This roasted pepper salad is so easy to make—
and it goes with everything.
There’s something special about a good roasted pepper salad.
Sweet, tender, a little charred, and tossed in a lemony dressing—it’s simple but loaded with flavor. I use it on everything: with crusty bread and labneh, in pasta salads, next to grilled chicken, you name it.
And the best part? There’s a little trick in the dressing that takes it to the next level—super easy, no fancy tools, and seriously game-changing (you’ll see).
It’s a simple roasted pepper salad that works with feta, in sandwiches, or as a side dish you’ll keep coming back to.
Watch the Step-by-Step Video
See exactly how I make this roasted pepper salad—from roasting to peeling to the final plate.
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Why You’ll Love This Roasted Pepper Salad
- It’s really simple, but the flavor is so good.
- The peppers turn soft, sweet, and full of depth after roasting.
- The dressing? It’s lemony, garlicky, and has this mellow richness thanks to my little trick (you’ll see).
- You can make it ahead and keep it in the fridge—it only gets better.
- It works with literally everything: feta, labneh, crusty bread, pasta, or even next to some grilled chicken for a quick chicken roast pepper salad.
- Want to change it up? Swap the lemon juice for balsamic and you’ve got more of an Italian roasted pepper saladthing going on.
Ingredients You’ll Need
This is one of those recipes that feels special but is made with just a few basic things. Here’s what you’ll need:
- Red bell peppers – roasted whole until soft and blistered
- Olive oil – for the dressing
- Garlic – thinly sliced (don’t skip the trick below!)
- Lemon juice – or balsamic vinegar, if you’re going for that Italian roasted pepper salad vibe
- Salt & black pepper – to balance everything out
- Pinch of sugar – optional, but it brings everything together
- Feta or labneh (optional) – for serving
- Chives (optional) – adds a fresh bite
- Crusty bread – if you’re in a dipping mood
The secret to this roasted pepper salad dressing? Microwaved garlic oil.
It takes the edge off the garlic without overcooking it. No raw harshness, no burnt taste—just really good flavor.
How to Roast the Peppers
This is the easiest way to get sweet, soft, flavorful peppers without fuss:
- Preheat your oven to 220°C (about 430°F).
- Place whole red bell peppers directly on a baking tray—no oil, no cutting.
- Roast for 30–45 minutes, flipping them if needed so they blister evenly.
- Immediately cover the pan with a lid, bowl, or foil to trap the steam.
- Let them sit for at least 15 minutes, or until completely cool—this makes peeling the skins super easy.
- Once cooled, peel off the skins and remove the seeds. That’s it!
You can roast the peppers ahead of time, refrigerate them, and peel whenever you’re ready. This roasted pepper salad is super flexible like that.
Make the Garlic-Lemon Dressing
This is where the magic happens—and it only takes about two minutes.
- Thinly slice a clove of garlic and place it in a small bowl or mug with a couple tablespoons of olive oil.
- Microwave it for 30 seconds. That’s it. The garlic softens, loses its harsh raw flavor, but doesn’t get overly fried or bitter.
- Add in lemon juice, salt, black pepper, and a small pinch of sugar.
- Taste and adjust—more lemon if you like it sharper, more oil if you want it richer.
This little garlic oil trick gives you a roasted pepper salad dressing that’s mellow, tangy, and super flavorful without overpowering anything.
How to Serve It
This roasted pepper salad is one of those things that just works with everything. Once it’s dressed and ready, here are some of my favorite ways to serve it:
- On a plate with feta or labneh and some good crusty bread—perfect as a starter or light lunch
- Tossed into pasta with a little extra olive oil and cheese for a quick, flavorful dinner
- In sandwiches or wraps with grilled veggies, cheese, or even hummus
- As a side with grilled chicken or fish—it makes a great base for a quick chicken roast pepper salad
- With grain bowls—add it to quinoa, rice, or bulgur with some fresh herbs and greens
It’s honestly the kind of thing you’ll just keep finding new ways to use. Works cold or room temp, straight from the fridge or freshly dressed.
Recipes That Belong with This One
This roasted pepper salad doesn’t need to stand alone. It’s one of those dishes that just clicks with everything around it. Here are a few recipes that go perfectly alongside—whether you’re making a laid-back lunch, a casual spread, or just want a few really good things on one plate:
Here are the recipes I love serving with it:
- How to Make Labneh – creamy, tangy, and perfect under a spoonful of roasted peppers
- Roasted Zucchini Salad – try mixing in some of these peppers—you’ll thank me later
- Lemon Orzo Salad – a bright, herby base that pairs beautifully with the sweet pepper flavor
- Pesto Bread – soft, golden, and ideal for soaking up all the juices (or swiping through labneh)
Honestly? Any combo of these plus the roasted pepper salad and you’ve got yourself a very good meal.
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Roasted Pepper Salad
Ingredients
- 3-4 red bell peppers
- 2 tbsp olive oil
- 1-2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- Salt, to taste
- Black pepper, to taste
- Pinch of sugar (optional)
Instructions
- Preheat the oven to 220°C (430°F).
- Place whole bell peppers on a baking tray—no oil, no cutting. Roast for 30–45 minutes, flipping if needed, until the peppers are soft and the skins look blackened and wrinkly in places.
- Right after roasting, either cover the tray with foil or transfer the peppers to a bowl and cover it with plastic wrap or a lid. Let them sit for at least 15 minutes, or until completely cool.
- Peel off the skins, remove the seeds, and slice the peppers into strips.
- Place the sliced garlic in a small bowl with the olive oil. Microwave for about 30 seconds, just until the garlic becomes fragrant but doesn’t brown.
- Add lemon juice, salt, pepper, and a pinch of sugar. Stir, then pour the dressing over the peppers.
- Toss gently and serve, or refrigerate and let the flavors develop.
Hope you love this roasted pepper salad as much as I do. It’s simple, flexible, and somehow always just what I want to eat. If you try it, let me know how you served it—whether you added it to a pasta salad, scooped it up with bread, or just ate it straight from the fridge (no judgment).
