June 28, 2021

Oven Roasted Pepper Salad Recipe

This Oven Roasted Pepper Salad recipe is so easy. It takes about 20 minutes to make it and few hours to marinate. It’s the perfect make-ahead salad that can be made the day before and refrigerated until ready to serve.

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We love make-ahead salad recipes around here like Cabbage Pepper Salad or Cabbage Cucumber Salad and this roasted pepper salad does not disappoint!

Easy Roasted Pepper Salad Recipe

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Roasted bell peppers salad is pretty to serve as a side dish and delicious to eat. It’s the perfect make-ahead dish for a summer get-together or even a major holiday.

Next time you’re asked to bring a salad to a party, try this roasted pepper salad with a hint of sautéed onions and paprika. The salad looks pretty on a platter and goes amazing served along with Pork MeatballsChicken Drumsticks or Slow Cooker Ribs.

Roasted Pepper Salad Recipe:

  • Flavor: Roasted pepper salad has a lightly sweet, yet slightly sour and refreshing flavor if served cold out of refrigerator. The onions and carrots get even sweeter once onions are sautéed and carrots are roasted along with peppers. Combination of sweet and sour make this salad hard to resist.
  • Texture: Both peppers and carrots lose all their crunch while roasted and develop a wonderfully soft and juicy texture.
  • Ease and Time: This pepper salad takes about 20 minutes to make and then it’s placed into refrigerator to marinate and absorb all the flavors for about 4-5 hours. It’s just great to prepare the day before any big event or for the next day dinner.

Oven roasted pepper salad recipe.

Bell Peppers Benefits:

  • Bell peppers are rich in vitamins and antioxidants.
  • They contain small amounts of fiber. Red bell peppers are a decent source of iron.
  • Bell peppers are considered a healthy food with low calories and are excellent addition to a healthy diet.

Healthy roasted bell pepper salad on a blue salad plate.

Ingredients for Oven Roasted Pepper Salad:

  • You can buy bell peppers at any grocery store. Costco sells 6 in a bag, with couple peppers in each color and they are always fresh and huge.
  • Rinse and dry the peppers thoroughly as you won’t be peeling these for the salad.
  • Use small purple onions or one larger.
  • Use a good bunch of fresh dill. I always say: the more dill in salad, the better!

Ingredients for roasted pepper salad recipe.

How to Make Oven Roasted Pepper Salad:

1. Wash bell peppers and peel carrots. Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside. You may use aluminum foil if you prefer.

2. Remove the tops and seeds from bell peppers. Then cut peppers in half lengthwise and into thin strips (about 16-20 strips from each pepper). Transfer peppers to a prepared baking sheet. Cut large carrots into matchsticks to equal the approximate size to peppers and add to baking sheet. Sprinkle kosher salt and pepper to taste over vegetables and toss the vegetables to cover in salt and pepper. Spread peppers and carrots throughout the baking sheet. Bake for 15 minutes.

How to cut bell pepper for salad.

3. Meanwhile, preheat a skillet with extra virgin olive oil over medium heat. Peel, cut in half and thinly slice 2 small purple onions. Add to skillet and saute until onions are transparent and light golden. Remove from heat and sprinkle 1/2 teaspoon sweet paprika over onions; stir to combine.

How to sautés onions for pepper salad.

4. Once peppers are baked, transfer them into a large bowl. Add the sautéed onions. Chop a good bunch of fresh dill and add to the bowl. Drizzle 2 tablespoons of distilled white vinegar over the salad. Toss the salad to stir, cool to room temperature and refrigerate for 4-5 hours or overnight to marinate. Stir once again and add more salt to taste if necessary before serving.

How to cut bell pepper for salad.

Make-Ahead:

This pepper salad is considered a make ahead dish because it needs time to marinate for few hours to achieve its best flavor. It refrigerates well if you’re lucky enough to have leftover and it will still be delicious the next day. Be sure to cover tightly and refrigerate.

Common Questions

Which bell pepper is best for salad?

It’s best to use large bell peppers for this salad. You can use only red peppers if you like, but we prefer 3 colors for more flavor and vibrant display.

Can I substitute distilled white vinegar for balsamic vinegar?

