Celery Free Roasted Bell Pepper Salad with Capers
Sweet, smoky, and draped in a bright herb dressing, this roasted pepper salad is the kind of dish that looks far more impressive than the effort it requires. The magic starts in a screaming-hot oven, where the peppers blister and char until their flesh turns silky and deeply sweet — then a quick steam loosens the skins so they slip right off. Briny capers, a splash of apple cider vinegar, and a touch of honey pull the whole thing together into a dressing that's punchy without being sharp. Fresh parsley and torn basil keep it vibrant and fragrant, making every bite feel like something you'd order at a Mediterranean bistro. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every single ingredient is straightforward and easy to verify, with no hidden aromatics or sneaky blends to second-guess. It's equally at home as a starter, a side alongside grilled proteins, or piled onto crusty bread as a light lunch. Make a big batch, because it only gets better as it sits and the flavors meld together.
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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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