Seed Oil 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 the 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 simple dressing of extra-virgin olive oil, apple cider vinegar, and a touch of honey ties everything together without a drop of refined or industrially processed oil in sight. Briny capers and fresh herbs like parsley and basil cut right through the richness and keep each bite bright and lively. This is the kind of dish that looks impressive on a table but comes together with minimal effort and a short ingredient list. It works beautifully as a starter, a side, or even piled onto crusty bread — and every component is exactly what it says it is, no hidden fillers or mystery fats to worry about.

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