Pistachio 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 all the way into that magic. The charring and steaming technique is the real secret here — it loosens the skins effortlessly and concentrates the natural sugars in the flesh until every strip is tender and almost jammy. A bright, simple dressing of olive oil, apple cider vinegar, and a touch of honey ties everything together without overpowering the peppers themselves. Capers bring a briny, punchy contrast that makes the whole bowl feel lively and Mediterranean, while fresh parsley and torn basil keep it tasting clean and vibrant. This is the kind of dish that looks impressive on a table but asks very little of you in the kitchen. It's naturally free from tree nuts of any kind — no swaps or substitutions needed, just wholesome produce and pantry staples doing exactly what they're supposed to do. Serve it warm, at room temperature, or tucked alongside grilled proteins for a side that genuinely steals the show.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →