Mustard 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 into that magic completely. The charring and steaming technique is the real hero here — it loosens the skins effortlessly and concentrates all that natural pepper flavor into tender, juicy strips. A simple dressing of apple cider vinegar, honey, and good olive oil ties everything together with a bright, balanced tang that lets the peppers stay front and center. Briny capers scattered throughout add little pops of savory intensity, while fresh parsley and torn basil keep the whole dish feeling vibrant and alive. For anyone navigating mustard allergies or sensitivities, this kind of recipe is a genuine relief — no hidden condiments, no pre-made dressings with questionable labels, just clean, whole ingredients you can trust. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread for a light lunch. Simple, stunning, and completely stress-free to put together.

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