Walnut Free Roasted Bell Pepper Salad with Capers
Roasted bell peppers have a way of transforming into something almost luxurious — silky, sweet, and deeply savory all at once. The high-heat roasting and steaming step is the real secret here, coaxing the skins off effortlessly and concentrating every bit of flavor in the flesh. Briny capers, a bright apple cider vinegar dressing, and a touch of honey pull the whole thing together in a way that feels far more impressive than the ingredient list suggests. Fresh parsley and torn basil keep it vibrant and herbaceous, making this salad just as beautiful on the plate as it is on the palate. It's naturally free from tree nuts without any substitutions or workarounds — just clean, whole ingredients doing exactly what they're supposed to do. Serve it warm straight from the kitchen or let it sit at room temperature, where the flavors only deepen as it rests.
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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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