Name: Roasted Red Pepper Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: PT-491247H53M48S
Cuisine: Mediterranean
Ingredients: 4 large red bell peppers; 1/4 cup extra virgin olive oil; 2 tbsp red wine vinegar; 2 garlic cloves minced; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup Kalamata olives pitted; 2 tbsp capers drained; 1/4 cup fresh parsley chopped; 1/4 cup feta cheese crumbled; 1 tbsp pine nuts toasted

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Roasted Red Pepper Salad features charred sweet peppers with olives, fresh mozzarella, and basil oil for Mediterranean vibrancy perfect as side or light lunch.

Ready in 45 minutes plus cooling, it serves 6 with smoky sweetness and creamy contrast.

Why This Recipe Works

Charred skins deliver concentrated sweetness. Basil oil infuses fresh herbaceous notes. Bocconcini adds mellow creaminess. Pine nuts provide buttery crunch. Arugula offers peppery base balance.

Ingredients & Prep

Salad:

4 large red bell peppers
3 cups arugula or rocket
8 oz bocconcini, sliced
½ cup Kalamata olives, halved
⅓ cup pine nuts, toasted

Basil Oil:

½ cup fresh basil leaves
⅓ cup extra virgin olive oil
2 tbsp lemon juice
½ tsp sea salt

Step-by-Step Instructions

Roast peppers under broiler or over flame until blackened; steam in covered bowl 15 minutes.
Peel skins, remove seeds, slice into strips.
Blend basil, oil, lemon juice, salt until smooth.
Arrange arugula on platter; top with peppers, bocconcini, olives, pine nuts.
Drizzle with basil oil; serve immediately.

Flavor Variations

Variation	Key Add/Swap	Resulting Twist
Caprese	Fresh tomatoes + balsamic	Italian summer
Chickpea	Roasted chickpeas	Protein boost
Feta	Crumbled feta	Tangy Greek
Spanish	Smoked paprika + sherry vinegar	Iberian warmth

Storage Tips

Refrigerate components separate up to 3 days; assemble fresh.

FAQs

Skins won’t peel?
Steam longer; don’t rinse under water.

Bitter oil?
More lemon; fresh basil essential.

No arugula?
Baby spinach works fine.

Conclusion

Roasted Red Pepper Salad smoke-hugs summer vibrant perfection.

Roasted Red Pepper Salad Recipe

Print Recipe

Roasted red pepper salad features charred sweet peppers with tangy vinaigrette, fresh herbs, and briny olives. Smoky peppers contrast creamy feta and crisp greens in this vibrant Mediterranean side perfect for grilled meats or as a mezze platter star.

Author: ssam
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 1 hr
Yield: 6 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

4 large red bell peppers
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
2 garlic cloves minced
1 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup Kalamata olives pitted
2 tbsp capers drained
1/4 cup fresh parsley chopped
1/4 cup feta cheese crumbled
1 tbsp pine nuts toasted

Instructions

1. Preheat broiler or prepare grill. Char peppers on all sides until blackened, 15-20 minutes.
2. Transfer to bowl, cover with plastic wrap 15 minutes. Peel off charred skins, remove seeds.
3. Slice peppers into 1/2-inch strips. Whisk olive oil, vinegar, garlic, paprika, salt, and pepper.
4. Arrange peppers on platter. Scatter olives, capers, parsley, feta, and pine nuts.
5. Drizzle with dressing. Let marinate 30 minutes before serving.

Notes

Char peppers over open flame for best smoky flavor.
Make ahead; flavors improve after 24 hours.
Serve room temperature. Vegan option: omit feta.

Nutrition

Serving Size: 3/4 cup
Calories: 160
Sugar: 4g
Sodium: 520mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 2g
Protein: 3g
Cholesterol: 10mg

Keywords: roasted red pepper salad, charred pepper salad, mediterranean pepper salad