This roasted bell pepper salad is a guilt-free addition to your diet, packed with antioxidants, vitamins, and fiber.
This salad with roasted peppers is perfect for a light lunch, a healthy side dish, or a refreshing summer appetizer with toast.
Halve the bell peppers and brush with oil.
Roast the bell peppers
Place garlic cloves with skin on a sheet pan. Place the bell peppers in such a way that they cover the garlic.
Place the sheet pan in the middle rack of the oven and roast for 20 to 25 minutes until the peppers are charred.
Place the peppers in a large bowl and cover tightly with a plastic wrap. Open after 10 minutes. Peel and tear the red peppers into strips.
Peel the peppers
The garlic would be roasted and soft. Squeeze the out of the skin and mash with a fork until smooth.
Mash the garlic
Whisk together: mashed garlic, balsamic vinegar, honey, olive oil, red pepper flakes, salt and black pepper.
Make balsamic dressing
Add half of the balsamic vinaigrette to the roasted peppers. Toss until well combined.
Toss with bell peppers
Add sliced olives, crumbled feta, julienned basil, chopped parsley and toasted sunflower seeds. You can add other salad vegetables, too. Drizzle the rest of the dressing.
Enjoy the delicious Roasted Pepper Salad with Balsamic Vinaigrette! Get the recipe by clicking the button below:
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