If you’re looking for a light, refreshing, and flavor-packed salad, this Roasted Red Pepper Salad is the perfect dish! With its smoky, sweet roasted peppers, fresh herbs, and zesty dressing, it makes for an irresistible appetizer, side dish, or even a topping for grilled meats.
This salad is inspired by Mediterranean and Middle Eastern flavors, using simple yet vibrant ingredients to create a dish that’s both healthy and delicious. Plus, it’s naturally vegan, gluten-free, and low in calories, making it a fantastic addition to any meal.
Ingredients (Serves 4-6)
For the Roasted Red Peppers:
- Red bell peppers – 4 large (about 600g)
- Olive oil – 1 tbsp
- Garlic cloves (minced) – 2 cloves
- Salt – ½ tsp
- Black pepper – ¼ tsp
For the Salad:
- Cherry tomatoes (halved) – 150g (1 cup)
- Red onion (thinly sliced) – ½ small
- Fresh parsley (chopped) – 3 tbsp
- Fresh basil (chopped) – 2 tbsp
- Capers (optional, for tangy flavor) – 1 tbsp
- Feta cheese (crumbled, optional) – 50g (¼ cup)
For the Dressing:
- Extra virgin olive oil – 3 tbsp
- Lemon juice (freshly squeezed) – 2 tbsp
- Balsamic vinegar – 1 tbsp
- Honey or maple syrup – 1 tsp
- Dijon mustard – 1 tsp
- Salt & black pepper – to taste
How to Make Roasted Red Pepper Salad
Step 1: Roast the Red Peppers
- Oven Method:
- Preheat your oven to 220°C (425°F).
- Place whole red peppers on a baking sheet lined with parchment paper.
- Roast for 25-30 minutes, flipping once, until the skins are charred and wrinkled.
- Transfer the peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
- Stovetop Method:
- Place whole red peppers directly on the gas flame or grill, turning with tongs until charred on all sides.
- Transfer to a bowl, cover, and steam for 10 minutes.
- Once cooled, peel the skin off, remove the seeds, and slice into thin strips.
Step 2: Prepare the Salad
- In a large bowl, combine roasted red pepper strips, cherry tomatoes, red onion, parsley, basil, and capers.
- If using, crumble feta cheese over the top for extra creaminess.
Step 3: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.
Step 4: Serve & Enjoy!
- Let the salad sit for 10-15 minutes to allow the flavors to meld.
- Serve at room temperature as a side dish, appetizer, or topping for grilled chicken, fish, or crusty bread.
Nutritional Information (Per Serving, Approx.)
- Calories: 120 kcal
- Carbohydrates: 10g
- Protein: 2g
- Fat: 8g
- Fiber: 3g
(Values may vary based on portion sizes and ingredient brands.)
Tips & Tricks
???? Charred Flavor Boost: Roast the peppers until the skins are deeply blackened for extra smokiness.
???? Garlic Lovers: Add roasted garlic cloves for a rich, mellow flavor.
???? Herb Variations: Try swapping parsley and basil with mint or cilantro for a unique twist.
???? Dairy-Free Option: Skip the feta or use vegan feta crumbles.
???? Spicy Kick: Add chopped chili flakes or fresh jalapeños for some heat.
Leave a Comment