Shellfish Free Roasted Bell Pepper Salad with Capers

Roasted bell peppers have a way of transforming into something almost silky and deeply sweet once the oven does its work, and this salad leans into every bit of 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 each 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 dish feel far more complex than the ingredient list suggests. Fresh parsley and torn basil keep it vibrant and herbaceous right up until serving. This is the kind of salad that works as a starter, a side, or even piled onto crusty bread — and because every ingredient is straightforward and plant-based, there's zero guesswork about what's in it.

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