Simple Roasted Red Pepper Salad with Balsamic Dressing

Roasted red pepper salad is a light, flavorful, and nutrient-packed dish that’s perfect as a side or on toast as bruschetta. Made with roasted bell peppers, fresh herbs, feta and a tangy balsamic vinaigrette, this quick salad with red peppers is both refreshing and satisfying. This healthy recipe is simple, wholesome, and full of Mediterranean flavors. With no ultra-processed ingredients and minimal saturated fat, it’s a delicious way to enjoy a roasted pepper salad that fits into a balanced diet.

Roasted bell pepper salad with balsamic vinaigrette in a white bowl.

Why you’ll love this salad with red peppers

  • Bursting with flavor: The natural sweetness of roasted bell peppers pairs perfectly with a tangy balsamic vinaigrette and fresh herbs.
  • Healthy & nutritious: Packed with antioxidants, vitamins, and fiber, this roasted pepper salad is a guilt-free addition to your diet.
  • Low in calories & fat: Made with wholesome ingredients, it’s a light salad with red peppers that won’t weigh you down.
  • No ultra-processed ingredients: Just fresh, real food for a clean and wholesome meal.
  • Perfect for meal prep: Stays fresh in the fridge, making it a great make-ahead roasted bell pepper salad.
  • Quick & easy to make: Simple steps, minimal effort, and a delicious result in about 30 minutes!
  • Pairs well with everything: Enjoy it as a side with grilled chicken, fish, or as part of a plant-based meal.

Let’s see how to make this roasted pepper salad.

Ingredients

(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)

Labelled ingredients for roasted bell pepper salad with balsamic vinaigrette.
  1. Bell peppers: I’ve used red and yellow bell peppers. You can mix it up with green and orange ones.
  2. Herbs: Basil and parsley, you can use other herbs like cilantro or dill, too.
  3. Balsamic vinegar
  4. Garlic
  5. Spices: Red pepper flakes, black pepper and salt.
  6. Extra virgin olive oil
  7. Honey
  8. Mix-ins: Feta, olives, nuts/seeds like walnuts, almonds or sunflower seeds.

How to make roasted bell pepper salad: Step by step

Roast bell peppers and garlic

Preheat the oven to 210°C / 410°F.

Halve the bell peppers. Smear them with olive oil and place cut side down on a sheet pan.

Slide garlic cloves inside the pepper halves.

Roast in the oven for 20 minutes.

Charred peppers on a sheet pan.

Place the roasted peppers in a bowl and cover with a plastic wrap. This makes it easier to peel the peppers.

Remove the wrap after 10 minutes. The skin comes right off.

Peel and tear the peppers into strips. Discard the liquid collected at the bottom.

Alternatively, you can store the liquid in the fridge and use it in soups or stews.

Peeled roasted red pepper strips in a white bowl.

Balsamic vinaigrette

Peel the garlic cloves (that you roasted with the bell peppers) and mash them.

Mashing roasted garlic using a fork.

In a jar, whisk together mashed garlic, balsamic vinegar, olive oil, honey, red pepper flakes, black pepper and salt.

Drizzle the balsamic dressing on the bell pepper strips and toss.

Roasted red pepper strips with balsamic vinaigrette in a large white bowl.

Mix-ins

Sprinkle crumbled feta cheese, sliced olives, toasted sunflower seeds and julienned basil and parsley.

You can serve this salad right away or chill for later.

Salad with roasted peppers in a white bowl.

How to serve roasted pepper salad

This juicy salad with roasted peppers is incredibly versatile. Here are some ways to enjoy it:

  1. As a side dish: Serve alongside grilled or baked chicken, baked fish like panko crusted cod, easy baked almond crusted salmon, pan-fried citrus glazed salmon or tofu for a balanced meal.
  2. As a light lunch: Combine it with a scoop of hummus and whole-wheat pita bread.
  3. With grains: Toss it with quinoa, pasta, bulgur, or couscous for a hearty, fiber-rich dish. They soak up all the juices, making the salad very flavorful.
  4. As an appetizer: This salad tastes amazing served on toast as roasted pepper bruschetta.
  5. As a topping on avocado toast.
  6. In sandwiches or wraps: Use it as a filling for a pita, wrap, or sandwich with hummus or avocado.
  7. Over greens: Add it to a bed of arugula, spinach, or mixed greens for an extra fresh touch.
  8. Paired with Mediterranean dishes: Enjoy it with falafel or roasted chickpeas for a complete meal.

