Simple Salad With Roasted Peppers

5 from 5 votes
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A simple, summery salad with roasted peppers and parsley – perfect for making ahead and serving at BBQs, Potlucks, and other summer get-togethers! 

Roasted pepper salad topped with parsley in a bowl

Simple salads like this salad with roasted peppers have become my favorite in recent months. I’ve shared recipes for a classic Caprese salad (with tomato and mozzarella), a tomato and cucumber salad, and a simple Waldorf celery apple salad.

However, unlike those salads, this roasted pepper salad uses peppers roasted to perfection for a tender, sweet, savory, and slightly smoky salad perfect for serving up as an appetizer or side for BBQs, potlucks, and summery get-togethers. 

Roasted red pepper salad in a bowl

Even better, this salad with peppers is made with just 5 simple ingredients – most of which are pantry staples! Best of all, though, this simple roasted pepper salad makes for the perfect “base” salad to dress up based on what you have, the dinner “theme,” etc. 

For example, add some feta, olives, and pine nuts for a delicious Mediterranean roasted bell pepper salad. Or how about chili, black beans, and corn for a Mexican/Tex-Mex version?! Serve alone as a side or with grains and protein for a complete meal – the sky is the limit!

A selection of colorful peppers

Did I mention that red peppers are also included in my list of top 20 immune-boosting foods? They contain ample amounts of Vitamin C (more than citrus!), Vitamin E, and carotenoids – beneficial antioxidants that contain anti-inflammatory and immune-boosting benefits!

The ingredients

  • Peppers: use a selection of peppers based on what’s available. I used bell peppers (red, orange, and yellow), plus long peppers. You could also add green peppers, though they’re more bitter in flavor. 
  • Onion: I used a red onion, which is slightly sweeter. Feel free to reduce the amount used if preferred. 
  • Olive oil: I recommend using a good quality extra virgin olive oil.
  • Herbs: I used parsley. You could also use basil, dill, tarragon, or even a combination of finely minced herbs like oregano or basil. This roasted pepper salad is very versatile!
  • Vinegar: I used apple cider vinegar; however, you can experiment with other types. I recommend grape vinegar or red wine vinegar.
  • Salt & Pepper: to taste.
Ingredients for roasted red pepper

Optional add-ins and variations

Like I said above, this salad with roasted peppers is the perfect “base” for all kinds of extra ingredients. 

  • Garlic: one of my favorite add-ins is minced garlic added to the vinaigrette. You can optionally roast the garlic with the peppers for a sweeter, milder, more mellow flavor. I recommend 1-2 cloves but adjust to personal taste. 
  • Cheese: crumbled feta, goat’s cheese, blue cheese, mozzarella pearls (bocconcini),  grilled halloumi, etc. 
  • Nuts: walnuts, pine nuts, slivered almonds, or even seeds like pepitas. 
  • Veggies: Kalamata olives, avocado (added just before serving), tomatoes, zucchini (roasted/grilled), etc.
  • Leafy greens: for a more traditional salad feel, free to add in a few handfuls of your favorite leafy greens. I like to use a bag of mixed “baby leaf” greens. 
  • For spice: fresh finely chopped chili or a pinch of red pepper flakes.
  • Grains: farro, couscous, quinoa, rice, etc., could all be added for a heartier salad. 
  • Pasta: you can easily adjust this into a roasted pepper pasta salad with the addition of your favorite pasta (orzo included).
  • For tang: you could add in some capers or lemon zest.

How to Make A Salad With Roasted Peppers

Step 1: Prepare the peppers

First, wash and dry the peppers, lay them on a parchment-lined tray, lightly oil, and roast for around 20 minutes at 400ºF/200ºC.

For a more smoky flavor, broil the peppers for a few minutes afterward until the skins are blackened (you’ll remove them at a later stage).

Before and after roasting peppers

Step 2: Steam the peppers

Remove the peppers from the oven and, while they’re still hot, transfer them to a bowl, cover with a lid (I just used a plate), and allow to steam for 10 minutes. Alternatively, you can place them in a jar and close its lid.

Steaming roasted pepprrs

Once steamed, if you’d prefer to remove the skins, you can do so now, and they’ll be super easy to peel. I tend not to do this all the time unless I’ve broiled the peppers too (so they’re charred). Lots of the nutrition is just under the skin, so I don’t want to remove anything unnecessarily. 

Peeling a roasted pepper

Collect all the roasted pepper ‘juices’ from the bowl/jar – this is the secret to the delicious salad dressing that goes into this roasted pepper salad!

Drained roasted pepper juice

Step 3: Prepare the onion and dressing

First, thinly slice the onion. 

Then, add it to the bowl with the roasted pepper juices along with the apple cider vinegar, olive oil, and salt and pepper (adjust the amount to taste).

Dressing for roasted pepper salad

Step 4: Assemble the salad

Thinly slice all of the peppers and add them to the bowl, mixing to combine everything.

Sliced roasted peppers

Finally, sprinkle some parsley over the top of the roasted pepper salad. You can serve immediately, but I recommend leaving the salad to marinate in the refrigerator for a couple of hours (or overnight) to allow all the flavors to meld. You won’t regret it!

Roasted pepper salad in a bowl

How to Store Roasted Pepper Salad

Store: store the leftover roasted pepper salad in the refrigerator, covered, for up to 5 days. Allow it to come back to room temperature before serving. 

Make ahead: I recommend making this salad a day ahead to allow the flavors to marinate in the refrigerator! If anything, this salad with roasted peppers tastes even better the second day! 

Freeze: transfer the roasted pepper salad to an airtight container and freeze for up to two months. Allow the salad to thaw in the refrigerator before serving again. 

