Why You’ll Love Roasted Red Pepper Salad Recipe
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Full of flavor: Roasting transforms red bell peppers into sweet, smoky, tender strips.
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Simple & healthy: A handful of pantry staples — olive oil, vinegar, garlic, and herbs — bring out the best in the peppers.
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Naturally vegan and gluten-free: Great for many dietary preferences.
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Versatile: Serve it warm, cold, or at room temperature; as a side, topping, or part of an antipasto spread.
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Make-ahead friendly: Flavors deepen when chilled — it can taste even better after a few hours in the fridge.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4–5 red bell peppers
2 tablespoons (about 30 ml) extra virgin olive oil
1 tablespoon (about 15 ml) red wine vinegar
1 garlic clove, grated or minced
¼ teaspoon fine sea salt
½ cup pitted Kalamata olives, halved
A handful of fresh basil, finely chopped
¼ cup fresh parsley, finely chopped
Directions
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Roast the Peppers (or use store-bought):
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Oven method: Preheat oven to 230 °C (450 °F). Place whole red peppers on a foil-lined baking sheet. Roast for 20–25 minutes, turning every 5–7 minutes, until all sides are blistered and charred.
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Transfer peppers to a bowl, cover tightly, and let steam for 15 minutes.
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Peel off the charred skin, remove stems and seeds, and slice into roughly ½-inch strips.
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Alternatively, use about 2 cups of well-drained, store-bought roasted red pepper strips.
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Make the Dressing: In a large bowl, whisk together olive oil, red wine vinegar, garlic, salt, and a bit of black pepper.
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Assemble the Salad: Add roasted pepper strips to the dressing and toss gently. Add olives, basil, and parsley; mix again.
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Marinate: Cover and refrigerate for about an hour, or let sit at room temperature for 15–20 minutes before serving.
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Serve and enjoy.
Servings and timing
Serves: 4 people
Prep time: about 15 minutes (plus roasting time)
Cook time: about 25 minutes
Total time: approximately 40 minutes
Variations
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Add crumbled feta or goat cheese for a creamy, tangy twist.
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Stir in capers for a briny, salty contrast.
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Toss in sliced tomatoes for added freshness.
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Add chickpeas for a protein boost.
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Sprinkle pine nuts for extra crunch and flavor.
Storage/Reheating
Store the salad in an airtight container in the refrigerator for 4–5 days. No reheating is needed — it’s best served cold or at room temperature. The flavors intensify as it sits, making it ideal for preparing ahead.
FAQs
What if I don’t want to roast peppers — can I use jarred ones?
Yes. Use about 2 cups of jarred roasted red pepper strips, drained and patted dry.
Can I serve this salad warm?
Yes, it can be served warm, though it’s commonly served chilled or at room temperature.
Is this salad vegan and gluten-free?
Yes, it is naturally vegan and gluten-free as written.
How long does it keep in the refrigerator?
It lasts 4–5 days in an airtight container in the fridge.
Does the flavor change if stored overnight?
Yes — the flavor becomes more intense and well-rounded after sitting overnight.
Can I add other ingredients for a more filling salad?
Definitely. Additions like chickpeas, cheese, tomatoes, or pine nuts make it heartier.
What kind of vinegar works best?
Red wine vinegar is ideal, but white wine vinegar or balsamic vinegar can be substituted.
Should I rinse the peppers after roasting?
No, rinsing will remove flavorful oils. Just peel the charred skin and pat dry.
Can I prepare this salad ahead of time for a party or gathering?
Yes, it’s perfect for make-ahead preparation and tastes even better with time.
What’s a good way to serve this salad?
Serve as an antipasto, in wraps or sandwiches, over crostini, or tossed with pasta.
Conclusion
This Roasted Red Pepper Salad highlights how a few wholesome ingredients can create a dish bursting with color and flavor. Whether served alone or as part of a larger spread, it’s a simple, elegant, and satisfying recipe that you’ll want to make again and again.
