Roasted Pepper Salad
Bell peppers get a flavor upgrade in this easy Roasted Pepper Salad. Roasting transforms crisp bell peppers into silky and smoky, intensifying their natural sweetness. This richness pairs perfectly with fresh herbs, briny olives, a drizzle of olive oil, and a tangy vinaigrette.
Servings: 4
Ingredients
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper
- 1/4 cup extra-virgin olive oil divided
- 3 large cloves garlic thinly sliced
- 1 teaspoon chopped fresh oregano
- 2 tablespoons red wine vinegar
- 1/2 cup halved Castelvetrano olives
- Salt and freshly ground black pepper
- Handful fresh basil leaves
Instructions
- Preheat the broiler and place a rack approximately 7 inches from the element. Line a rimmed baking sheet with nonstick aluminum foil.
- Cut the peppers in half from the top (stem end) down. Remove the stems, seeds, and membranes.
- Drizzle the pepper halves with 2 tablespoons of the olive oil. Evenly distribute the garlic slices among the pepper halves. Carefully flip the pepper halves over so the garlic slices are not exposed (to prevent burning).
- Place under the broiler and broil until blackened, approximately 13-15 minutes.
- Transfer the pepper halves and garlic to a heatproof bowl and cover with plastic wrap. Alternatively, place another sheet pan of the same size over the peppers so they steam. Let stand for 10-15 minutes or until cool enough to handle.
- Peel the blackened skin from the peppers, then cut into strips. Reserve any juices accumulated at the bottom of the bowl used to steam the peppers.
- Add the remaining olive oil, oregano, red wine vinegar, and olives. Season with salt and black pepper to taste.
- Transfer to a serving bowl and garnish with fresh basil leaves.
Notes
I find roasting peppers under the broiler the easiest, hands-off way. However, you can also blacken them over a gas flame on the stovetop or outdoor grill.
VARIATIONS:
- Add chickpeas, quinoa, or white beans to make this salad more substantial.
- Vary the herbs and olives for different flavor profiles.
- Roasted bell peppers pair beautifully with various flavors, including feta and goat cheese.
- Can be made one day ahead. Leave the basil out because the acid in the salad will cause it to discolor. Refrigerate until needed, then let it come to room temperature before serving. Add the basil just before serving.
Nutrition
Serving: 1 | Calories: 184kcal | Carbohydrates: 10g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 269mg | Potassium: 297mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2.735IU | Vitamin C: 191mg | Calcium: 32mg | Iron: 1mg