Paraben 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 fully into that magic. The charred, blistered skins are peeled away after a quick steam, leaving behind tender, jewel-toned strips that soak up every drop of the bright apple cider vinegar and honey dressing. Capers bring a briny punch that balances the natural sweetness of the peppers beautifully, while fresh parsley and torn basil keep everything tasting clean and vibrant. For anyone navigating preservative sensitivities, this recipe is a genuine win — every ingredient is whole and straightforward, with no processed condiments or packaged shortcuts that might sneak in unwanted additives. The dressing comes together with just a whisk and a small bowl, so there's no complicated technique standing between you and a stunning plate. Serve it at room temperature as a starter, pile it onto crusty bread, or let it anchor a simple spread — it holds its own in just about any context.
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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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