Macadamia Free Roasted Bell Pepper Salad with Capers
Roasted bell peppers have a way of transforming into something almost silky and deeply sweet once the oven does its work, and this salad is a perfect showcase for that magic. The charring and steaming technique makes peeling the skins effortless while locking in all those rich, caramelized juices that become part of the dressing. Briny capers, a splash of apple cider vinegar, and a touch of honey create a bright, punchy balance against the mellow sweetness of the peppers. Fresh parsley and torn basil bring a burst of herby freshness that makes the whole bowl feel vibrant and alive. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just straightforward, wholesome produce and pantry staples. It's the kind of dish that works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread for a light lunch.
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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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