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!
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