Easy Roasted Bell Pepper and Olive Salad Recipe
If you’re looking for a fresh and flavorful dish that brings Mediterranean vibes to your table, this Easy Roasted Bell Pepper and Olive Salad is the perfect choice. Packed with colorful roasted peppers, briny olives, capers, garlic, and a touch of parsley, it’s a healthy and vibrant recipe that can be served as a side salad, a topping for bruschetta, or even a light appetizer.
Ingredients
- 2 red bell peppers
- 1 yellow bell pepper
- 1 green bell pepper
- 1 white bell pepper or use another color if not available
- ½ cup green olives sliced (stuffed with pimento if available)
- 2 tablespoons capers drained
- 2 –3 garlic cloves sliced or minced
- 3 green onions finely chopped
- ¼ cup fresh parsley chopped
- 3 tablespoons extra virgin olive oil
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper.
- Place the bell peppers on the tray and drizzle lightly with olive oil. Roast for 30–35 minutes, turning halfway, until skins are charred and peppers are soft.
- Transfer the hot peppers to a bowl and cover with plastic wrap or a lid. Let them steam for 10 minutes.
- Peel off the skins, remove seeds, and slice the peppers into thin strips.
- Slice the green olives into rings and set aside.
- Finely chop the parsley and green onions. Slice or mince the garlic.
- In a large bowl, combine roasted peppers, olives, capers, garlic, parsley, and green onions.
- Drizzle with extra virgin olive oil, season with salt and black pepper, and toss gently to combine.
- Serve as a side salad, appetizer, or spooned over toasted bread.
Notes
Nutrition (per serving, approx.)
- Calories: 145 kcal
- Carbohydrates: 10 g
- Protein: 2 g
- Fat: 11 g
- Saturated Fat: 1.5 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 420 mg
