Beef Free Roasted Bell Pepper Salad with Capers

Sweet, smoky, and draped in a bright herb dressing, this roasted bell pepper salad is the kind of dish that looks far more impressive than the effort it takes to make. The magic happens in a hot oven where the peppers char and blister until their flesh turns silky and deeply sweet, then a quick steam loosens the skins so they slip right off. A simple whisked dressing of extra-virgin olive oil, apple cider vinegar, and a touch of honey pulls everything together with just the right balance of tang and sweetness. Briny capers add little pops of flavor throughout, while torn basil and flat-leaf parsley keep things fresh and vibrant. This is the kind of salad that works equally well as a starter, a side, or piled onto crusty bread — and it's entirely plant-based, so it fits naturally into a wide range of tables without any substitutions needed. Serve it warm straight from the bowl or let it sit at room temperature and watch the flavors deepen even further.

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