Easy Roasted Pepper Salad

Roasted Pepper Salad is that bright, delicious side dish that pairs beautifully with almost any Mediterranean meal or makes a refreshing, standalone snack. Roasting the peppers brings that natural sweetness that balances beautifully with vinegar, a hint of maple syrup, and fresh garlic. Oh, to die for! It only requires 4 simple ingredients.

I vividly recall my grandma making this salad, especially in the summertime when the peppers were in full swing and she was harvesting a few from her garden. The whole yard was smelling of peppers being grilled on the barbecue or fried. She used to make them whole ( the Italian style). I like to remove the seeds and core, which I've been doing for quite some time. You see, my children would panic if they saw a core or seed on their plate, haha 😂

Jump to:

• 🫑Why this recipe works and stands out
• 🥙 Ingredients needed to make roasted pepper salad
• 🔪 How to make this pepper salad
• 🧑🏻‍🍳 Ways to cook the peppers
• 💞Substitutions
• 🤹🏻‍♀️Variations
• 🥣 The Dressing / Marinade / Vinaigrette
• 📦 How to Store It
• ♨️Top Tips
• ❓Recipe FAQs
• 📖 Other recipes my grandma used to make
• 🍽️ This roasted pepper salad goes well with
• 🫑 Easy Roasted Pepper Salad

This is definitely one of those side dish recipes that you can make all throughout the year whether it is for that summer barbecue to accompany an Easy BBQ Chicken Kebab, Thanksgiving, Christmas, Easter, BBQ garden party to take as a potluck, picnic, or any occasion this will make a beautiful side dish. Colorful and definitely full of flavor.

🫑Why this recipe works and stands out

This healthy roasted red pepper salad is not just another side dish; it's a true sensory experience. The smoky aroma (if grilled on BBQ), the tangy bite, the garlicky touch, and the hint of sweetness make it unforgettable. Plus, it’s incredibly healthy and easy to customize, fitting into nearly any dietary plan. It is gluten-free, vegan, low-carb, low salt, yet super delicious.

🥙 Ingredients needed to make roasted pepper salad

Here is what you will need for this delicious, slightly sweet, tangy pepper salad.

• Peppers - you can use any type and color
• Garlic - I do not recommend you get tempted to leave the garlic out or add powder
• Extra virgin olive oil - use a good quality cold-pressed one for real benefits
• Salt - use an untreated salt, such as Celtic, Kosher, or Himalayan salt
• cider vinegar - I always use organic cider vinegar with mother

Optional ingredients

• fresh parsley - for some color contrast and great aromas
• maple syrup - I sometimes use it to help with the acidity of the vinegar

See the recipe card further below for all the exact quantities.

🔪 How to make this pepper salad

Here are the main steps you will need to follow to make this beautiful, colorful, and nutritious Mediterranean pepper side dish.

There are 3 simple steps

1. Roast the peppers
2. Peel the peppers
3. Dress the salad and let it rest.

Here are the steps in more detail:

🧑🏻‍🍳 Ways to cook the peppers

• Baked as per this recipe - the easiest way, especially outside the BBQ season
• Grilled on an iron plate
• Chargrilled - on an actual BBQ ( if you like a smoky flavor)
• Fried in some olive oil in a deep wok-style dish (covered as they can become messy due to the water contained, which will make the oil splatter everywhere)

Hint: You may or can grill the peppers on a BBQ for a smoky touch. This is how my grandmother used to cook them after picking them straight from the garden, also frying the peppers in a large covered pan with a drizzle of olive oil.

💞Substitutions

• Parsley - I added some finely chopped parsley, but fresh mint, basil, or dill are great options too. You may add no herbs at all if you don't like or add dried oregano or thyme.
• Maple syrup - is great for this vegan pepper salad recipe, but you may use honey, date syrup, agave syrup, sugar, or pomegranate molasses.
• Vegetarian - This is naturally a vegan Mediterranean pepper salad recipe, but you could add other ingredients to make it vegetarian, like crumbled feta and honey.

🤹🏻‍♀️Variations

• Spicy - add some chili pepper flakes or oil to bring some heat into the dish.
• Make it a Meal - Toss the salad with cooked quinoa, lentils, or serve it over grilled chicken for a satisfying main course. I am thinking of this Brown And Green Lentils Salad right now, or Haricot Beans Salad - a match made in heaven.
• Kid-friendly - add some strips of this wonderful red pepper salad onto some potato chips with some chicken or fish.
• Add other vegetables - Incorporate other roasted vegetables like zucchini/courgette or eggplant/aubergine for a Mediterranean twist. Check this Best Ever Summer Courgette/Zucchini Salad.

🥣 The Dressing / Marinade / Vinaigrette

This marinade is something I grew up with as a kid—a recipe my grandma made regularly. It’s nothing like what you’d get out of a store-bought bottle. The key lies in balancing three simple, high-quality ingredients: cold-pressed extra virgin olive oil and a good quality organic cider vinegar, garlic, which is a game changer, and a dash of maple syrup, honey, or a pinch of sugar if you choose to use. My grandma used to add a little sugar to cut the acidity and take that acidic edge away given by the vinegar.

While the common rule of thumb for dressings is a 3:2:½ ratio of oil: vinegar: maple syrup, this is not always the rule as the ingredients and tastebuds differ.

Start with the 3:2:½ ratio as a base, add the Celtic salt, mix, and taste. Adjust as needed and juggle - add more vinegar, more salt—until it’s just right for your palate.

📦 How to Store It

• Store refrigerated in an airtight container. It is good for 4 days or so.

• The peppers can be frozen too - you can just freeze the roasted peppers and the vinaigrette, but the dressing is best made fresh when serving or a day before.

• You may even make those peppers for much later - just add them once baked (use all the juices produced by baking the peppers) to sterilized jars and place the filled jars in a water bath canner, ensuring they are covered by at least 1-2 inches of water. Boil the jars for 15-20 minutes (adjust time based on altitude). Check the seals (the lids should not flex when pressed) before storing them in a cool and dark place. Remove the jars from the water and place them on a towel to cool for 12-24 hours.

❓Recipe FAQs

📖 Other recipes my grandma used to make

Looking for other recipes like this? Try these:

🍽️ This roasted pepper salad goes well with

These are some of my favorite dishes to serve with roasted pepper salad:

Did you like this recipe?

Don’t forget to bookmark, share, and please leave a 🌟🌟🌟🌟🌟 rating in the recipe card below and/or a review in the comment section further down the page. Thanks for stopping by!

And if you’re craving more, check out my other salad recipes that are just as appetizing and delicious!