Description
This vibrant Roasted Red Pepper Salad is packed with flavor, combining smoky roasted red peppers with fresh herbs, tangy vinaigrette, and a hint of garlic. It’s perfect as a light side dish or a healthy appetizer and can be served on its own or with crusty bread. This simple yet flavorful salad brings together fresh ingredients and can be prepared in under 30 minutes!
Ingredients
Units
Scale
- 4 large red bell peppers
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 garlic clove, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- 1 tbsp capers (optional)
- 1/4 cup feta cheese or goat cheese (optional)
Instructions
- Roast the peppers: Preheat your oven to 450°F (230°C). Place the whole red bell peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are blackened and blistered.
- Cool and peel: Remove the peppers from the oven and place them in a bowl covered with plastic wrap or a towel for 10-15 minutes. Once cooled, peel off the skins, remove the seeds, and slice the peppers into thin strips.
- Make the dressing: In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Assemble the salad: In a large bowl, combine the roasted pepper strips, fresh parsley, basil, and capers (if using). Pour the dressing over the salad and toss gently to coat.
- Serve: Optionally, crumble feta or goat cheese on top before serving. Enjoy immediately or refrigerate for later.
Notes
- You can roast the peppers in advance and refrigerate them for up to 3 days before assembling the salad.
- Feel free to add other roasted vegetables like eggplant or zucchini for a heartier dish.