Hazelnut 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 char on the skins locks in flavor before they're peeled away, leaving behind tender, jewel-colored strips that soak up every bit of the bright apple cider vinegar and honey dressing. Briny capers add little pops of saltiness that play beautifully against the sweetness of the peppers, while fresh parsley and torn basil keep everything tasting clean and vibrant. For anyone navigating tree nut allergies or sensitivities, this kind of dish is genuinely stress-free — every ingredient here is straightforward, and there's nothing lurking in the pantry that could cause concern. It's the sort of recipe that looks impressive on a table but asks very little of you in the kitchen. Serve it warm right after tossing, or let it sit at room temperature and watch the flavors deepen even further — either way, it disappears fast.
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Learn more →Ingredients
4 servings
- 4 large bell peppers (red, yellow, or orange), halved and seeded
- 3 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- 2 tbsp capers, drained and rinsed
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 450°F (230°C). Arrange the bell pepper halves cut-side down on a baking sheet and brush with 1 tbsp of the olive oil.
- 2
Roast for 20–25 minutes, until the skins are deeply charred and blistered in spots and the flesh is completely tender when pressed.
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