How to Serve

There is a long list of ways to enjoy this roasted pepper salad, whether you serve it as an appetizer, side, or turn it into a main!

A container with roasted pepper salad

Recipe Notes & Variations

  • Cutting and coring the peppers: you can do this before or after roasting them. I prefer to do this after, but I know some find it easier and less “slimy” to deal with beforehand. 
  • To caramelize the peppers: after baking, peeling, and slicing the peppers, you can actually place them back in the oven for a further 20 minutes with a bit of olive oil to caramelize them for even sweeter results and added depth of flavor. The combination of the sweetness goes particularly well when adding salty ingredients like feta and ingredients like garlic. 
  • Don’t forget to marinate: allowing this salad with roasted peppers to marinate for at least two hours makes a world of difference. I actually recommend preparing it the night before and allowing it to marinate overnight in the refrigerator. 
  • Raw bell pepper salad: this salad tastes super delicious if you use raw sweet mini bell peppers too! Reduce the peppers slightly (since none will shrink from cooking) and make a little extra vinaigrette since there won’t be pepper juices. 

Other Healthy Salad Recipes

If you try this simple salad with roasted peppers, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!

Simple Salad With Roasted Peppers

5 from 5 votes
By: Samira
A simple, summery salad with roasted peppers and parsley – perfect for making ahead and serving at BBQs, Potlucks, and other summer get-togethers!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 sides

Ingredients 
 

  • 6 peppers mixture of bell peppers, long peppers, etc.
  • 1 red onion
  • 1 Tbsp olive oil
  • 1 Tbsp apple cider vinegar or grape/red wine/white wine vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 oz parsley or basil, dill, tarragon, or combination.

Instructions 

Step 1: Prepare the peppers

  • Wash and dry the peppers.
  • Lay them on a parchment-lined tray, lightly oil, and roast for around 20 minutes at 400ºF/200ºC.
    For a more smoky flavor, broil the peppers for a few minutes afterward until the skins are blackened (you’ll remove them at a later stage).

Step 2: Steam the peppers

  • Remove the peppers from the oven and, while they’re still hot, transfer them to a bowl (or a jar), cover with a lid (I just used a plate), and allow to steam for 10 minutes.
    Once steamed, if you’d prefer to remove the skins, you can do so now, and they’ll be super easy to peel. I tend not to do this all the time unless I’ve broiled the peppers too (do they’re charred). Most of the nutrition is just under the skin, so I don’t want to remove anything unnecessarily.
  • Collect all the roasted pepper ‘juices’ from the bowl/jar – this is the secret to the delicious salad dressing that goes into this roasted pepper salad!

Step 3: Prepare the onion and dressing

  • Thinly slice the onion.
  • Add it to the bowl with the roasted pepper juices along with the apple cider vinegar, olive oil, and salt and pepper (adjust the amount, to taste).

Step 4: Assemble the salad

  • Thinly slice all of the peppers and add them to the bowl, mixing to combine everything.
  • Sprinkle some parsley over the top of the roasted pepper salad. You can serve immediately, but I recommend leaving the roasted peppers salad to marinate in the refrigerator for a couple of hours (or overnight) to allow all the flavors to meld. You won’t regret it!

Notes

Recipe Notes & Variations
  • Cutting and coring the peppers: you can do this before or after roasting them. I prefer to do this after, but I know some find it easier and less ‘slimy’ to deal with beforehand. 
  • To caramelize the peppers: after baking, peeling, and slicing the peppers, you can actually place them back in the oven for a further 20 minutes with a bit of olive oil to caramelize them for even sweeter results and added depth of flavor. The combination of the sweetness goes particularly well when adding salty ingredients like feta and ingredients like garlic. 
  • Don’t forget to marinate: allowing this salad with roasted peppers to marinate for at least two hours makes a world of difference. I actually recommend preparing it the night before and allowing it to marinate overnight in the refrigerator.
  • Raw bell pepper salad: this salad tastes super delicious if you use raw sweet mini bell peppers too! Reduce the peppers slightly (since none will shrink from cooking) and make a little extra vinaigrette since there won’t be pepper juices.
 

Optional add-ins and variations:
This salad with roasted peppers is the perfect ‘base’ for all kinds of extra ingredients. 
  • Garlic: One of my favorite add-ins is minced garlic added to the vinaigrette. You can optionally roast the garlic with the peppers for a sweeter, milder, more mellow flavor. I recommend 1-2 cloves but adjust to personal taste. 
  • Cheese: Crumbled feta, goat’s cheese, blue cheese, mozzarella pearls (bocconcini),  grilled halloumi, etc. 
  • Nuts: Walnuts, pine nuts, slivered almonds, or even seeds like pepitas. 
  • Veggies: Kalamata olives, avocado, tomatoes, zucchini (roasted/grilled), etc.
  • Leafy greens: For a more traditional salad feel, free to add in a few handfuls of your favorite leafy greens. I like to use a bag of mixed “baby leaf” greens. 
  • For spice: Fresh finely chopped chili or a pinch of red pepper flakes
  • Grains: farro, couscous, quinoa, recipe, etc., could all be added for a heartier salad. 
  • Pasta: You can easily adjust this into a roasted pepper pasta salad with the addition of your favorite pasta (orzo included).
  • For tang: You could add in some capers or lemon zest.
Course: Appetizer, Salad, Side
Cuisine: European
Freezer friendly: 2 Months
Shelf life: 5 Days

Nutrition

Calories: 199kcal, Carbohydrates: 29g, Protein: 7g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Sodium: 659mg, Potassium: 1094mg, Fiber: 11g, Sugar: 12g, Vitamin A: 1598IU, Vitamin C: 309mg, Calcium: 212mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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