Roasted Red Pepper Salad

Why You’ll Love This Roasted Red Pepper Salad

• Full of Flavor: Roasting transforms red bell peppers into something magical—sweet, smoky, and tender.
• Simple & Healthy: Just a handful of pantry staples—vinegar, olive oil, garlic, and basil—are all it takes to make these peppers shine.
• Naturally vegan & gluten-free: This salad fits beautifully into most dietary needs.
• Versatile: Serve it warm, cold, or room temp. Great as a side, topping, or part of an antipasto spread.
• Make-ahead friendly: In fact, it gets even better after a few hours in the fridge as the flavors meld.

Ingredients & Notes

• Red Bell Peppers: Choose firm, glossy peppers. Roasting mellows and sweetens their flavor.
• Extra Virgin Olive Oil: The base of the marinade—use a good-quality one for best flavor.
• Red Wine Vinegar: Adds a bright, tangy bite. White wine vinegar or balsamic vinegar also work.
• Garlic: Garlic infuses the marinade with bold flavor.
• Fresh Basil and Parsley: Brings that signature Italian freshness.
• Kalamata Olives: Salty and fruity, they pair well with the Mediterranean flavors.
• Salt & Black Pepper: Season to taste. A pinch of flaky sea salt is especially nice.
• Optional additions: Add capers, or feta for extra layers of flavor.

Why Roast Your Own Peppers (And How to Do It)

While store-bought roasted red peppers work in a pinch, roasting your own brings unmatched flavor and texture. The char from the skin adds a gentle smokiness, and the flesh stays firmer and fresher than jarred versions. It’s worth the extra step if you have the time.

How to Make Roasted Red Pepper Salad (Step-by-Step)

👨‍🍳 Step 1: Roast the Peppers (or Use Store-Bought)

• Homemade: Roast using the oven or grill method above, then peel, seed, and slice into ½-inch strips.
• Store-bought: Use about 2 cups of roasted red pepper strips, well-drained and patted dry.

🥣 Step 2: Make the Marinade

• In a large bowl, combine olive oil, vinegar, garlic, salt, and pepper.

🥗 Step 3: Assemble the Salad

• Add sliced roasted peppers to the bowl and toss gently with the marinade.
• Add the fresh basil, parsley and olives and gently mix again.

❄️ Step 4: Marinate

• Cover and refrigerate until ready to serve. Or let sit at room temperature for at least 15-20 minutes before serving to allow the flavors to develop. 

Variations: Easy Variations on Roasted Pepper Salad

• With Feta: Crumble in feta for a creamy, tangy twist.
• With Capers: Add a spoonful of capers for briny contrast.
• Add Nuts: Pine nuts make a nice topping.
• With Tomatoes: Toss in a few sliced tomatoes for juicy freshness.
• With Chickpeas: Adds plant-based protein and extra heartiness, making the salad a more complete meal.

Serving Suggestions for Roasted Red Pepper Salad

This salad is incredibly versatile. Here are some favorite ways to enjoy it:

• As an antipasto: Serve alongside other Mediterranean nibbles like cheeses, olives, and marinated artichokes.
• On toast or crostini: Pile it on toasted bread for an appetizer.
• In sandwiches or wraps: Use it as a flavor-packed topping in veggie sandwiches.
• Toss with Pasta: Turn this salad into a quick and flavorful pasta dish by tossing it with cooked pasta (like penne or fusilli).

It’s a perfect make-ahead option for picnics, potlucks, or dinner parties.

Roasted Red Pepper Salad FAQ

Can I use store-bought roasted peppers?

Yes! Look for jarred peppers packed in water or oil. Drain and pat dry before using.

How long does it last in the fridge?

It keeps well for up to 4–5 days refrigerated. The flavor deepens over time.

Is this salad vegan?

Absolutely! Just omit any cheese additions like feta or use a vegan feta for a 100% vegan version.