Vegetarian Roasted Bell Pepper Salad with Capers
Sweet, smoky, and draped in a bright herb-and-caper dressing, this roasted pepper salad is the kind of dish that looks far more impressive than the effort it requires. The magic starts in a very hot oven, where the peppers char and blister until their flesh turns silky and deeply sweet — a transformation that no raw pepper can match. Steaming them afterward makes peeling effortless, and all those gorgeous juices that collect in the bowl go straight into the final dish. A quick whisk of olive oil, apple cider vinegar, and honey pulls everything together into a dressing that's tangy, lightly sweet, and just bold enough to let the capers shine. Fresh parsley and torn basil keep it feeling vibrant and alive rather than heavy. This is the kind of salad that works as a starter, a side, or honestly just something to eat straight from the bowl with good bread nearby.
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Learn more →Ingredients
4 servings
- 4 large bell peppers (red, yellow, or orange), halved and seeded
- 3 tbsp extra-virgin olive oil, divided
- ¼ tsp salt
- 2 tbsp capers, drained and rinsed
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 2 tbsp fresh basil leaves, torn
Instructions
- 1
Preheat the oven to 450°F (230°C). Arrange the bell pepper halves cut-side down on a baking sheet and brush with 1 tbsp of the olive oil.
- 2
Roast for 20–25 minutes, until the skins are deeply charred and blistered in spots and the flesh is completely tender when pressed.
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