Cinnamon Free Roasted Bell Pepper Salad with Capers

Roasted bell peppers have a way of transforming into something almost silky and deeply sweet once they come out of a hot oven, and this salad leans all the way into that magic. The charring and steaming technique is the real secret here — it loosens the skins effortlessly and concentrates the natural sugars in the peppers until the flavor is almost jammy. A simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of honey ties everything together without overpowering the peppers themselves. Briny capers add little pops of saltiness, while torn basil and flat-leaf parsley keep the whole dish feeling fresh and vibrant. For anyone navigating a sensitivity to warming spices, this recipe is a genuinely satisfying option — every ingredient is straightforward, and there's nothing hidden in the dressing or the seasoning. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread. Best of all, it tastes even better after sitting for a bit, making it a smart make-ahead dish for entertaining.

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