Yeast 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 a hot oven, and this salad leans into that magic completely. The char and steam method does all the heavy lifting — blistered skins slip right off, leaving behind tender, jewel-colored strips that soak up every drop of the dressing. A simple whisk of extra-virgin olive oil, apple cider vinegar, and honey pulls the whole thing together without relying on any fermented or brewed ingredients, which makes it a genuinely easy win when you're navigating a yeast-free approach. Capers bring a briny punch that keeps the flavor from ever feeling flat, while fresh parsley and torn basil add brightness right at the end. It's the kind of dish that looks like it came from a Mediterranean trattoria but comes together with pantry staples and a single baking sheet. Serve it warm, at room temperature, or tucked alongside grilled proteins — it holds up beautifully either way.

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