Let me tell you about my obsession with this roasted red pepper salad! It’s one of those dishes that feels like a summer breeze on a hot day—refreshing, vibrant, and bursting with flavor. I love how the sweetness of the roasted red peppers combines beautifully with the juicy cherry tomatoes and the sharp bite of red onion. Trust me, once you take a bite, you’ll be hooked! What I adore most is how simple it is to whip up. Perfect for a quick lunch, a side dish at dinner, or even a picnic treat, this salad is all about celebrating fresh ingredients. You can make it ahead of time, so it’s always ready when those cravings hit. Let’s dive into the ingredients and get cooking!

Ingredients List

• 2 roasted red peppers, peeled and sliced
• 1 cup cherry tomatoes, halved (make sure they’re ripe for the best flavor!)
• 1/2 red onion, thinly sliced (you can soak it in water briefly if you want a milder flavor)
• 1/4 cup fresh basil, chopped (fresh is key here, it really brings it all together)
• 2 tablespoons olive oil (a good quality extra virgin is my go-to)
• 1 tablespoon balsamic vinegar (for that lovely tang)
• Salt to taste (I love a good pinch!)
• Pepper to taste (freshly cracked is the best!)

How to Prepare Roasted Red Pepper Salad

Preheat and Roast the Peppers

First things first, let’s get that oven preheating to 450°F (230°C). This is crucial for roasting; we want those peppers to get nice and charred! Place your whole red peppers directly on the oven rack or on a baking sheet, whichever you prefer. Roast them for about 20 minutes, turning them occasionally. You’ll know they’re done when the skin is blistered and charred—oh, that aroma is simply divine!

Prepare the Vegetables

Once your peppers are perfectly roasted, take them out and let them cool for a bit. I usually just set them aside for about 10 minutes. When you can handle them, peel off the skin—it should come off easily, like a magic trick! Slice the peppers into strips and set them aside. While you’re at it, grab your cherry tomatoes and slice them in half. For the red onion, thinly slice it and if you want to tone down that sharpness, a quick soak in cold water will work wonders.

Combine Ingredients

In a large bowl, combine those glorious roasted red peppers, halved cherry tomatoes, and red onion. Toss in the chopped fresh basil, too! Now, drizzle in the olive oil and balsamic vinegar. Here’s a little tip: start with a light hand on the salt and pepper, then adjust to your taste as you toss everything together gently. I like to use my hands for this—it’s the best way to make sure everything is evenly coated.

Serve and Enjoy

Your roasted red pepper salad is ready to shine! You can serve it chilled straight from the fridge or at room temperature if you prefer. It’s such a versatile dish—perfect for barbecues, picnics, or as a refreshing side for dinner. I like to enjoy it with some crusty bread for a light meal. Trust me, every bite is like a burst of summer on your palate!

Nutritional Information

Alright, let’s talk about the numbers behind this delicious roasted red pepper salad! Keep in mind that these values are estimates and can vary based on your specific ingredients and portion sizes. Here’s a quick rundown per serving:

• Calories: 150
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 200mg
• Carbohydrates: 14g
• Fiber: 3g
• Sugar: 4g
• Protein: 2g

This salad is not just refreshing but also packed with nutrients that make it a healthy choice for any meal. It’s a great way to enjoy fresh veggies while keeping things light and satisfying!

Why You’ll Love This Recipe

• Quick to prepare—whip it up in just 35 minutes!
• Healthy and packed with vibrant flavors from fresh ingredients.
• Refreshingly light, making it perfect for warm days or a light lunch.
• Super versatile—great as a side dish, picnic treat, or on its own!
• Can be made ahead of time, so it’s ready whenever you need it.
• Beautifully colorful, making it a feast for the eyes as well as the palate.
• Perfect for impressing guests at gatherings or casual dinners.

Tips for Success

Alright, let’s make this roasted red pepper salad even more fabulous with some tried-and-true tips! First off, always use the ripest and freshest ingredients you can find. Trust me, it makes a world of difference in taste! When it comes to the roasted red peppers, if you can, roast them yourself. The flavor of freshly roasted peppers is unmatched. Just keep an eye on them in the oven—you want that perfect char without burning!

