Description
This Roasted Red Pepper Salad recipe offers a burst of smoky, sweet flavors that are perfect for a light lunch or a side dish. The charred red peppers combined with olive oil, vinegar, and fresh herbs create a refreshing and colorful dish.
Ingredients
Scale
Red Pepper Salad:
- 4 large red bell peppers
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons capers (optional)
Instructions
- Preheat the Oven: Preheat the oven to 450°F (230°C) or set the broiler to high.
- Roast the Peppers: Place whole red peppers on a baking sheet and roast for 20–25 minutes until skins are blistered and charred, turning occasionally.
- Steam and Slice: Transfer the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off skins, remove seeds, and slice peppers into thin strips.
- Prepare the Dressing: In a serving bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper.
- Combine Ingredients: Add the roasted pepper strips to the bowl and toss gently to coat. Stir in parsley and capers if using.
- Chill and Serve: Chill the salad for 30 minutes before serving to enhance the flavors.
Notes
- For a smoky twist, consider roasting the peppers on an outdoor grill.
- This salad pairs well with crusty bread, grilled meats, or cheese platters.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 90
- Sugar: 6 g
- Sodium: 170 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 0 mg
