Citric Acid Free Roasted Bell Pepper Salad with Capers

Roasted bell peppers are one of those ingredients that feel almost luxurious — silky, sweet, and deeply savory all at once — and this salad lets them truly shine. For anyone avoiding citric acid, the usual bottleneck with a dish like this is the dressing, since so many vinaigrettes and store-bought condiments sneak in citric acid as a preservative. Here, apple cider vinegar steps in as the acidic backbone, delivering that bright, tangy lift without the additive concerns. A touch of honey rounds out the dressing beautifully, while capers bring a briny punch that makes every bite feel a little more special. The charring and steaming method is what really sets this apart — it coaxes out the natural sweetness of the peppers and gives them that melt-in-your-mouth texture you just can't rush. Fresh parsley and torn basil keep things vibrant and herbaceous right up until serving. It works equally well as a starter, a side alongside grilled proteins, or piled onto crusty bread for something more substantial.

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