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Looking for a vibrant and versatile salad to elevate your meals? This Roasted Pepper Salad brings together the natural sweetness of roasted peppers, the depth of fresh garlic, and a touch of honey, all tied together with fragrant basil. Whether served as a side, a topping, or a bruschetta-style appetizer, this salad is bound to impress.
A Beautiful Dish to Brighten Any Table
With its vibrant colors and bold flavors, this Roasted Pepper Salad brings a touch of Mediterranean warmth to any meal. It’s quick to make, requires minimal ingredients, and can be prepared ahead of time, making it a go-to option for entertaining or simple weeknight dinners.
Give this recipe a try, and let us know how you served it—tag us with #RoastedPepperSalad to share your creations! Enjoy this little taste of sunshine and simplicity with every bite.
Why Roasted Peppers?
Roasting peppers intensifies their natural sweetness, bringing out a smoky, caramelized flavor that’s both rich and refreshing. Removing the skins after roasting gives the peppers a tender, silky texture, making every bite melt in your mouth. This simple step transforms the peppers, letting them soak up the flavors of garlic, olive oil, and basil beautifully.
Ingredients You’ll Need:
- Bell Peppers: Choose red, yellow, or orange for a balance of sweetness and vibrant color.
- Fresh Garlic: Minced for a slightly pungent kick.
- Extra Virgin Olive Oil: Adds a smooth richness and enhances the flavors of the peppers.
- Sea Salt and Black Pepper: To season and bring out the natural flavors.
- Chili Flakes: Optional, for a touch of heat.
- Honey: Adds a subtle sweetness that pairs perfectly with the roasted peppers.
- Fresh Basil: Finely chopped to add fresh, aromatic notes that tie the salad together.
Tips for the Best Roasted Pepper Salad
- Choose the Right Peppers: Red, orange, and yellow peppers work best for this recipe as they’re naturally sweeter than green peppers.
- Peeling Is Key: After roasting, peeling the peppers gives them a silky texture and removes any bitterness. Allow them to cool slightly before peeling for easier handling.
- Adjust the Sweetness and Heat: Feel free to play with the honey and chili flakes to match your taste preference. A little more honey will enhance the caramelized flavor, while extra chili flakes will add heat.
Serving Suggestions
This Roasted Pepper Salad is as versatile as it is flavorful. Here are a few serving ideas to inspire you:
- As a Side Dish: Perfect with grilled meats, fish, or even roasted vegetables for a colorful and flavorful plate.
- On Toast: Spoon over fresh baguette slices or crostini with a touch of burrata or goat cheese for an easy appetizer.
- In a Salad Bowl: Toss with fresh greens and a sprinkle of feta for a light, refreshing salad.
- With Pasta: Mix into a pasta salad or use as a topping for warm pasta dishes for extra flavor and color.
Storage Tips for Roasted Pepper Salad
- Transfer the salad to an airtight container and refrigerate for up to 4 days. For the best flavor, allow it to come to room temperature before serving.
Other Pepper-Based Recipes You May Enjoy
Creamy Roasted Cherry Tomato & Red Pepper Soup
The Best Roasted Red Pepper Dip
Feta & Spinach Stuffed Peppers
Roasted Pepper Salad
Ingredients
- 3 bell peppers (red, yellow, or orange) halved and seeds removed
- 2 cloves fresh garlic minced
- 2 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- Freshly ground black pepper to taste
- Pinch of chili flakes adjust to taste
- 1 tbsp honey
- Fresh basil leaves finely chopped
Instructions
- Preheat your oven to 200°C (392°F).
- Place the halved and seeded peppers on a baking sheet lined with parchment paper, cut side down.
- Roast the peppers in the preheated oven for about 35 minutes, or until they are tender and slightly charred on the edges.
- Remove the peppers from the oven and let them cool slightly. Once cool enough to handle, peel off the skins.
- Tear the peeled peppers into strips and transfer to a medium-sized bowl.
- Add the minced garlic, olive oil, sea salt, black pepper, chili flakes, honey, and finely chopped basil to the bowl.
- Toss gently to coat the peppers evenly with the dressing and herbs.
- Serve your Roasted Pepper Salad warm or at room temperature as a side dish, with crusty bread, or as a topping for grilled meats.
