Roasted Red Pepper Salad is a vibrant and flavorful dish that brings together the smoky sweetness of roasted peppers with simple yet bold ingredients. Perfect as a side dish, appetizer, or even a light main course, this salad is as versatile as it is delicious.
Why You’ll Love This Recipe
- Simple and Quick: Requires minimal prep and just a few fresh ingredients.
- Healthy: Packed with vitamins, antioxidants, and healthy fats.
- Versatile: Serve it as a side, topping, or main dish.
- Burst of Flavor: A delightful combination of smoky, tangy, and fresh tastes.
- Elegant Presentation: Adds a pop of color to any meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Roasted red peppers (homemade or jarred)
- Olive oil
- Balsamic vinegar
- Garlic cloves, minced
- Fresh parsley or basil, chopped
- Salt and black pepper, to taste
- Optional additions: capers, crumbled feta cheese, or toasted pine nuts
Directions
- If using fresh red peppers, roast them over an open flame or in the oven until charred on all sides. Allow them to cool, then peel off the skin, remove seeds, and slice into strips.
- If using jarred roasted peppers, drain and slice them into strips.
- In a large bowl, combine the roasted red pepper strips, olive oil, balsamic vinegar, minced garlic, and fresh herbs.
- Season with salt and black pepper to taste. Toss gently to coat.
- For added flavor, mix in optional ingredients like capers, feta cheese, or toasted pine nuts.
- Let the salad sit for at least 15 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature.
Servings and Timing
- Servings: 4 as a side dish
- Prep Time: 10 minutes
- Cook Time: 20 minutes (if roasting fresh peppers)
- Total Time: 30 minutes
Variations
- Mediterranean Style: Add olives, crumbled feta, and a sprinkle of oregano.
- Spicy Kick: Incorporate red pepper flakes or sliced chili peppers.
- Vegan Protein Boost: Add chickpeas for a heartier salad.
- Creamy Dressing: Swap balsamic vinegar for a tahini-based dressing.
- Herb Swap: Use cilantro or dill for a different flavor profile.
Storage/Reheating
- Storage: Store the salad in an airtight container in the refrigerator for up to 3 days.
- Reheating: This salad is best served cold or at room temperature and does not require reheating.
FAQs
1. Can I use store-bought roasted red peppers?
Yes, jarred roasted red peppers work perfectly and save time.
2. How do I roast red peppers at home?
Roast whole peppers over an open flame or in a 450°F oven until the skin is charred, then peel and remove seeds.
3. Can I make this salad in advance?
Absolutely! It tastes even better after sitting for a few hours in the fridge.
4. What can I serve with roasted red pepper salad?
Pair it with grilled meats, fish, crusty bread, or as a topping for sandwiches.
5. Can I add protein to this salad?
Yes, grilled chicken, shrimp, or chickpeas make excellent additions.
6. What herbs work best in this salad?
Parsley, basil, cilantro, or dill are all great choices.
7. Is this salad vegan?
Yes, as long as you avoid adding non-vegan toppings like cheese.
8. Can I freeze roasted red peppers for later use?
Yes, roasted peppers freeze well and can be used directly from the freezer.
9. How do I adjust the flavors if the salad is too tangy?
Add a pinch of sugar or more olive oil to balance the flavors.
10. Can I use other types of peppers?
Yes, yellow or orange bell peppers can be roasted and used similarly.
Conclusion
Roasted Red Pepper Salad is a vibrant, nutritious, and versatile dish that’s sure to impress. With its smoky-sweet peppers and tangy dressing, this salad pairs beautifully with a variety of meals or stands alone as a light and refreshing option. Customize it to suit your preferences and enjoy a burst of Mediterranean-inspired flavor anytime!
PrintRoasted Red Pepper Salad
Bright, smoky, and full of Mediterranean-inspired flavors, this Roasted Red Pepper Salad is a simple yet elegant dish. It’s perfect as a side, a light appetizer, or even a topping for crusty bread. Made with fresh ingredients and a zesty dressing, it’s as healthy as it is delicious!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Ingredients
- 4 large red bell peppers (roasted, peeled, and sliced)
- 1/4 cup red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove, minced
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (optional, for extra smokiness)
Optional Additions:
- Crumbled feta cheese
- Toasted pine nuts
- Kalamata olives
Instructions
- Roast the Peppers:
- Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet. Roast for 20–25 minutes, turning occasionally, until the skin is charred and blistered.
- Remove the peppers from the oven, transfer them to a bowl, and cover with plastic wrap or a lid. Let them steam for 10 minutes.
- Peel off the charred skin, remove the seeds, and slice the peppers into thin strips.
- Assemble the Salad:
- In a large bowl, combine the roasted pepper strips, red onion, and parsley.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, salt, black pepper, and smoked paprika (if using).
- Mix and Serve:
- Pour the dressing over the salad and toss gently to coat.
- Let the salad marinate for at least 15 minutes before serving for the best flavor.
- Optional Garnish:
- Top with crumbled feta, toasted pine nuts, or Kalamata olives for an extra burst of flavor.
Notes
- To save time, you can use store-bought roasted red peppers, but freshly roasted ones provide the best flavor.
- This salad can be prepared a day in advance. Store it in the refrigerator and bring it to room temperature before serving.