Description
This Roasted Red Pepper Salad is a vibrant and healthy Mediterranean-inspired dish featuring tender, charred red bell peppers tossed in a zesty garlic and herb dressing. Perfect as a refreshing side or light appetizer, the salad is vegan, full of flavor, and easy to prepare with simple ingredients.
Ingredients
Scale
Salad
- 4 large red bell peppers
Dressing
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Herbs
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh basil, finely chopped
Instructions
- Preheat the Oven: Set your oven to 425°F to prepare for roasting the peppers.
- Roast the Red Peppers: Place the whole red bell peppers on a baking sheet and roast them for 30 to 35 minutes, turning occasionally. You want the skins to become blistered and charred for maximum flavor.
- Steam and Peel: Transfer the roasted peppers to a bowl and cover tightly with foil or plastic wrap. Let them steam for 10 minutes; this makes peeling easier. Then, peel off the skins, remove the seeds, and slice the peppers into strips.
- Prepare the Dressing: In a small bowl, whisk together olive oil, minced garlic, red wine vinegar, lemon juice, salt, and black pepper until well combined.
- Toss the Salad: Place the roasted pepper strips in a serving bowl and pour the dressing over them. Toss gently to coat all pieces evenly.
- Add Herbs and Finish: Stir in the chopped parsley, basil, and optional crushed red pepper flakes. Let the salad rest for about 10 minutes to allow the flavors to meld before serving.
Notes
- This salad can be made ahead and refrigerated for up to 2 days.
- Serve at room temperature for the best flavor experience.
- Pairs wonderfully with grilled meats, fish, or crusty bread.
