Peanut Free Roasted Bell Pepper Salad with Capers

Roasting bell peppers until their skins blister and char is one of those kitchen moves that transforms a humble vegetable into something genuinely special — sweet, silky, and deeply savory all at once. The steaming step after roasting is the real secret here, loosening the skins so they slip off effortlessly and leaving behind tender, jewel-colored strips packed with concentrated flavor. A bright dressing of apple cider vinegar, honey, and good olive oil ties everything together, while capers add little bursts of briny punch that keep each bite interesting. Fresh parsley and torn basil lift the whole dish with a herby freshness that feels almost Mediterranean. Every single ingredient in this recipe is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just clean, wholesome produce and pantry staples. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread. This is the kind of salad that looks impressive enough for company but is honestly simple enough to make on a weeknight.

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