Gluten Free Roasted Bell Pepper Salad with Capers

Sweet, smoky, and draped in a bright herby dressing, this roasted pepper salad is the kind of dish that looks far more impressive than the effort it requires. Charring the peppers at high heat until the skins blister and blacken is the real secret — that step coaxes out a deep, almost caramelized sweetness that raw peppers simply can't deliver. Steaming them afterward makes peeling effortless, and the juices that collect in the bowl become part of the dressing, so nothing goes to waste. A quick whisk of extra-virgin olive oil, apple cider vinegar, and honey pulls everything together into a tangy-sweet vinaigrette, while capers add little pops of briny intensity that balance the peppers perfectly. Fresh parsley and torn basil keep it feeling light and garden-fresh. Every single ingredient here is naturally free of gluten, so there's no label-checking or substitution stress — just straightforward, whole-food cooking. Serve it at room temperature alongside grilled proteins, pile it onto polenta, or eat it straight from the bowl with good bread if that works for you.

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