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Roasted Red Pepper Salad

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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!

Ingredients

Scale
  • 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

  1. 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.
  2. Assemble the Salad:
    • In a large bowl, combine the roasted pepper strips, red onion, and parsley.
  3. 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).
  4. 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.
  5. 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.