Roasted Red Pepper Salad
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.
Servings: 4
Calories: 166kcal
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
Serving: 1serving | Calories: 166kcal | Carbohydrates: 10.4g | Protein: 1.6g | Fat: 14.4g | Saturated Fat: 2g | Sodium: 86mg | Potassium: 319mg | Fiber: 2.2g | Sugar: 16g | Calcium: 19mg | Iron: 1mg