 12 oz) of good-quality roasted red peppers, drained and sliced.
Assemble the Salad:
1. In a bowl, whisk together olive oil, lemon juice (or vinegar), garlic, salt, and black pepper.
2. Add sliced roasted peppers and gently toss to coat.
3. Stir in fresh herbs (and any optional add-ins).
4. Let sit for at least 15 minutes to meld flavors. Serve chilled or at room temp.
Serving Suggestions:
With crusty bread, pita, or flatbread
Alongside grilled chicken, lamb, or fish
As part of a Mediterranean mezze platter
On toast with feta or ricotta
Tossed with pasta or chickpeas for a full meal
Notes & Tips
Best served after resting: Let it sit for 15–30 minutes so the peppers absorb the dressing.
Make ahead: Stays great in the fridge for 3–4 days.
Use colorful peppers: Try mixing red, yellow, and orange for variety.
Frequently Asked Questions
Q: Can I roast the peppers in advance?
A: Yes! Roast and peel them up to 3 days ahead. Store in the fridge in an airtight container.
Q: Can I use other herbs?
A: Absolutely — parsley, basil, mint, or dill all work beautifully.
Q: Can I serve it warm?
A: Yes, slightly warm roasted peppers taste wonderful, especially right after roasting and dressing.
Nutritional Information
Calories: 120
Protein: 1g
Carbohydrates: 6g
Fiber: 2g
Sugar: 4g
Fat: 10g
Saturated Fat:1.5g
Sodium: 180mg