This roasted red pepper salad is a celebration of summer produce. It combines the smoky sweetness of red peppers and the juicy burst of cherry tomatoes with the subtle bite of red onion. Perfect as a side dish for BBQs or a light cooling lunch on hot days.
With each bite of this roasted red pepper salad, you'll experience a symphony of flavors that will leave your taste buds craving more. Savor the essence of summer with this colorful and enticing salad that will impress your guests and have them coming back for seconds. Fire up your grilling pan and indulge in this flavorful roasted pepper salad.
Love a light lunch or dinner? Try this smoked salmon cucumber salad and Caprese tortilla pizza, and indulge in this salmon teriyaki bowl for a flavorful summer.
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Should you keep the skin on when roasting peppers?
Keeping the skin on offers several benefits. It not only enhances the flavor and texture, but it also comes with nutritional benefits.
The skin of bell peppers holds a depth of flavor that intensifies during the roasting process. It develops a slightly smoky and charred taste, which adds richness to the peppers. Leaving the skin on also helps seal the moisture, resulting in a tender texture. Plus, you save a timely step by not peeling the peppers before you add them to the salad.
But even better, the skin contains nutrients, including dietary fiber and antioxidants. Red bell peppers are high in vitamin C, which supports the immune system. They are also a great source of vitamin A and provide a decent amount of vitamin B6, K, and potassium. Moreover, red bell peppers are low in calories and carbohydrates, so they are perfect to add to a light lunch or dinner.
Why you’ll love this recipe
- Vibrant and flavorful – Roasted red peppers, sweet cherry tomatoes, and the mild tanginess of red onion create an irresistible balance of flavors.
- Versatile recipe – This sweet pepper salad can be enjoyed as a standalone dish, a side salad, or a topping for various meals. Serve it with grilled meats, fish, or even sandwiches and wraps as a flavorful addition.
- Nutritional benefits – Red bell peppers are packed with vitamins A and C, while cherry tomatoes provide antioxidants. Moreover, red onions are rich in fiber and contain flavonoids. Incorporating these ingredients into your salad adds a nutritious boost to your meal.
- Easy and quick to make – This roasted red pepper salad is simple to prepare and requires minimal cooking. So you have a flavorful and nourishing meal in no time.
Ingredient notes
- Red bell peppers – Choose red bell peppers that are firm, shiny, and free from blemishes or soft spots.
- Cherry tomatoes – Look for ripe cherry tomatoes that are plump, firm, and brightly colored. They should have a slightly sweet and tangy flavor. You can use any variety of cherry tomatoes, such as red, yellow, or orange, to add a pop of color to the salad.
- Red onion – If you prefer a milder flavor, soak the sliced red onion in ice water for 10 minutes before adding it to the salad.
- Extra virgin olive oil – Choose a good quality olive oil for the dressing. It adds richness and enhances the flavors of the salad ingredients. Look for a fruity and well-balanced olive oil.
- Balsamic vinegar – You can adjust the amount of vinegar based on your taste preferences.
- Garlic – Freshly minced garlic adds a delicious savory note to the dressing. Adjust the amount according to your preference for garlic flavor.
- Fresh herbs – Fresh parsley leaves add a touch of freshness and aroma. You can also experiment with herbs like basil, cilantro, or chives to add additional flavors.
- Salt and pepper – Season the salad with sea salt and pepper to taste.
See recipe card for quantities.
Tips & substitutions
- Customize the vegetables – Feel free to customize the salad by adding or substituting other vegetables. For example, you can include cucumber slices, sliced olives, or arugula for added freshness and texture.
- Cheesy addition – Add crumbled feta cheese or fresh mozzarella cheese pearls to the salad for an extra layer of creaminess.
- Dressing variations – While this recipe is made with balsamic vinegar, you can experiment with other dressings like this lemon herb vinaigrette or a red wine vinegar dressing for a different flavor profile.
- Spice it up – For a bit of heat, add a pinch of red pepper flakes or finely chopped jalapeño to the salad.
- Marinating time – Allow the salad to marinate for at least 15 minutes before serving. This helps the flavors blend together beautifully for the best taste.
- Make ahead – You can roast the red peppers and prepare the dressing in advance for later use. Store them separately in the refrigerator and assemble the salad just before serving.
How to make roasted red pepper salad
Step 1: Wash and chop the red peppers and halve the cherry tomatoes. Peel the onion and garlic. Thinly slice the red onion and mince the garlic.
