Black Pepper Free Roasted Bell Pepper Salad with Capers

Roasted bell peppers are one of those ingredients that feel almost luxurious — silky, sweet, and deeply savory all at once — and this salad lets them shine without any distraction. The high-heat roasting and steaming technique coaxes out every bit of natural sweetness from the peppers while making the skins effortless to peel away, leaving you with tender, jewel-colored strips that practically melt. Briny capers, a bright apple cider vinegar dressing, and a touch of honey create a balance that's punchy and complex without relying on any black pepper heat. Fresh parsley and torn basil keep things vibrant and herbaceous, rounding out the whole dish beautifully. For anyone navigating a sensitivity to black pepper, this recipe is a genuinely satisfying reminder that bold flavor doesn't require it — every element here earns its place. Serve it at room temperature alongside grilled proteins, pile it onto crusty bread, or let it anchor a mezze-style spread. It's the kind of simple, confident cooking that looks far more impressive than the effort involved.

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