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.
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.)
- Bell peppers: I’ve used red and yellow bell peppers. You can mix it up with green and orange ones.
- Herbs: Basil and parsley, you can use other herbs like cilantro or dill, too.
- Balsamic vinegar
- Garlic
- Spices: Red pepper flakes, black pepper and salt.
- Extra virgin olive oil
- Honey
- 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.
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.
Balsamic vinaigrette
Peel the garlic cloves (that you roasted with the bell peppers) and mash them.
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.
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.
How to serve roasted pepper salad
This juicy salad with roasted peppers is incredibly versatile. Here are some ways to enjoy it:
- 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.
- As a light lunch: Combine it with a scoop of hummus and whole-wheat pita bread.
- 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.
- As an appetizer: This salad tastes amazing served on toast as roasted pepper bruschetta.
- As a topping on avocado toast.
- In sandwiches or wraps: Use it as a filling for a pita, wrap, or sandwich with hummus or avocado.
- Over greens: Add it to a bed of arugula, spinach, or mixed greens for an extra fresh touch.
- 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.
More roasted red pepper recipes
Roasted Red Pepper Salad with Balsamic Vinaigrette
Ingredients
- 4 large bell peppers
- 4 cloves garlic
Balsamic vinaigrette
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- ¼ teaspoon pink salt or sea salt
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
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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