Roasted Red Pepper Salad: A Flavorful, Mediterranean-Inspired Dish
Why You’ll Love This Roasted Red Pepper Salad
Hi there, fellow food lovers! I’m excited to share one of my favorite go-to dishes: Roasted Red Pepper Salad. It’s fresh, vibrant, bright, and all-Mediterranean. Whether you’re looking for a light side dish or a healthy and delicious lunch, this salad ticks all the boxes. The smoky roasted peppers with tangy dressing + fresh herbs are a delightful marriage of heaven.
I first fell in love with roasted red pepper salad when I wanted to add more vegetables to my meals but didn’t want anything too heavy. Very quickly, this salad became a staple of my kitchen, thanks in part to the natural sweetness of the peppers and a zesty dressing with crunchy toppings such as nuts or chickpeas. I look forward to having as much fun playing it as you will.
Why This Salad is a Must-Try
Here are a few reasons why this Roasted Red Pepper Salad should be on your weekly menu:
- Packed with Flavor: The sweetness and smokiness from roasted red peppers balance beautifully with the tangy dressing and fresh herbs.
- Simple and Quick to Prepare: This salad is a cinch to make, with only a few ingredients and minimal effort, as long as you love a healthy, fresh side dish or light lunch.
- Customizable: This recipe is easily adjustable to your taste or dietary needs. If you want richness, add some cheese; for protein, chickpeas; for more veggies, a heartier salad.
- Perfect for Any Occasion: This salad is always a hit no matter what part of the world you live in and on which occasion you serve it, whether as a side at a summer BBQ, alongside grilled meats, or as part of a Mediterranean mezze platter.
Roasted Red Pepper Salad: A Flavorful, Mediterranean-Inspired Dish
Course: Salads, SidesCuisine: MediterraneanDifficulty: Easy4
servings10
minutes25
minutes200
kcalMediterranean Roasted Red Pepper Salad with abundant fresh herbs and light zesty dressing which makes a bright, delicious, healthy dish. This salad is great as a side or light meal is versatile with chickpeas and feta as an example. Quick to make, it’s healthy and perfect for any event.
Ingredients
Four large red bell peppers, roasted (or use jarred roasted peppers for convenience)
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar or balsamic vinegar
One garlic clove, minced
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
Optional Add-Ins:
1/4 cup crumbled feta cheese for added creaminess
1/4 cup toasted pine nuts or almonds for a crunchy topping
One can chickpeas, rinsed and drained for added protein
Fresh basil leaves for extra Mediterranean flavor
Directions
- Roast the Peppers
If you’re using fresh bell peppers, roast them in the oven. Put the stove on 450°F (230°C). Roast the whole peppers on a baking sheet, turning occasionally until the skins are charred and the peppers are tender (20-25 minutes). Baby the peppers until roasted, then remove them from the oven, cover them with foil, and allow them to cool. Peel off skins, calm, and slice peppers into strips. - Prepare the Dressing
Whisk the olive oil, red wine vinegar (or balsamic), minced garlic, salt, and pepper in a small bowl. Season to taste. - Assemble the Salad
Toss parsley with the roasted red pepper strips in a large bowl. Toss gently to combine salad and drizzle dressing over it. - Add Optional Toppings
We add cheese, nuts, or chickpeas and toss them into the salad. The added protein, extra flavor, and texture make the salad more substantial. - Chill and Serve
You’ll get the best flavor if the salad sits for about 20 minutes before serving. It softens the peppers and lets the dressing work to their flavors.
Recipe Video
Notes
- This salad tastes best when left to sit for about 20 minutes before eating! This allows the dressing to soak up the roasted peppers and maximize flavor. If using jarred roasted peppers, rinse and drain them thoroughly. Leftovers can be stored in an airtight container in the fridge for 2 days but are best eaten fresh. This can easily be adapted or filled with optional ingredients like chickpeas, nuts, or cheese!
Types of Condiments and Variations for Roasted Red Pepper Salad
While this salad is already full of Mediterranean flavors, here are a few ways you can customize it:
- Balsamic Reduction: A little balsamic glaze drizzled over the salad for some sweetness and depth of flavor.
- Fresh Herbs: Try switching the herbs with fresh basil, mint, and cilantro to give a slightly different taste profile.
- Cheese Options: If you love the creamy texture, throw in crumbled feta, goat cheese, or shaved parmesan. The peppers are sweet, and these cheeses go hand in hand with it.
- Chickpeas or Grains: Finish the salad with a can of chickpeas or grains like quinoa. Thus, the dish is a meal in itself.
Health Benefits of Roasted Red Pepper Salad
This Roasted Red Pepper Salad isn’t just delicious—it’s packed with nutrients that support your health:
- Red Bell Peppers: Red bell peppers are rich in vitamins A and C, antioxidants, and fiber and support immune function, as well as healthy skin.
- Olive Oil: Olive oil is a heart-healthy fat, a staple of the Mediterranean diet, and has anti-inflammatory properties.
- Herbs and Garlic: Antioxidants and anti-inflammatory benefits are also found in fresh herbs and garlic used in cooking.
Serving Suggestions and Storing Tips
This salad is versatile and can complement any dish. Here are some serving and storing tips:
- Serve with Grilled Meats: This salad is a great side dish for grilled chicken, lamb, or fish. The smoky sweetness of the peppers is a nice compliment to the rich grilled meat flavors.
- Make Ahead: You can make this salad a few hours in advance. Store it in the fridge to let the flavors develop, but take it out an hour or so before serving to get the best flavor.
- Leftovers: If you have any leftovers, keep them in an airtight container in the fridge, and they will stay fresh for up to 2 days. The flavors combine nicely, and the salad tastes great the next day.
Conclusion
There you have it—my take on the Roasted Red Pepper Salad! This salad is so light and so flavorful — perfect for any occasion. Whether you’re serving it alongside grilled meats, bringing it to a potluck, or enjoying it as a healthy lunch, this roasted red pepper salad will be a hit.
Can’t wait for you to try yours! Share how you customize your salad in the comments, and let me know how you would, too!
Frequently Asked Questions
Can I use jarred roasted red peppers?
Yes! They also work perfectly if you want to use jarred roasted red peppers in this salad. But before you use them, just make sure to drain and rinse.
How do I store leftovers?
Lay leftovers on a plate in the refrigerator and eat them within two days. The salad is best fresh but is still good the next day.
Can I make this salad vegan?
Absolutely! The salad is naturally vegan. If you’re adding cheese, just replace it with a plant-based cheese alternative when you make it vegan-friendly.
What other vegetables can I add to this salad?
You can tuck thinly cut cucumbers, cherry tomatoes, or red onion into your salad to add extra bite and flavor.
