Capsaicin Free Roasted Bell Pepper Salad with Capers
Roasted bell peppers are one of those ingredients that transform completely in the oven — sweet, silky, and deeply savory in a way that raw peppers simply can't match. The charring and steaming technique here is the real secret, loosening the skins so they slip right off and leaving behind tender, jewel-colored strips packed with concentrated flavor. For anyone avoiding capsaicin, bell peppers are a natural fit since they contain none of the compound responsible for heat, making this salad a genuinely bold and satisfying option without any compromise. The briny pop of capers, a bright hit of apple cider vinegar, and a touch of honey pull everything together into a dressing that feels almost Mediterranean in spirit. Fresh parsley and torn basil keep it lively and aromatic right up until the moment it hits the table. This one works beautifully as a side dish, piled onto crusty bread, or layered into a grain bowl — it's the kind of recipe that looks far more impressive than the effort it actually takes.
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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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