Dairy Free Roasted Bell Pepper Salad with Capers

Sweet, smoky, and bright with fresh herbs, this roasted pepper salad is the kind of dish that looks impressive but comes together with almost no effort. The magic starts in a screaming-hot oven, where the peppers char and blister until their flesh turns silky and deeply sweet — a transformation that no raw pepper can match. Steaming them right after roasting makes the skins slip off effortlessly, leaving behind tender, jewel-colored strips that soak up every drop of the dressing. A simple whisk of extra-virgin olive oil, apple cider vinegar, and honey creates a tangy-sweet vinaigrette that ties everything together beautifully, while briny capers add little punches of flavor throughout. Fresh parsley and torn basil keep it vibrant and herbaceous without weighing anything down. This is naturally free of dairy in every sense — no swaps needed, no ingredients to second-guess, just clean, whole-food cooking from start to finish. Serve it at room temperature alongside grilled proteins, pile it onto crusty bread, or let it shine as a standalone starter.

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