Roasted Pepper Salad
A vibrant and smoky Mediterranean classic that highlights the natural sweetness of charred bell peppers tossed in a bright garlic-herb vinaigrette.
Ingredients
- •4 large bell peppers (red, yellow, or orange)
- •3 tablespoons extra virgin olive oil
- •2 tablespoons fresh lemon juice
- •2 cloves garlic, minced
- •1/4 cup fresh flat-leaf parsley, chopped
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •1 tablespoon capers, drained (optional)
Instructions
- 1
Preheat your oven broiler to high and line a baking sheet with aluminum foil.
- 2
Place the whole bell peppers on the baking sheet and broil for 20-25 minutes, turning occasionally with tongs, until the skins are charred and blistered all over.
- 3
Transfer the hot peppers to a bowl and cover tightly with plastic wrap or a plate; let them steam for 10 minutes to loosen the skins.
- 4
Once cool enough to handle, peel away the charred skins, remove the stems and seeds, and slice the pepper flesh into thin strips.
- 5
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
- 6
Place the pepper strips in a serving bowl, pour the dressing over them, and toss gently to combine.
- 7
Garnish with fresh parsley and capers before serving at room temperature.
💡 Chef tips
- For a deeper smoky flavor, you can char the peppers directly over a gas stove flame using long-handled tongs.
- This salad tastes even better the next day, as the peppers have more time to marinate in the vinaigrette; store in an airtight container in the refrigerator for up to 3 days.
- If you prefer a Mediterranean twist, add a handful of toasted pine nuts or thinly sliced kalamata olives.
✅ How it should turn out
The finished salad should have silky, tender pepper strips that are perfectly seasoned with a bright, garlicky dressing and a subtle, sweet smokiness.