You know those summer days when you want something fresh and vibrant, but still packed with flavor? That’s exactly why I fell in love with this roasted red pepper salad. It’s like sunshine on a plate! I still remember the first time I made it – I was skeptical about roasting my own peppers (who has the patience?), but trust me, the caramelized sweetness is worth every minute. This isn’t just any salad; it’s a celebration of Mediterranean flavors with those gorgeous blistered peppers, tangy balsamic, and just the right amount of garlic. The colors alone make me happy – deep reds against bright green basil and creamy white feta. It’s become my go-to when I want something that feels fancy but takes barely any effort. Once you try this version with peppers straight from the oven, you’ll never go back to boring salads again.
Why You’ll Love This Roasted Red Pepper Salad
Oh, where do I even start with why this salad is a total game-changer? First off, it’s impossible not to fall for those gorgeous colors – those ruby-red peppers just pop against the fresh green basil. But beyond the looks, here’s what makes it special:
- Simple ingredients you probably already have – no fancy shopping trips needed
- Healthy fats from olive oil that make it satisfying (not just rabbit food!)
- The caramelized sweetness from roasting transforms basic peppers into something magical
- Works as a side dish, appetizer, or even main when you add some crusty bread
- That garlicky balsamic dressing – I could drink it with a spoon (but don’t tell anyone)
Seriously, this salad checks all the boxes – pretty, tasty, and oh-so-easy. You’re gonna adore it.
Ingredients for Roasted Red Pepper Salad
Okay, let’s gather our simple but mighty ingredients! I’ve made this salad so many times I could probably do it in my sleep, but I still measure everything carefully – some things just shouldn’t be eyeballed. Here’s what you’ll need:
- 4 large red bell peppers – halved and seeds removed (trust me, bigger peppers roast better than small ones)
- 2 tbsp extra virgin olive oil – the good stuff, since it’s the base of our dressing
- 1 tbsp balsamic vinegar – that tangy magic that makes the flavors pop
- 1 clove garlic, minced super fine (unless you want a garlic bomb in your mouth)
- 1/4 tsp each of salt and black pepper – simple but essential
- 1/4 cup fresh basil leaves, torn by hand (none of that dried stuff here!)
- 2 oz feta cheese, crumbled (optional but oh-so-delicious when you’re feeling fancy)
See? Nothing complicated here. Just fresh, quality ingredients that do all the talking. Now let’s get roasting!
How to Make Roasted Red Pepper Salad
Alright, let’s get cooking! I promise this is easier than it looks – the oven does most of the work for us. Just follow these simple steps and you’ll have the most flavorful roasted peppers of your life.
Roasting the Peppers
First things first – heat that oven to 400°F (200°C). While it’s warming up, prep your peppers by cutting them in half lengthwise and scooping out all the seeds and white membranes. Don’t stress about being too precise here – just get the big stuff out.
Now here’s my secret: place them cut-side down on a baking sheet. No oil, no nothing – just naked peppers meeting hot pan. This helps the skins blister perfectly. Roast for about 25 minutes until they look wrinkly and charred in spots. Your kitchen will smell amazing!
Preparing the Dressing
While your peppers are roasting (and making your whole house smell like heaven), let’s make the dressing. Grab a small bowl and whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper. Taste it – want more tang? Add a splash more vinegar. Love garlic? Toss in another tiny clove. This is your moment to customize!
Pro tip: Let the dressing sit while the peppers cool so the garlic flavor mellows just right.
Assembling the Salad
Once your peppers are cool enough to handle (about 10 minutes), the fun begins! The skins should peel off easily – just grab an edge and pull. Don’t worry if a few bits stick; they add character. Slice the peeled peppers into thick strips.
Toss them gently with the dressing in a pretty serving bowl. Now the finishing touches: scatter torn basil leaves over top and sprinkle with feta if you’re using it. The contrast of colors and textures is what makes this salad unforgettable!
And voila – you’ve just made restaurant-quality roasted red pepper salad in your own kitchen. Easy, right?
Expert Tips for Perfect Roasted Red Pepper Salad
After making this salad more times than I can count, I’ve picked up some tricks that take it from good to knock-your-socks-off amazing. First, try charring your peppers on the grill instead of roasting – that smoky flavor is unreal! Also, don’t skip chilling it for at least 30 minutes before serving – the flavors meld beautifully.
And please, please use the best olive oil you can find. Since there’s so few ingredients, each one really shines. My grandma’s rule? If you wouldn’t dip bread in it, don’t put it in your salad!
