Cashew Free Roasted Bell Pepper Salad with Capers

Roasted bell peppers have a way of transforming into something almost luxurious — silky, sweet, and deeply savory all at once. The high-heat roasting followed by a quick steam is the real secret here, coaxing the skins off effortlessly and concentrating every bit of natural sweetness in the flesh. Briny capers, a splash of apple cider vinegar, and a touch of honey pull the dressing together into something bright and balanced that clings beautifully to those wide, tender pepper strips. Fresh parsley and torn basil round it all out with a herby lift that keeps every bite feeling vibrant. This is the kind of salad that works just as well as a starter alongside crusty bread as it does piled onto a grain bowl or served next to grilled proteins. Every ingredient is straightforward and whole, so there's no need to scan labels or second-guess anything — just good, clean produce and pantry staples doing exactly what they should.

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