If you are looking for a vibrant, flavorful, and incredibly easy dish to brighten up your meal times, this Roasted Red Pepper Salad Recipe is an absolute must-try. Bringing together sweet, smoky roasted red peppers with zesty red wine vinegar, fragrant garlic, and fresh parsley, this salad dazzles your taste buds with every bite. Whether you’re serving it as a side or a light appetizer, it’s a Mediterranean-inspired treat that feels both fresh and deeply satisfying without any fuss in the kitchen.
Ingredients You’ll Need
The magic behind this Roasted Red Pepper Salad Recipe is its simplicity. Each ingredient plays a vital role, whether it’s adding bold color, delicate texture, or bright flavors that balance perfectly to create a stunning dish anyone can whip up effortlessly.
- 4 large red bell peppers: Roasting and peeling these gives a smoky sweetness that forms the heart of the salad.
- 1/4 cup extra virgin olive oil: Adds a smooth, fruity richness and helps all the flavors meld together beautifully.
- 1 tablespoon red wine vinegar: Brings a tangy zest that cuts through the oil and sweet peppers.
- 1 garlic clove (minced): Delivers a savory punch with just a hint of warmth.
- 1/2 teaspoon dried oregano: Infuses the salad with classic Mediterranean herbaceousness.
- Salt and black pepper to taste: Essential seasonings that brighten and balance every bite.
- 1/4 cup chopped fresh parsley: Adds freshness and a lovely pop of green color.
- Optional: 1/4 cup crumbled feta or shaved Parmesan: Adds a creamy, salty tang that elevates the salad into a true show-stopper.
- Olives for garnish: Provide a briny contrast and attractive finishing touch.
How to Make Roasted Red Pepper Salad Recipe
Step 1: Roast the Peppers
Start by charring the red bell peppers evenly over a gas flame or under a hot broiler. Once the skin is blackened all around, transfer them to a covered bowl or sealed bag to steam for about 10 minutes. This steaming helps loosen the skins, making peeling a breeze. After peeling, remove the seeds and slice the peppers into thin, delicate strips. This process unlocks their sweet, smoky flavor and tender texture.
Step 2: Prepare the Dressing
In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, and season with salt and black pepper. This simple dressing is the flavor bomb that brings everything together, enhancing the natural sweetness of the roasted peppers with a bright, tangy kick.
Step 3: Toss and Infuse
Add the sliced roasted red peppers to the bowl with your dressing and gently toss until each strip is thoroughly coated. Stir in the chopped fresh parsley, then allow the salad to sit for 15 to 30 minutes. This resting time lets all those incredible flavors marry and develop, ensuring every mouthful bursts with zest and freshness.
Step 4: Optional Additions
If you love a bit of savory contrast, fold in crumbled feta or shave some Parmesan over the top. Olives can also be added as a garnish for a delightful briny pop that beautifully complements the pepper’s sweetness. Serve the salad chilled or at room temperature for best results.
How to Serve Roasted Red Pepper Salad Recipe
Garnishes
Fresh parsley sprinkled on top always brightens this salad, but don’t stop there. A scattering of olives or crumbled feta adds both visual appeal and mouthwatering flavor contrast. These little touches turn a simple salad into a Mediterranean masterpiece that looks as good as it tastes.
Side Dishes
This Roasted Red Pepper Salad Recipe pairs wonderfully with grilled meats like lamb or chicken, offering a fresh, vibrant counterpoint. It also shines alongside crusty artisan bread or as part of a mezze platter with hummus, baba ganoush, and stuffed grape leaves for a delightful Mediterranean feast.
Creative Ways to Present
For a special occasion, try serving this salad inside hollowed-out bell pepper halves or atop crostini for an elegant appetizer. You could even turn it into a colorful topping for grilled fish or roasted vegetables—there’s no wrong way to enjoy this versatile salad!
Make Ahead and Storage
Storing Leftovers
Leftover Roasted Red Pepper Salad Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to deepen over time, making it an even tastier treat the next day.
Freezing
This salad is best enjoyed fresh or refrigerated as freezing can dramatically change the texture of the roasted peppers and the fresh herbs. For optimal taste, avoid freezing.
Reheating
No reheating needed for this salad. It’s made to be eaten chilled or at room temperature, making it a perfect make-ahead dish for warm days or busy schedules.
FAQs
Can I use jarred roasted peppers for this recipe?
Absolutely! Using jarred roasted red peppers can save time and still deliver fantastic flavor. Just be sure to drain them well to avoid excess moisture diluting your dressing.
Is this salad suitable for a vegan diet?
Yes, it is naturally vegan unless you choose to add feta or Parmesan. Simply omit the cheese to keep the dish 100 percent plant-based and delicious.
How long does it take to roast red peppers?
The roasting itself usually takes about 10 minutes, turning the peppers until their skins are charred on all sides. Adding the steaming step helps make peeling easy and quick.
Can I add other herbs besides parsley?
Definitely! Fresh basil, mint, or cilantro can all bring unique flavor twists to this salad. Feel free to experiment according to your taste preferences.
What can I serve with Roasted Red Pepper Salad Recipe for a full meal?
Pair it with grilled chicken, fish, or a hearty grain like quinoa for a balanced meal. It also makes a fantastic side with Mediterranean-inspired spreads or simply crusty bread.
Final Thoughts
This Roasted Red Pepper Salad Recipe is one of those delightful dishes that prove simple ingredients can create something truly special. Its bright, fresh flavors and gorgeous colors make it a joy to serve, and its effortless preparation means it’s perfect for any occasion. I wholeheartedly encourage you to try this recipe and let it bring a little sunshine and zest into your kitchen and dining table.
Print
Roasted Red Pepper Salad Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad, Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan, Gluten Free
Description
This Roasted Red Pepper Salad is a vibrant and flavorful Mediterranean-inspired dish featuring charred and peeled red bell peppers tossed in a tangy olive oil and red wine vinegar dressing with garlic, oregano, and fresh parsley. Perfect as a light side dish or appetizer, it can be served chilled or at room temperature and optionally garnished with feta cheese or olives.
Ingredients
Roasted Red Peppers
- 4 large red bell peppers (roasted, peeled, and sliced)
Dressing
- 1/4 cup extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 garlic clove (minced)
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Garnishes
- 1/4 cup chopped fresh parsley
- Optional: 1/4 cup crumbled feta or shaved Parmesan
- Olives for garnish (optional)
Instructions
- Roast the Peppers: Place the red bell peppers over a gas flame or under a broiler, turning frequently until the skins are charred on all sides. This charring imparts a smoky flavor and makes peeling easier.
- Steam and Peel: Immediately place the charred peppers into a covered bowl or sealed plastic bag and let them steam for 10 minutes. This loosens the skins, allowing you to peel them off easily. Remove the seeds and slice the peppers into thin strips.
- Prepare the Dressing: In a large bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, salt, and black pepper until well combined.
- Toss the Salad: Add the roasted red pepper strips to the bowl with the dressing. Toss gently to ensure the peppers are evenly coated with the flavorful dressing.
- Add Fresh Herbs and Marinate: Stir in the chopped fresh parsley. Allow the salad to sit for 15 to 30 minutes at room temperature or chilled, enabling the flavors to meld and develop.
- Serve: Serve the salad chilled or at room temperature. Optionally, top with crumbled feta or shaved Parmesan and garnish with olives for an authentic Mediterranean touch.
Notes
- You can use jarred roasted red peppers for convenience—just drain them well before using.
- This salad pairs beautifully with grilled meats or crusty bread.
- It makes an excellent addition to a mezze spread for entertaining.
- For a vegan option, omit the cheese toppings.
