Broiled Pepper Salad
Elevate your side dish game with this vibrant and smoky Broiled Pepper Salad, a Mediterranean-inspired recipe bursting with bold flavors and wholesome ingredients. Sweet red and yellow bell peppers are charred under the broiler to develop a deep, smoky essence, then paired with a zesty dressing of extra virgin olive oil, red wine vinegar, garlic, and fresh parsley. Tossed with tangy capers for a pop of brightness, this salad is a perfect balance of savory and tangy notes. Easy to prepare and ready in just 25 minutes, it's an ideal accompaniment to grilled meats, seafood, or crusty bread. Whether served warm or at room temperature, this colorful dish is as visually stunning as it is delicious. Perfect for summer gatherings, dinner parties, or a healthy addition to your weekly meal prep!
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Recipe Information
Ingredients
- 2 large red bell peppers
- 2 large yellow bell peppers
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 clove garlic
- 2 tablespoons fresh parsley
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon capers
Instructions
Preheat your oven's broiler and line a baking sheet with aluminum foil.
Wash and dry the red and yellow bell peppers. Place them on the prepared baking sheet.
Broil the peppers for 12-15 minutes, turning every few minutes with tongs, until the skin is blistered and charred on all sides.
Transfer the charred peppers to a large bowl and cover tightly with plastic wrap. Let them sit for 10 minutes to steam, which makes peeling easier.
While the peppers steam, prepare the dressing. Mince the garlic and finely chop the parsley. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, parsley, salt, and black pepper. Set aside.
Once the peppers have steamed, remove the plastic wrap. Peel off and discard the charred skins, stems, and seeds. Slice the peppers into thin strips.
In a serving bowl, combine the sliced peppers with the dressing. Add the capers and toss gently to coat.
Let the salad sit for at least 15 minutes at room temperature to allow the flavors to meld. Serve as a side dish or with crusty bread.
Nutrition Facts
Calories |
586 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1407 mg | 61% | |
| Total Carbohydrate | 46.7 g | 17% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 28.4 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1644 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