Variations & Add-Ons

Want to customize your roasted bell pepper salad? Try these ideas:

  • For more protein: Add chickpeas, white beans, or grilled tofu.
  • For extra crunch: Toss in toasted almonds or walnuts, in addition to sunflower seeds.
  • For more nutrients: Add sliced onions, cucumber or any other salad vegetable.
  • For a citrusy twist: Swap balsamic for a lemon or orange vinaigrette.
  • For more sweetness: Roast sweet potatoes or butternut squash alongside peppers and mix-in.
  • For more heat: Add a dash of harissa for a spicy kick.
Roasted pepper salad with toast in a white bowl.

More roasted red pepper recipes

Roasted pepper salad with balsamic dressing in a white bowl.

Roasted Red Pepper Salad with Balsamic Vinaigrette

Roasted red pepper salad is a light, flavorful, and nutrient-packed dish that's perfect as a side or on toast as bruschetta. Made with roasted peppers, fresh herbs, feta and a tangy balsamic vinaigrette, this quick salad with red peppers is both refreshing and satisfying. This healthy recipe is simple, wholesome, and full of Mediterranean flavors. With no ultra-processed ingredients and minimal saturated fat, it’s a delicious way to enjoy a roasted bell pepper salad that fits into a balanced diet.
Author: Sheeba
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, brunch, Salad, Side Dish
Cuisine Mediterranean
Servings 4 as a side
Calories 182.4 kcal

Ingredients
  

  • 4 large bell peppers
  • 4 cloves garlic

Balsamic vinaigrette

Mix-ins

  • 2 tablespoons (25 grams/ 0.9 ounce) feta cheese
  • 2 tablespoons black olives
  • 2 tablespoons toasted sunflower seeds
  • 1 tablespoon fresh Italian basil, julienned
  • 1 tablespoon fresh parsley, chopped

STEP BY STEP IMAGES

Scroll back to find detailed recipe photos!

Instructions
 

Roast bell peppers and garlic

  • Preheat the oven to 210°C / 410°F.
  • Halve 4 large bell peppers. Smear them with olive oil and place cut side down on a sheet pan.
  • Slide 4 cloves garlic (with skin) inside the pepper halves.
  • Place the sheet pan in the oven and roast for 20 minutes until the peppers are charred.
  • Remove and place the roasted peppers in a bowl. Cover the bowl with a plastic wrap.
  • Remove the wrap after 10 minutes. The skin comes right off the peppers.
  • Peel and tear the peppers into strips. Discard the liquid collected at the bottom.

Balsamic vinaigrette

  • Peel the garlic cloves (that you roasted with the bell peppers) and mash them.
  • Take mashed garlic, 2 tablespoons balsamic vinegar, 2 tablespoons extra virgin olive oil, 2 teaspoons honey, ¼ teaspoon red pepper flakes, ¼ teaspoon black pepper and ¼ teaspoon pink salt or sea salt in a jar or salad dressing shaker.
  • Whisk the vinaigrette until combined.
  • Drizzle the balsamic dressing on the bell pepper strips and toss.

Mix-ins

  • Sprinkle 2 tablespoons (25 grams/ 0.9 ounce) feta cheese, 2 tablespoons black olives, 2 tablespoons toasted sunflower seeds, 1 tablespoon fresh Italian basil, julienned and 1 tablespoon fresh parsley, chopped.
  • You can serve this salad right away or chill for later. See the post above for exciting suggestions to serve this versatile salad.

Notes

Nutrition Facts
Roasted Red Pepper Salad with Balsamic Vinaigrette
Amount per Serving
Calories
182.4
% Daily Value*
Fat
 
12.3
g
19
%
Saturated Fat
 
2.4
g
15
%
Polyunsaturated Fat
 
2.3
g
Monounsaturated Fat
 
6.9
g
Cholesterol
 
6.6
mg
2
%
Sodium
 
304.3
mg
13
%
Potassium
 
418.6
mg
12
%
Carbohydrates
 
16.8
g
6
%
Fiber
 
4.2
g
18
%
Sugar
 
11.2
g
12
%
Protein
 
4.1
g
8
%
Vitamin A
 
5332.9
IU
107
%
Vitamin C
 
212.4
mg
257
%
Calcium
 
65.1
mg
7
%
Iron
 
1.3
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.

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Author profile photo

Hi! I’m Sheeba, welcome to Go Healthy ever after!

I have a passion for cooking delicious nourishing food that’s easy to cook with fresh natural ingredients free from additives or preservatives. The easy healthy recipes you find here will inspire you to cook with creativity.

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