Xanthan Gum Free Roasted Bell Pepper Salad with Capers

Roasted bell peppers have a silky, almost jammy quality that raw peppers simply can't match, and this salad leans into that completely. The high-heat roasting and steaming step coaxes out deep, smoky sweetness from the flesh while making the skins effortless to peel away. Briny capers, a bright apple cider vinegar dressing, and a finish of fresh parsley and torn basil pull everything together into something that tastes far more complex than the ingredient list suggests. Every component here is naturally clean and straightforward — no stabilizers, no thickeners, nothing hidden — just whole vegetables, good olive oil, and fresh herbs doing exactly what they're supposed to do. That simplicity is actually what makes this dish so satisfying; there's no need to audit labels or swap anything out. It works beautifully as a starter, a side alongside grilled proteins, or even piled onto crusty bread for a light lunch.

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