This Roasted Pepper Salad is gorgeous and delicious! It’s great for company or just for your weeknight dinner and is a perfect accompaniment to grilled fish, chicken or steak.
Instead of using pre-made jarred peppers, try to roast the peppers yourself. The recipe will guide you on how to do it. Roasting peppers is simple—you just need to have a little time to get them completely charred and to then prep them afterwards. But it is worth the effort. They taste so fresh, smoky and deep—on a level way above pre-made jarred peppers!
Shoutout to my beautiful plate from the Misericordia gift shop. My niece will be living at Misericordia next year and the gift shop is a great place to pick up some fun accessories while supporting a great cause.
Roasted Pepper Salad
- 8 bell peppers use a combination of red, orange and yellow
- 8 fresh basil leaves, chopped
- 1 tablespoon extra virgin olive oil
- 2 tablespoons capers, drained
- 1 tablespoon balsamic glaze
- 1/4 cup crumbled feta cheese
- salt and pepper
Line a rimmed cookie sheet with tinfoil. Wash peppers, remove stickers and place whole, intact peppers on the cookie sheet.
Broil peppers close to the broiler, like on the second rack location in the oven.
Char the peppers until they are black on all sides. Using tongs, turn the peppers every few minutes as they char. The charring will take about 45 minutes to get all parts of the pepper.
Remove the cookie sheet from the oven and cover it with tinfoil and let the peppers cool.
When cool enough to handle, start to peel the charred skin off the peppers so all of the black skin is removed and only the pepper pieces are left. Also remove all of the seeds from the peppers. Discard charred skin, seeds and stems.
Slice all of the prepped, cleaned pepper pieces into strips and arrange the pieces on a plate. Top the pepper slices with the basil and capers.
Drizzle the olive oil over the peppers. Drizzle the balsamic glaze over the peppers. Season with salt and pepper, but do not stir. Top with crumbled feta. Serve at room temperature.