Roasted Pepper Salad
Bell peppers get a flavor upgrade in this easy Roasted Pepper Salad. Roasting transforms crisp bell peppers into silky and smoky, intensifying their natural sweetness. This richness pairs perfectly with fresh herbs, briny olives, a drizzle of olive oil, and a tangy vinaigrette.
Why This Recipe is a Keeper!
On a recent trip to Portugal, we frequently enjoyed roasted bell pepper salads as part of their version of tapas, called petiscos, which translates to “delicatessen” or “snack.” We loved how the salad’s simplicity made it effortlessly complement everything else.
Bright, colorful, and nutrient-rich, this Roasted Pepper Salad captures Mediterranean cuisine’s warm, sun-soaked essence.
Whether served as an appetizer or side dish, this roasted pepper salad will delight you with its vibrant flavors, silky texture, and irresistible freshness.
This roasted bell pepper recipe is:
- Super easy!
- Versatile! Vary the herbs and olives for different flavor profiles. Make the salad more substantial with chickpeas, quinoa or white beans. Roasted bell peppers pair beautifully with various flavors, including feta and goat cheese.
- Nutritious! Bell peppers are high in vitamins C and A, antioxidants, and fiber, making them a healthy and nutrient-dense addition to any meal. (Source: Healthline)
How to Make a Roasted Pepper Salad:
Recipe Ingredients:
Here’s everything you’ll need to make this Roasted Pepper Salad recipe, along with how to prep the ingredients. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Bell Peppers: While jarred, roasted peppers are a terrific convenience item that works for certain recipes, I highly recommend buying fresh bell peppers and roasting them for this roasted bell pepper salad. I used yellow, orange, and red bell peppers. For a roasted red pepper salad, use red peppers.
- Olive Oil: Because this roasted pepper salad has so few ingredients and each one stands out, you want to use a decent extra virgin olive oil.
- Red Wine Vinegar: Red wine vinegar is fermented red wine. Bacteria and oxygen are introduced to red wine to transform it into acetic acid, which gives vinegar its distinctive tangy flavor. After fermentation, the vinegar is diluted to achieve approximately 5% acidity. Pompeiian is a reliable brand.
- Castelvetrano Olives: This trendy olive from the Valle del Belice region of Sicily has a mild, buttery flavor and a meaty texture, which works well with roasted peppers. Castelvetrano olives have a Protected Designation of Origin (POD) seal to guarantee that olives called Castelvetrano olives can only come from this region. Because of that, they tend to be a little more expensive than conventional green olives.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat the broiler and place a rack approximately 7 inches from the element.
- Line a rimmed baking sheet with nonstick aluminum foil.
- Cut the peppers in half from the top (stem end) down. Remove the stems, seeds, and membranes.
- Drizzle the pepper halves with 2 tablespoons of the olive oil. Evenly distribute the garlic slices among the pepper halves.
- Carefully flip the pepper halves over so the garlic slices are not exposed (to prevent burning).
- Place under the broiler and broil until blackened, approximately 13-15 minutes.
- Transfer the pepper halves and garlic to a heatproof bowl and cover with plastic wrap. Alternatively, place another sheet pan of the same size over the peppers so they steam.
- Let stand for 10 to 15 minutes or until cool enough to handle.
- Peel the blackened skin from the peppers, then cut into strips.
- Reserve any accumulated juices at the bottom of the bowl used to steam the peppers.
- Add the remaining olive oil, oregano, red wine vinegar, and olives. Season with salt and black pepper to taste.
- Stir in the roasted pepper strips.
- Transfer to a serving bowl and garnish with fresh basil leaves.
Chef Tips and Tricks:
- I find roasting peppers under the broiler the easiest, hands-off way. However, you can also blacken them over a gas flame on the stovetop or outdoor grill.
- Add chickpeas, quinoa, or white beans to make this salad more substantial.
- Vary the herbs and olives for different flavor profiles.
- Roasted bell peppers pair beautifully with various flavors, including feta and goat cheese.
Frequently Asked Questions:
Although they would probably work, I don’t recommend them. Freshly roasted peppers have superior flavor and texture. Since a jar primarily contains roasted red peppers, you’ll have a roasted red pepper salad.
Yes, one day ahead will be fine. Leave the basil out because the acid in the salad will cause it to discolor. Refrigerate until needed, then let it come to room temperature before serving. Add the basil just before serving.
Storage:
- Refrigerate any leftovers and enjoy within five days.
Serve with:
- Simply seasoned grilled fish or chicken.
- Ground Chicken Burgers
- Pesto and Goat Cheese-Stuffed Chicken
- Roast Chicken Half
- Mediterranean Fish and White Bean Skillet
More great recipes with bell peppers you’ll love!
Get all my side salad recipes at Side Salad Recipes – From A Chef’s Kitchen.
Roasted Pepper Salad
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Ingredients
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 1/4 cup extra-virgin olive oil - divided
- 3 large cloves garlic - thinly sliced
- 1 teaspoon chopped fresh oregano
- 2 tablespoons red wine vinegar
- 1/2 cup halved Castelvetrano olives
- Salt and freshly ground black pepper
- Handful fresh basil leaves
Instructions
- Preheat the broiler and place a rack approximately 7 inches from the element. Line a rimmed baking sheet with nonstick aluminum foil.
- Cut the peppers in half from the top (stem end) down. Remove the stems, seeds, and membranes.
- Drizzle the pepper halves with 2 tablespoons of the olive oil. Evenly distribute the garlic slices among the pepper halves. Carefully flip the pepper halves over so the garlic slices are not exposed (to prevent burning).
- Place under the broiler and broil until blackened, approximately 13-15 minutes.
- Transfer the pepper halves and garlic to a heatproof bowl and cover with plastic wrap. Alternatively, place another sheet pan of the same size over the peppers so they steam. Let stand for 10-15 minutes or until cool enough to handle.
- Peel the blackened skin from the peppers, then cut into strips. Reserve any juices accumulated at the bottom of the bowl used to steam the peppers.
- Add the remaining olive oil, oregano, red wine vinegar, and olives. Season with salt and black pepper to taste.
- Transfer to a serving bowl and garnish with fresh basil leaves.
Recipe Notes
- Add chickpeas, quinoa, or white beans to make this salad more substantial.
- Vary the herbs and olives for different flavor profiles.
- Roasted bell peppers pair beautifully with various flavors, including feta and goat cheese.
- Can be made one day ahead. Leave the basil out because the acid in the salad will cause it to discolor. Refrigerate until needed, then let it come to room temperature before serving. Add the basil just before serving.
Nutrition
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
We’ve had an abundance of bell peppers in our garden, so it was nice to see this recipe. I didn’t think a bell pepper salad could be so good and I already have plenty of uses for it! Thanks for the recipe.
Hi, Miriam, Thanks so much and happy you enjoyed it. The simplicity is just so nice! Appreciate your taking the time to come back and comment and rate.