Soup & Salads

Roasted Pepper Salad

pepper salad

Bell peppers add rich, vibrant flavors and colors to any dish they are added to! I love the medley of red, yellow and green peppers – such a summer color palette!

When these colorful gems are roasted, the flavors are taken to another level of luscious smokey-ness! It a quick and easy salad to assemble and tastes heavenly. The colours will compliment the other delicious dishes you’ll prepare!


  • Yellow, Red and Green Peppers – 2 Large each
  • Red Onion (Sliced) – 1 Large
  • Cherry Tomatoes (Halved) – 1 Cup (Optional)
  • Black Olives – 1/4 Cup
  • Capers – 1/4 Cup (Optional)
  • Olive Oil – 6 Tablespoons 
  • Balsamic Vinegar – 3 Tablespoons 
  • Oregano – 1 Tablespoon (Optional)
  • Rosemary – 1 Tablespoon (Optional)
  • Basil – 1 Tablespoon 
  • Parsley – 1 Tablespoon 
  • Garlic Clove (Crushed) – 2
  • Garlic Powder – 1/2 Teaspoon 
  • Cayenne Pepper – 1/2 Teaspoon 
  • Pepper – 1/2 Teaspoon 
  • Salt – as per taste
  • Fresh Basil / Coriander / Parsley Leaves – for garnishing


  1. Broil the peppers for 5 minutes and then rotate and turn until all sides are blistered and blackened. With a pair of tongs, place them in a bowl and set aside for 20-30 minutes.
  2. Peel off the blackened skin from the peppers and remove the stems and seeds. Cut the peppers into thin strips and add onions, cherry tomatoes, capers, and olives.
  3. In a small bowl, whisk the olive oil, balsamic vinegar, herbs (oregano, basil, rosemary, parsley), crushed garlic, garlic powder, cayenne, pepper, and salt.
  4. Pour the vinegarette over peppers and mix.
  5. Garnish with basil/cilantro/parsley and serve!

roasted pepper salad

Post By: Sakshi Deswal / Appy Bistro

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