Carrageenan Free Roasted Bell Pepper Salad with Capers

Bright, silky, and deeply savory, this roasted pepper salad is the kind of dish that looks like it came from a Mediterranean bistro but comes together with just a handful of pantry staples. The high-heat roasting and steaming technique coaxes the peppers into something almost buttery, with naturally sweet, smoky flesh that pairs beautifully with briny capers and a honey-spiked apple cider vinegar dressing. Carrageenan — a thickener and stabilizer derived from seaweed — sneaks into a surprising number of store-bought dressings, marinades, and even some jarred peppers, so making this entirely from scratch is a genuinely smart move. Every ingredient here is whole and straightforward: fresh bell peppers, good olive oil, herbs, and a few pantry basics with nothing hidden on the label. The torn basil and flat-leaf parsley keep things feeling fresh and vibrant, while the capers add little pops of salty intensity that make the whole bowl sing. It's equally at home as a starter, a side alongside grilled proteins, or piled onto crusty bread for a light lunch. Simple, clean, and completely satisfying.

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