Step 2: Heat 2 tablespoon of the olive oil in a large pan or skillet on medium heat. Transfer the chopped bell peppers to the pan and roast for 3-4 minutes until slightly browned. Stir frequently.
Step 3: While the peppers are cooling, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined.
Step 4: In a large salad bowl, combine the roasted red pepper, cherry tomatoes, and red onion. Pour the dressing over the vegetables and toss gently to coat all the ingredients. Sprinkle the fresh parsley leaves over the salad and toss again to incorporate. Let the salad marinate in the dressing for about 15 minutes to allow the flavors to meld together.
Expert tip
To elevate the flavor and texture, toast some pine nuts and add them as a crunchy topping.
To do so, toast them on medium heat in a skillet for about 2-3 minutes, stirring frequently. When the pine nuts turn golden brown, they release their nutty aroma. Keep a close eye on them to prevent burning.
Once toasted, transfer the pine nuts to a plate or bowl to cool down. Then, sprinkle them over the finished salad and enjoy!
What to serve with roasted pepper salad
This vibrant summer salad pairs well with a variety of dishes. Here are some ideas for what you can serve alongside your roasted pepper salad:
- Grilled meats and fish– The smoky flavors of grilled steak, these air fryer chicken skewers, or tofu complement the sweetness of the salad. Serve the salad as a refreshing side dish with your favorite grilled protein.
- Sandwiches or wraps – Use the roasted pepper salad as a filling or a topping for sandwiches or these Harissa chicken tortilla wraps. It adds flavor and a refreshing crunch to the tasty treat.
- Pasta or grain salads – Eat the roasted pepper salad alongside this bacon and mushroom pasta, or when fall rolls around with this pumpkin pasta sauce.
- Cheese and charcuterie platter – Pair the roasted pepper salad with a cheese or themed platter like this Easter Charcuterie board. The flavors of the salad complement the richness of various cheeses and cured meats.
- Grilled or roasted vegetables – If you plan a vegetarian or plant-based meal, serve this salad alongside other vegetables like these air fryer roasted carrots or crispy baked broccoli.
Recipe FAQs
Roasted peppers can be a nutritious addition to your diet. When bell peppers are roasted, they retain many of their nutrients while also developing a rich, smoky flavor.
Roasting the peppers makes a significant difference in flavor and texture. It intensifies their natural sweetness and imparts a smoky, caramelized flavor. Moreover, it makes them softer and more tender.
Keep this roasted red pepper salad in an airtight container in the fridge for 3 to 4 days. Store the dressing separately from the salad and add it just before serving. This helps maintain the crispness of the ingredients and prevents them from becoming soggy.
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???? Recipe
Roasted Red Pepper Salad
Ingredients
- 3 red bell peppers
- 200 g cherry tomatoes (2 cups)
- 1 small red onion
- 1 garlic clove
- 3 sprigs fresh parsley
- 4 tablespoon extra-virgin olive oil
- 2 tablespoon balsamic vinegar
- salt and pepper to taste
Instructions
- Wash and chop the red peppers and halve the cherry tomatoes. Peel the onion and garlic. Thinly slice the red onion and mince the garlic.
- Heat 2 tablespoon of the olive oil in a large pan or skillet on medium heat. Transfer the chopped bell peppers to the pan and roast for 3-4 minutes until slightly browned. Stir frequently.
- While the peppers are cooling, prepare the dressing. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well combined.
- In a large salad bowl, combine the roasted red pepper, cherry tomatoes, and red onion. Pour the dressing over the vegetables and toss gently to coat all the ingredients. Sprinkle the fresh parsley leaves over the salad and toss again to incorporate. Let the salad marinate in the dressing for about 15 minutes to allow the flavors to meld together.
- Serve the roasted red pepper salad as a refreshing side dish or a topping for grilled meats or sandwiches.
Notes
- Customize the vegetables – Feel free to customize the salad by adding or substituting other vegetables. For example, you can include cucumber slices, sliced olives, or arugula for added freshness and texture.
- Dressing variations – While this recipe is made with balsamic vinegar, you can experiment with other dressings like this lemon herb vinaigrette or a red wine vinegar dressing for a different flavor profile.
- Spice it up – For a bit of heat, add a pinch of red pepper flakes or finely chopped jalapeño to the salad.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
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