Eggless Roasted Bell Pepper Salad with Capers

Sweet, smoky, and draped in a bright herb dressing, this roasted pepper salad is the kind of dish that looks far more impressive than the effort it requires. 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. A quick steam after roasting makes the skins slip right off, leaving behind glossy, jewel-toned strips that soak up every drop of the apple cider vinegar and honey dressing. Briny capers add little pops of saltiness that cut through the sweetness perfectly, while torn basil and flat-leaf parsley keep things fresh and fragrant. This is naturally free from eggs at every step — no hidden binders, no mayo-based dressing, just honest produce and good olive oil doing all the work. Serve it warm alongside grilled fish or crusty bread, or let it sit at room temperature and watch it get even better as the flavors meld together.

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