Another tip: don’t skimp on the basil! Fresh herbs are what elevate this salad. If you’re feeling adventurous, try mixing in other herbs like parsley or mint for a fun twist. And speaking of twists, consider adding some crumbled feta or olives for a Mediterranean flair. They add a lovely saltiness that complements the sweetness of the peppers.

For an extra layer of flavor, let the salad sit for about 20 minutes after tossing, allowing all those flavors to mingle together. And if you’re making it ahead of time, I suggest adding the dressing right before serving to keep everything crisp. Oh, and don’t forget to taste as you go! Adjust the seasoning to your liking—everyone’s palate is different, and that’s what makes cooking so much fun!

Variations

If you’re like me and love to experiment in the kitchen, you’ll be thrilled with the endless possibilities to customize this roasted red pepper salad! Here are some fun variations that will keep your taste buds dancing:

• Herb Medley: Swap out the basil for fresh parsley, cilantro, or even mint! Each herb brings its own unique flavor and freshness to the salad.
• Spice it Up: Add a pinch of red pepper flakes or a dash of smoked paprika for a little kick. Wow, the heat really complements the sweetness of the peppers!
• Extra Veggies: Toss in some diced cucumber or shredded carrots for added crunch. You could even add some diced bell peppers for more color and flavor.
• Cheesy Delight: Crumble some feta or goat cheese over the top for a creamy contrast. The saltiness of the cheese pairs beautifully with the roasted peppers!
• Nutty Texture: Sprinkle in some toasted pine nuts or walnuts for a satisfying crunch. They add a lovely earthy flavor that rounds out the salad.
• Italian Twist: Make it a Caprese-style salad by adding fresh mozzarella balls and a drizzle of pesto instead of the balsamic vinegar. It’s a delicious fusion!
• Fruit Fusion: For a surprising sweet note, add some diced avocado or even pomegranate seeds. They offer a delightful contrast to the savory elements.

Feel free to mix and match these ideas based on what you have on hand or your personal preferences. Cooking should be fun and creative, so don’t be afraid to make this roasted red pepper salad your own!

Storage & Reheating Instructions

Now, let’s chat about how to store your delicious roasted red pepper salad so it stays fresh and tasty! If you have any leftovers (which is rare, but it happens!), you’ll want to transfer them to an airtight container. This keeps the flavors intact and prevents any unwanted odors from mingling in your fridge. You can store it in the refrigerator for up to 3 days. Just remember, the longer it sits, the more the flavors meld, which can be a nice bonus!

When it comes to reheating, I actually recommend enjoying this salad cold or at room temperature to preserve that refreshing vibe. If you prefer it warm, you can gently reheat the salad in a skillet over low heat for just a minute or two, but be careful not to overdo it! You don’t want to lose that delightful crunch from the veggies. Just give it a quick toss to warm it through, and it’ll be ready to enjoy again!

Oh, and a little tip: if you’re making this salad ahead of time, consider storing the dressing separately. This way, everything stays crisp and fresh until you’re ready to dig in. Just drizzle it on before serving, toss, and you’re all set for a vibrant, tasty dish!

For more information on the health benefits of peppers, check out this Healthline article.

If you’re looking for more delicious salad recipes, check out this berry salad recipe or this Mediterranean quinoa salad.

Roasted Red Pepper Salad: 7 Vibrant Flavors to Savor

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• Author: Julia marin
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A refreshing roasted red pepper salad with a mix of flavors.

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Ingredients

Scale 1x2x3x

• 2 roasted red peppers
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt to taste
• Pepper to taste

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Instructions

1. Preheat your oven to 450°F (230°C).
2. Roast the red peppers until charred, about 20 minutes.
3. Let the peppers cool, then peel and slice them.
4. In a bowl, combine roasted peppers, cherry tomatoes, red onion, and basil.
5. Drizzle with olive oil and balsamic vinegar.
6. Add salt and pepper to taste.
7. Toss gently to combine.
8. Serve chilled or at room temperature.

Notes

• Use fresh ingredients for the best flavor.
• Can be made ahead of time and stored in the refrigerator.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 4g
• Sodium: 200mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 2g
• Cholesterol: 0mg

Keywords: roasted red pepper salad