Serving Suggestions for Roasted Red Pepper Salad
This salad is like the social butterfly of side dishes – it gets along with everything! My absolute favorite way? Piled high on warm, crusty bread that soaks up all that garlicky dressing. It’s also magical next to grilled chicken or fish – the bright flavors cut through rich proteins perfectly.
For parties, I arrange it on a big platter with olives, hummus, and pita as part of a mezze spread. Oh, and don’t forget – it makes a killer topping for burgers or sandwiches when you’re feeling fancy!
Storage and Reheating
Here’s the beautiful thing about this salad – it actually gets better after a night in the fridge! Just pop any leftovers into an airtight container (I love using glass jars for this), and it’ll keep for up to 3 days. The flavors have time to really mingle and deepen.
No reheating needed – this salad shines when served cold or at room temperature. In fact, I often make it ahead for easy lunches or last-minute dinner guests. The peppers soften slightly, but that just makes them even more luscious when you take that first bite!
Roasted Red Pepper Salad Variations
Now, here’s where we get to play! Once you’ve mastered the basic roasted red pepper salad, try these fun twists that I’ve tested over the years. My current obsession? Adding briny kalamata olives and toasted pine nuts for crunch – it’s like a Mediterranean party in your mouth! Capers add a lovely salty punch if you’re into that (I always am).
For cheese lovers, swap the feta for creamy goat cheese – it melts slightly into the warm peppers in the most decadent way. And if you’re feeling fancy, a drizzle of honey over top balances the tang beautifully. Really, the possibilities are endless – make it your own!
Roasted Red Pepper Salad FAQs
I get asked these questions all the time about my beloved roasted red pepper salad, so let me share what I’ve learned through years of trial and (delicious) error!
Can I use jarred roasted peppers instead?
Okay, confession time – I have used jarred peppers in a pinch when I was short on time. They’ll work, but hear me out: fresh roasted peppers taste infinitely better. Jarred ones can be a bit mushy and lack that gorgeous caramelized sweetness. If you must use them, drain well and pat dry – that brine can make your salad watery.
How do I make this salad vegan?
Super easy! Just skip the feta (I know, heartbreaking) or use a vegan feta alternative – some almond-based ones are surprisingly good. The real star here is those roasted peppers anyway! Double check your balsamic too – some brands use honey as a sweetener.
What’s the best way to peel roasted peppers?
The secret? Let them sweat it out! After roasting, I pop the peppers in a bowl and cover with plastic wrap for 10 minutes. The steam loosens the skins so they practically slide off. If you’re impatient like me, you can rub them with a paper towel – just watch those pepper juices don’t stain your clothes!
Nutritional Information
Okay, let’s talk numbers – but remember, I’m a home cook, not a lab scientist! These estimates are for one serving (about 1/4 of the recipe) using all the ingredients listed, including feta. Your actual counts might dance around a bit depending on your pepper sizes or how generous you are with that olive oil (no judgement here!).
- Calories: 120 – mostly from those healthy olive oil fats
- Carbs: 10g (with 3g fiber – peppers are fiber rockstars!)
- Sugar: 5g – all natural from the sweet roasted peppers
- Protein: 3g – thank you, little bit of feta
- Fat: 8g (only 2g saturated – the good fats dominate)
- Sodium: 200mg – easy to reduce if you go light on salt
Important note: These values can do the cha-cha depending on your exact ingredients. Using less oil or skipping the cheese? Numbers go down. Adding those delicious olives I mentioned earlier? They’ll bring their own nutritional party. I always say – enjoy your food first, then glance at the numbers after!
For more delicious recipes and inspiration, check out this collection.
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20-Min Magic Roasted Red Pepper Salad You’ll Crave
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A fresh and vibrant salad featuring roasted red peppers as the star ingredient.
Ingredients
- 4 large red bell peppers
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh basil leaves
- 2 oz feta cheese (optional)
Instructions
- Preheat oven to 400°F (200°C)
- Cut peppers in half and remove seeds
- Place peppers cut-side down on baking sheet
- Roast for 25 minutes until skins blister
- Remove peppers and let cool
- Peel off skins and slice peppers
- Whisk together oil, vinegar, garlic, salt and pepper
- Toss peppers with dressing
- Garnish with basil and feta
Notes
- Store leftovers in refrigerator for up to 3 days
- Add olives or capers for extra flavor
- Works well as a side dish or appetizer
Nutrition
- Serving Size: 1/4 recipe
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 5mg
Keywords: roasted red pepper salad, Mediterranean salad, vegetarian salad
