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Roasted Pepper Salad is one of my families staple recipes that we’ve been making for decades. We add these beautifully roasted peppers into a salad, dressed with high quality olive oil, tomatoes, bocconcini, fresh basil and serve with crusty warm bread. Pair this salad with Classic Chicken Cutlets, Minute Steak, or Spaghetti with Homemade Tomato Sauce for the perfect dinner. Down below I will share with you my tips on how to roast peppers like a pro.
This recipe is one I remember my Nonna making at every family gathering. She would either roast the peppers in the oven or char them on an open flame until nearly black, peel the skin, slice them and serve them with loads of olive oil and salt. Roasting the peppers transforms them into tender sweet pieces that taste incredible on a piece of bread, in sandwiches or served on a charcuterie board filled with a variety of meats and cheese. If you haven’t yet tried these, you absolutely need to!
Ingredients
Here is a quick overview of the ingredients you’ll need to make my Roasted Peppers Salad. For the exact detailed measurements and ingredients, scroll to the bottom of this page to review my recipe card.
- olive oil, extra virgin
- bell peppers, preferably red
- roma tomatoes
- bocconcini
- garlic
- fresh basil
- fresh oregano
- baguette
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How to make Roasted Pepper Salad
- Prepare the peppers: wash the peppers, pat to dry, and remove the stems and seeds.
- Add to a baking sheet: line a large baking tray with foil and add the peppers face down.
- Bake the peppers: bake at 450 degrees for 30-40 minutes, or until nearly blackened.
- Steam the peppers: add the roasted peppers to a large bowl, cover with foil and let steam for about 20 minutes to help loosen the skin.
- Remove the skin: remove the skin and roughly chop the peppers into strips.
How to store Roasted Pepper Salad
Glass Jar: store the salad in a glass jar and keep refrigerated for up to 4 days. Before eating, let come to room temperature (about 15 minutes), top with a drizzle of olive oil and serve.
Looking for more Italian recipes?
Looking for more Italian Classics? I will leave a few personal favourites linked down below:
- Beef Cutlets
- Spaghetti Aglio Olio E Peperoncino
- Pasta Alla Vodka with Pesto
- Chicken Parmesan
- Lasagna with Mini Meatballs
- Italian Stuffed Peppers
- Italian Meatball Subs
- Baked Zucchini Parmigiani
- Homemade Pizza Dough
- Minestrone Soup
- Spaghetti & Meatballs
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Roasted Pepper Salad
Equipment
- 1 baking tray
Ingredients
- 2 tbsp olive oil, extra virgin
- 5-6 bell peppers, preferably red
- 2 roma tomatoes, roughly chopped
- 1/2 tub mini bocconcini cheese (100 grams)
- 2 garlic cloves, minced
- 2 tbsp fresh basil, roughly chopped
- 1 tbsp fresh oregano, roughly chopped
- 1 warm baguette, for serving
Instructions
- Preheat your oven to 450 °F and line a large baking sheet with foil.
- Begin by washing yours peppers, pat to dry, and remove the stem and seeds.
- Add the peppers face down on the baking tray and roast for 30-45 minutes, or until blackened.
- Once finished, add the peppers to a large bowl, cover with foil, and let steam for 15-20 minutes. This will help loosen the skin to peel easily.
- Peel the skin from the peppers, and discard.
- Slice the roasted peppers thin, and add to a medium sized serving bowl.Sammy's notes + tips: You will notice the peppers release their oil as they sit. This adds tons of flavour so keep some, but if it appears to be too oily, discard some, keeping in mind you will finish the dish with olive oil.
- Add the tomatoes, bocconcini, garlic, basil, oregano, olive oil, and salt to taste.
- Toss to combine.
- Serve with warm bread.
Nutrition information is automatically calculated, so should only be used as an approximation.
Any sub for the cheese? I don’t even know what kind of cheese that is, lol
Hi! You can use feta, mozzarella, or leave out the cheese all together.
Where does the garlic come into this recipe ?
Hi Bonnie – it’s when you add the bocconcini to the salad! Thanks for this, I have just updated the recipe.