Roasted Red Pepper Salad

A vibrant and flavorful salad combining smoky roasted red peppers with fresh greens, creamy cheese, briny olives, and a zesty dressing. It’s a simple yet elegant dish that’s perfect as a side, starter, or light main.

Why You’ll Love This Recipe

• Combines smoky, sweet, and tangy flavors in every bite
• Easily customizable with your favorite greens, cheeses, or herbs
• Ideal for make-ahead prep—roasted peppers keep well for days
• Naturally gluten-free and easy to adapt to vegetarian or vegan diets
• Light, refreshing, and beautiful on any table

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4–6 large red bell peppers, roasted, peeled, and sliced
• 4 cups arugula or mixed greens
• 8 oz bocconcini balls or ½ cup crumbled feta
• ½ cup Kalamata or green olives, halved
• ¼ cup toasted pine nuts (or use almonds or pumpkin seeds)
• ¼ cup fresh basil leaves
• 3 tbsp extra virgin olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 small garlic clove, minced
• Salt and freshly ground black pepper, to taste

directions

this recipe

1. Roast the peppers: Broil or grill whole red peppers until charred. Transfer to a bowl, cover, and let steam for 10 minutes. Peel, seed, and slice.
2. Toast the nuts: Toast pine nuts in a dry pan over medium heat until golden. Set aside.
3. Prepare the dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, garlic, salt, and pepper.
4. Assemble the salad: In a serving bowl or platter, layer greens, roasted pepper slices, cheese, olives, nuts, and basil.
5. Dress and serve: Drizzle with dressing and toss gently to combine. Serve immediately.

Servings and timing

• Serves: 4
• Prep time: 10 minutes
• Cook time: 30–35 minutes (for roasting)
• Total time: 40–45 minutes

Variations

• Use goat cheese or mozzarella instead of feta or bocconcini
• Add chickpeas or white beans for a protein boost
• Swap basil for parsley or mint
• Toss in cherry tomatoes or cucumber for extra freshness
• Make it vegan by omitting cheese or using a plant-based alternative

storage/reheating

• Storage: Keep roasted peppers in the fridge for up to 4 days. Store undressed salad components separately.
• Reheating: Best served at room temperature; avoid microwaving.
• Dressed salad: Best consumed within 24 hours to avoid soggy greens.

FAQs

How do I roast red peppers at home?

Roast whole peppers under a broiler or on a grill until blackened. Cover and steam to loosen skins, then peel, seed, and slice.

Can I use jarred roasted red peppers?

Yes, they work in a pinch—just drain well and slice.

What greens are best for this salad?

Arugula, spinach, or a mixed baby greens blend all work well.

Can I prepare this salad in advance?

Yes, roast the peppers and prep ingredients ahead, but dress just before serving.

Is this salad vegan?

It can be—omit cheese or use vegan cheese alternatives.

What other vegetables can I add?

Cucumbers, cherry tomatoes, and red onions are great additions.

How do I keep the salad from getting soggy?

Store the dressing separately and combine just before serving.

Can I serve this warm?

Yes, it’s delicious slightly warm or at room temperature.

Are there nut-free options?

Skip the nuts or use toasted seeds like sunflower or pumpkin seeds.

Can I make this a main dish?

Yes, add grilled chicken, shrimp, or chickpeas and a grain like quinoa for a hearty meal.

Conclusion

Roasted Red Pepper Salad is a fresh and flavorful dish that highlights the natural sweetness and smokiness of red peppers. Paired with crisp greens, tangy cheese, and a zesty dressing, it’s a versatile and impressive salad you’ll want to make again and again. Perfect for entertaining or a nourishing weeknight side.

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