Go Back
Roasted Red Pepper Salad

Roasted Red Pepper Salad

This Roasted Red Pepper Salad captures the essence of a bright American summer with its smoky, sweet flavors and vibrant colors. It's a versatile dish that can be served as a side, a sandwich topper, or a main course with added protein.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings servings
Course: Side Dish
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 6 large Red Bell Peppers
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 3 cloves Fresh Garlic, minced or thinly sliced
  • 1/2 cup Fresh Flat-Leaf Parsley, roughly chopped
  • 1 teaspoon Sea Salt, adjust to taste
  • 1/2 teaspoon Black Pepper, freshly cracked
  • 1/4 teaspoon Red Pepper Flakes, optional

Method
 

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Wash the peppers thoroughly and pat them dry with a clean towel.
  3. Place the whole peppers on a large baking sheet lined with parchment paper.
  4. Roast the peppers for about 25 to 30 minutes, turning them every ten minutes with tongs.
  5. Once the peppers look black and deflated, remove them from the oven.
  6. Immediately place the hot peppers into a large glass bowl and cover tightly with plastic wrap or a lid.
  7. Let the peppers rest for at least 15 minutes to loosen the skins.
  8. Gently peel away the charred skin using your fingers, discarding the stems and seeds.
  9. Slice the flesh into long, thin strips and place them into a clean serving bowl.
  10. In a small jar, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and black pepper.
  11. Pour the dressing over the peppers and toss gently.
  12. Add the fresh parsley and red pepper flakes if desired.
  13. Let it marinate at room temperature for 30 minutes before serving.

Notes

Use fresh ingredients for the best flavor. Store leftovers in an airtight container in the refrigerator for up to five days.