If you’re looking for a simple yet flavor-packed dish, this Roasted Pepper Salad is a total winner! Sweet, smoky roasted peppers are paired with a zesty dressing and fresh herbs, creating a vibrant, refreshing salad that works as a side dish, topping, or even on its own. Trust me, once you try it, you’ll want to make it again and again!
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Why You’ll Love Roasted Pepper Salad
Bursting with Flavor: Roasting peppers brings out their natural sweetness and adds a hint of smokiness.
Simple Ingredients: Just a handful of fresh ingredients, yet the taste is next level!
Versatile: Serve it as a salad, a topping for grilled meats, or even as a spread on crusty bread.
Make-Ahead Friendly: The flavors only get better as it sits, making it perfect for meal prep.
Ingredients in Roasted Pepper Salad
This salad is all about letting the ingredients shine:
Bell Peppers: The star of the dish! Use a mix of red, yellow, and orange peppers for the best flavor and color.
Olive Oil: Enhances the richness of the roasted peppers while keeping them silky.
Garlic: Adds a bold, aromatic kick.
Red Wine Vinegar: A splash of acidity balances the sweetness of the peppers.
Fresh Herbs: Parsley or basil bring freshness to every bite.
Salt & Pepper: Just the right seasoning to enhance all the flavors.
Optional Additions: Add capers, feta cheese, or olives for extra depth.
Instructions
Roast the Peppers: Place whole peppers on a baking sheet and broil until charred, turning occasionally. Alternatively, roast them over an open flame for a smoky flavor.
Steam and Peel: Transfer hot roasted peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes. This makes peeling off the skins super easy!
Slice the Peppers: Remove stems and seeds, then slice the peppers into strips.
Make the Dressing: In a small bowl, whisk together olive oil, minced garlic, red wine vinegar, salt, and pepper.
Combine and Toss: Drizzle the dressing over the sliced peppers, add fresh herbs, and toss gently to coat.
Chill and Serve: Let the salad sit for at least 30 minutes for the flavors to meld beautifully. Serve chilled or at room temperature.
How to Serve Roasted Pepper Salad
As a Side Dish: Pairs wonderfully with grilled meats, fish, or roasted vegetables.
On Crusty Bread: Serve on toasted baguette slices for a delicious appetizer.
With Cheese: Enjoy alongside fresh mozzarella, feta, or goat cheese for a creamy contrast.
Topping for Grilled Proteins: Spoon over chicken, steak, or even tofu for an extra layer of flavor.
Additional Tips
Use Different Peppers: Try adding poblano or banana peppers for a unique twist.
Make It Spicy: Add red pepper flakes or chopped chili for a little heat.
Store Leftovers: Keep in an airtight container in the fridge for up to 5 days.
Meal Prep Friendly: The flavors deepen over time, making this even better the next day!
FAQ
Q1: Can I use jarred roasted peppers?
A1: Yes! They work in a pinch, but freshly roasted peppers have the best flavor.
Q2: How can I make this salad ahead of time?
A2: Roast and marinate the peppers a day in advance for even better flavor.
Q3: Can I add protein to this dish?
A3: Absolutely! Add grilled chicken, shrimp, or chickpeas for a heartier salad.
Q4: What’s the best way to roast peppers?
A4: Broiling or charring over an open flame gives the most depth of flavor.
Q5: Can I freeze roasted peppers?
A5: Yes! Store peeled, roasted peppers in a freezer bag for up to 3 months.
Q6: How do I make it more Mediterranean?
A6: Add olives, capers, or crumbled feta for that classic Mediterranean touch.
Q7: Can I skip the vinegar?
A7: If you prefer, swap it for lemon juice for a milder acidity.
Q8: How long should I marinate it?
A8: At least 30 minutes, but overnight in the fridge is even better!
Q9: Can I use other herbs?
A9: Yes! Try cilantro, oregano, or mint for a different twist.
Q10: Is this salad served warm or cold?
A10: Either way! It’s delicious at room temperature or chilled.
Final Thoughts
This Roasted Pepper Salad is a celebration of bold, fresh flavors with minimal effort. Whether you’re serving it as a side, appetizer, or topping, it’s guaranteed to impress. Give it a try and let me know how you enjoy it!
Print
Roasted Pepper Salad
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Description
This vibrant roasted pepper salad is smoky, tangy, and infused with preserved lemon and garlic for a Mediterranean-inspired side dish. Perfect for serving with grilled meats, fresh bread, or as part of a mezze spread, this simple yet flavorful salad brings bold flavors to your table.
Ingredients
- 5 red bell peppers
- 1/2 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp preserved lemon paste
- 1 tsp apple cider vinegar
- Salt, to taste
Instructions
Roast the Peppers
- Preheat the broiler. Place the bell peppers on a baking sheet about 4 inches from the heat.
- Broil, turning frequently, until the skin is charred on all sides (about 6–8 minutes). Alternatively, you can char the peppers directly over the stovetop flame.
- Transfer the charred peppers to a bowl, cover with plastic wrap, and let sit for 15–20 minutes.
Prepare the Salad
- Once cooled, peel off and discard the skins, remove the seeds, and slice the peppers into thin strips.
- In a bowl, mix the roasted peppers, garlic, olive oil, preserved lemon paste, apple cider vinegar, and salt.
- Toss well and adjust seasoning to taste. Serve at room temperature or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg