Roasted Pepper Salad Recipe
Recipe Note: For the best flavour and texture, allow the Roasted Pepper Salad to rest for 10–15 minutes after adding the dressing. This gives the roasted peppers time to absorb the garlic, olive oil and cider vinegar, making every bite more flavourful.
Equipment
- 1 Large Rimmed Baking Tray
- 1 Sharp Chef’s Knife
- 1 Large Mixing Bowl
- 1 Small Mixing Bowl
- 1 Whisk or Fork:
- 1 Kitchen Tongs:
- 1 Clean Kitchen Towel
Ingredients
- 12 medium mixed peppers
- 4–5 small garlic cloves
- 4½ tablespoons olive oil -extra-virgin
- 5–6 tablespoons cider vinegar
- ¼ teaspoon salt
- 6 sprigs fresh parsley
- 1½ tablespoons maple syrup -optional
- ¼ teaspoon chilli flakes -optional
Instructions
Step 1: Prepare the Peppers
- Preheat your oven to 185°C/365°F.
- Wash the peppers thoroughly and pat them dry.
- Place the whole peppers on a rimmed baking tray.
- If preferred, remove the stalks, cores and seeds before roasting, although roasting them whole helps retain their natural juices.
- Arrange the peppers in a single layer so the heat can circulate evenly.
Step 2: Roast Until Tender
- Place the tray in the preheated oven.
- Roast the peppers for approximately 30–35 minutes, turning them once or twice during cooking.
- Continue roasting until the skins are blistered and slightly charred in places and the peppers are tender.
- Do not worry if the skins become dark, as this contributes to the roasted flavour.
- Proper roasting is the foundation of a delicious Roasted Pepper Salad because it concentrates the peppers' natural sweetness.
Step 3: Cover and Rest the Peppers
- Carefully remove the hot peppers from the oven.
- Transfer them to a large mixing bowl or leave them on the tray.
- Cover them with a clean kitchen towel.
- Allow them to rest for approximately 10–15 minutes.
- The trapped steam helps loosen the skins, making the peppers easier to peel.
Step 4: Peel and Clean
- Once the peppers are cool enough to handle, gently peel away the skins.
- Remove any remaining stalks, seeds and membranes.
- Keep some of the natural pepper juices because they add flavour to the finished salad.
- Place the peeled peppers into a clean serving bowl.
- Slice large peppers into strips or leave smaller peppers in broad pieces.
Step 5: Prepare the Dressing
- Peel and finely mince the garlic cloves.
- Add the garlic to a small bowl.
- Pour in the extra-virgin olive oil and cider vinegar.
- Add the salt and optional maple syrup.
- Whisk thoroughly until the dressing is well combined.
- Stir through the finely chopped parsley.
- Taste and adjust the vinegar, salt or maple syrup according to your preference.
Step 6: Dress the Salad
- Pour the dressing over the warm or room-temperature peppers.
- Gently fold everything together using tongs or a large spoon.
- Avoid vigorous stirring because the roasted peppers are soft and can break apart.
- Spoon some of the reserved pepper juices over the top.
- Allow the finished Roasted Pepper Salad to rest for at least 10 minutes before serving so the peppers can absorb the dressing.
Notes
- 🫑 For the best flavour, prepare the Roasted Pepper Salad at least 10–15 minutes before serving to allow the roasted peppers to absorb the garlic, olive oil, and cider vinegar dressing.
- 🔥 Roast the peppers until their skins are blistered and they are completely tender. This helps bring out their natural sweetness and gives the salad its delicious flavour.
- 🧻 Cover the roasted peppers with a clean kitchen towel for 10–15 minutes after roasting to make peeling the skins easier.
- 🧄 Use fresh garlic for the most vibrant flavour. Finely mince it before adding it to the dressing.
- 🫒 Use a good-quality extra virgin olive oil, as it forms an important part of the dressing.
- 🍎 Cider vinegar provides the perfect tangy balance to the naturally sweet roasted peppers. Adjust the amount according to your taste.
- 🍁 Maple syrup is optional but adds a gentle sweetness that balances the acidity of the vinegar. Omit it if you prefer a sharper dressing.
- 🌿 Fresh parsley adds colour and freshness, but you can also experiment with basil, mint, or dill.
- 🌶️ Add chilli flakes for a little heat, or leave them out if you prefer a milder Roasted Pepper Salad.
- 🌈 Use a mixture of red, yellow, and orange peppers for a colourful presentation and a variety of natural sweetness.
- ❄️ Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow the salad to come closer to room temperature before serving for the best flavour.
- 🚫 This salad is not recommended for freezing, as the roasted peppers can become excessively soft and watery after thawing.
- 🍽️ Roasted Pepper Salad is excellent for meal prep, picnics, barbecues, and entertaining, and the flavours can become even more delicious after resting.