Coconut Free Roasted Bell Pepper Salad with Capers

Sweet, smoky, and glossy with good olive oil, this roasted pepper salad is the kind of dish that looks far more impressive than the effort it takes. Charring the peppers at high heat and then letting them steam in a covered bowl is the real secret — the skins slip right off and the flesh turns silky and deeply flavored in a way that raw peppers simply can't match. A bright dressing of apple cider vinegar and honey pulls everything together, while capers add little bursts of briny punch that keep each bite interesting. Fresh parsley and torn basil round it out with a garden-fresh lift that feels effortless. Every ingredient here is straightforward and naturally free from coconut in any form — no sneaky oils, no hidden additives, just clean whole foods you can trust. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread for a simple lunch. This is the kind of recipe you'll find yourself making on repeat all summer long.

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