Emulsifier 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 right into that magic. The charring and steaming process loosens the skins naturally, leaving behind tender, jewel-colored strips that soak up every drop of the simple dressing. That dressing is just olive oil, apple cider vinegar, and a touch of honey — no packaged condiments, no stabilizers, nothing that could sneak in unwanted additives. Capers bring a briny punch that plays beautifully against the sweetness of the peppers, while fresh parsley and torn basil keep everything bright and herbaceous. It's the kind of dish that looks impressive on a table but comes together with minimal effort and a completely clean ingredient list. Serve it warm straight from the kitchen or let it sit at room temperature — either way, it holds up beautifully and only gets better as the flavors meld.

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