Roasted Red Pepper Salad

Photo: John Kernick
Prep Time:
20 mins
Total Time:
30 mins

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.


  • 4 medium red bell peppers

  • 1 teaspoon extra-virgin olive oil

  • 1 tablespoon capers, rinsed and drained

  • ¼ cup pitted Kalamata olives

  • ½ teaspoon red-wine vinegar

  • 1 teaspoon lemon zest

  • Coarse salt and ground pepper

  • Fresh basil leaves, for serving


  1. Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.

  2. Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

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