Easy Roasted Bell Pepper and Olive Salad Recipe

Name: Easy Roasted Bell Pepper and Olive Salad Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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)

Sweet Family Meals

10 September 2025

Fresh roasted pepper and olive salad in a glass bowl with slices of rustic bread in the background.

super easy

Appetizers Sides

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Roasted Bell Pepper and Olive Salad

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.

So, if all that sounds good to you, read on!

What makes this salad special is its balance of smoky sweetness from the roasted peppers with the salty, tangy kick of olives and capers. It’s simple to prepare, full of nutrients, and absolutely bursting with flavor. Whether you enjoy it on its own, spooned over crusty bread, or as part of a Mediterranean spread, this dish is guaranteed to impress.

This Easy Roasted Bell Pepper and Olive Salad is proof that simple ingredients can create something truly memorable. With its vibrant colors, fresh herbs, and bold Mediterranean flavors, it’s a dish you’ll want to make again and again. Whether you serve it as a light appetizer, a flavorful side, or a topping for crusty bread, it’s versatile enough to fit any occasion.

Next time you need a quick, healthy, and delicious recipe, give this roasted pepper and olive salad a try. It’s the kind of dish that not only tastes amazing but also adds a touch of Mediterranean sunshine to your table.

Ingredients in Roasted Bell Pepper and Olive Salad

Here’s what you need to make Roasted Bell Pepper and Olive Salad:

Bell Peppers (red, yellow, green, and white) – Use a mix of colors for the best flavor and presentation. Red and yellow peppers are naturally sweeter, while green and white add a mild, slightly earthy taste. Roasting brings out their natural sweetness and makes them tender.

Olives (green, stuffed with pimento) – Use high-quality green olives for a briny, slightly tangy bite. The pimento adds a touch of sweetness that balances the peppers. If you prefer, you can substitute with Kalamata or black olives for a deeper flavor.

Capers – Small but mighty, capers bring a tangy, salty punch that enhances the Mediterranean profile of this salad. They pair perfectly with roasted vegetables and olives.

Garlic (fresh, sliced or minced) – Garlic infuses the salad with a rich, aromatic depth. Roasted or raw garlic both work, but fresh minced garlic keeps the flavor bright and sharp.

Fresh Parsley – Adds freshness and a pop of green to balance the richness of the roasted peppers and olives. Flat-leaf parsley works best for chopping into salads.

Green Onions – Mild and slightly sweet, green onions bring a gentle crunch and extra freshness. They blend well without overpowering the other flavors.

Olive Oil (extra virgin) – A drizzle of good-quality extra virgin olive oil ties everything together, adding richness and enhancing the natural flavors of the peppers and herbs.

Salt and Black Pepper – Season to taste. A pinch of sea salt and freshly ground black pepper highlight all the Mediterranean flavors without overpowering them.

How to make Roasted Bell Pepper and Olive Salad

Making this salad is simple, and most of the work happens in the oven. The peppers are roasted until soft and slightly charred, which gives them their sweet and smoky flavor. Once cooled, they’re peeled and sliced, then mixed with briny olives, tangy capers, garlic, and fresh herbs. A drizzle of olive oil ties everything together into a light yet flavorful dish.

Instructions

Prepare the peppers
Wash the bell peppers and place them on a baking tray lined with parchment paper. Drizzle with a little olive oil.

Roast the peppers
Roast in a preheated oven at 200°C (400°F) for about 30–35 minutes, turning halfway, until the skins are charred and the peppers are soft.

Steam and peel
Transfer the hot roasted peppers into a bowl and cover with plastic wrap (or a lid) to steam for about 10 minutes. This makes it easier to peel off the skins. Peel away the skins, remove seeds, and slice the peppers into thin strips.

Prepare the olives
Slice the green olives into rings and set them aside.

Combine the ingredients
In a large bowl, add the sliced roasted peppers, olives, capers, garlic, parsley, and green onions.

Season and dress
Drizzle with extra virgin olive oil, then season with salt and freshly ground black pepper to taste. Mix everything gently until well combined.

Ready to Serve

Serve the roasted bell pepper and olive salad as a side dish, or spoon it over toasted bread for a Mediterranean-style bruschetta.

This Roasted Bell Pepper and Olive Salad is proof that a handful of fresh ingredients can create something colorful, healthy, and full of flavor. With sweet roasted peppers, briny olives, tangy capers, and fresh herbs, it’s a dish that works as a salad, appetizer, or even a topping for toasted bread.
It’s easy to make, versatile, and always a hit at the table. Whether you prepare it for a family dinner or a summer gathering, this Mediterranean-inspired salad is sure to become one of your favorites.

I’d love to know what you think if you give this a try! 🙂 – Angie

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