Barley Free Roasted Bell Pepper Salad with Capers
Roasted bell peppers have a way of transforming into something almost silky and deeply sweet once the oven does its work, and this salad leans into that magic completely. The charring and steaming technique is the real secret — it loosens the skins and coaxes out a rich, jammy flavor that raw peppers simply can't match. Briny capers, a bright apple cider vinegar dressing, and torn fresh herbs pull everything together into a dish that feels far more impressive than the ingredient list suggests. Every component here is naturally free from grain-based additives, so there's no need to scrutinize labels or worry about hidden fillers sneaking into your meal. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread if that suits your needs. Serve it slightly warm straight from the bowl or let it sit at room temperature — either way, the flavors only get better as everything mingles.
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Learn more →Ingredients
4 servings
- 4 large bell peppers (red, yellow, or orange), halved and seeded
- 3 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- 2 tbsp capers, drained and rinsed
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 450°F (230°C). Arrange the bell pepper halves cut-side down on a baking sheet and brush with 1 tbsp of the olive oil.
- 2
Roast for 20–25 minutes, until the skins are deeply charred and blistered in spots and the flesh is completely tender when pressed.
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