Chestnut Free Roasted Bell Pepper Salad with Capers

Sweet, smoky, and draped in a bright herb dressing, this roasted bell pepper salad is the kind of dish that looks far more impressive than the effort it takes. The peppers go into a hot oven until their skins blister and char, then steam in a covered bowl until those skins slip right off — leaving behind silky, deeply flavored strips that soak up every drop of the dressing. A simple whisk of extra-virgin olive oil, apple cider vinegar, and a touch of honey ties it all together with just the right balance of tang and sweetness. Briny capers, fresh flat-leaf parsley, and torn basil round out the flavors and give the whole salad a Mediterranean feel that works beautifully as a starter, a side, or piled onto crusty bread. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress — just clean, whole produce and pantry staples doing exactly what they're supposed to do. It's the kind of recipe you'll come back to all summer long.

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