Rye 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 every bit of that magic. The charring step is key — blistering the skins at high heat and then letting the peppers steam in a covered bowl makes peeling effortless while locking in all those rich, caramelized juices. A bright dressing of apple cider vinegar, honey, and extra-virgin olive oil ties everything together without overwhelming the natural sweetness of the peppers. Capers bring a briny little punch, while fresh parsley and torn basil keep the whole thing feeling vibrant and garden-fresh. For anyone navigating grain sensitivities, this dish is naturally built from whole vegetables, fresh herbs, and pantry staples — no grains, no fillers, nothing to second-guess. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty gluten-free bread if you want something more substantial. Serve it at room temperature and watch it disappear fast.

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