Paleo Roasted Bell Pepper Salad with Capers
Few dishes capture the sweet, smoky depth of summer produce quite like a platter of slow-roasted peppers dressed in good olive oil and fresh herbs. Charring the bell peppers at high heat until their skins blister and blacken is the key move here — that step coaxes out a natural sweetness and silky texture you simply cannot get any other way. Once they steam and peel, the tender strips soak up a bright, tangy dressing of apple cider vinegar and honey that keeps everything lively without relying on anything processed or off-limits. Capers add little bursts of briny intensity, while torn basil and flat-leaf parsley bring a garden-fresh finish that makes the whole bowl feel effortlessly vibrant. The dressing uses only whole-food ingredients, so there are no sneaky additives or refined sugars to second-guess — just clean, honest flavor from start to finish. It's equally at home as a light standalone salad or spooned alongside grilled meat or fish, and it actually gets better as it sits and the flavors meld together.
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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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