Absolutely! Just keep in mind that different vinegars will change the flavor of the salad slightly. You might consider adjusting the amount of vinegar to taste before marinating.

Can I use smoked paprika instead?

Using different type of paprika will slightly change the flavor of the salad, but you can definitely use smoked paprika for a smoky flavor.

Which oil is best for sautéing onions?

Our favorite for this salad is extra virgin olive oil. Other good options include: grape-seed oil, canola oil, avocado oil or peanut oil.

Bell pepper salad.

More Vibrant Crowd-Pleasing Salad Recipes:

Oven Roasted Pepper Salad is incredibly tasty and so Easy!! One of our favorite make ahead bell pepper recipes! Everyone who tries this marinated roasted sweet pepper recipe, loves it and it always gets rave reviews everywhere it goes. | olgainthekitchen.com

Oven Roasted Pepper Salad

5 from 9 votes
Servings: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating: 4 hours
Total Time: 20 minutes

This Oven Roasted Pepper Salad recipe is so easy. It takes about 20 minutes to make it and few hours to marinate. It's the perfect make-ahead salad that can be made the day before and refrigerated until ready to serve. 

Ingredients

Instructions

  1. Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside. Wash bell peppers and peel carrots.

  2. Remove the tops and seeds from 1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper. Then cut peppers in half lengthwise and into thin strips (about 16-20 strips from each pepper). Transfer peppers to prepared baking sheet.

  3. Cut 2 large carrots into matchsticks to equal the approximate size to peppers and add to baking sheet. Sprinkle 1 tsp salt and 1/4 tsp ground black pepper over vegetables and toss the vegetables to cover in salt and pepper. Spread peppers and carrots throughout the baking sheet. Bake for 15 minutes.

  4. Meanwhile, preheat a skillet with 3 Tbsp of extra virgin olive oil over medium heat. Peel, cut in half and thinly slice 2 small purple onions. Add to skillet and saute until onions are transparent and light golden. Remove from heat and sprinkle 1/2 tsp sweet paprika over onions; stir to combine.

  5. Once peppers are baked, transfer them into a large bowl. Add the sautéed onions. Chop a good bunch of fresh dill and add to the bowl. Drizzle 2 Tbsp of distilled white vinegar over the salad. Toss the salad to stir, cool to room temperature and refrigerate for 4-5 hours or overnight to marinate. Stir once again and add more salt to taste if necessary before serving. (usually no extra needed.)

Recipe Notes

  • Peppers: The best peppers for this recipe are large bell peppers, red, orange or yellow.
  • Herbs: Fresh herbs give lots of flavor to salad, but dried herbs would work wonderfully too. 1/4 cup fresh dill or 2-4 teaspoons dried dill (best if dried dill seasoned to taste).

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Comments

  • Janet

    This is my new favorite summer salad! I have a feeling it’s going to be a favorite all year long because my whole family loved it over the weekend. Thank you for sharing!

    • Olga in the Kitchen

      That’s so awesome, Janet! I’m so happy to hear you and your family enjoyed this recipe!

  • Cheryl

    This is my go to for Great Pepper Salad Recipe. Thank you so Much Olga!!

    • Olga in the Kitchen

      Great to hear that, Cheryl! Thanks for your good review and feedback.

  • Deborah

    What a simple and yummy recipe. The dill is an absolute must! We made it for dinner last night and loved it.

    • Olga in the Kitchen

      Thank you, Deborah! I’m so happy to hear you enjoyed this recipe!

  • Marissa Mayduk

    This salad was loved at out Christmas family dinner! I made it the day before, it marinated and turned out so good. It’s simple, yet so flavorful. Everyone loved it and will be making it again!

    • Olga in the Kitchen

      Thank you for the wonderful review, Marissa! I’m so happy to hear you and your family enjoyed this recipe! 🙂

  • Kasia

    This salad is amazing! I first made it to take to friends’ to accompany home made pizza. Needless to say, a well-known ‘salad dodger’ devoured most of it! Now I frequently make it to serve with just some grilled/oven roasted meat and sprinkle it with feta cheese for a light supper. Thank you!

    • Olga in the Kitchen

      Thank you for sharing that with us! Sounds like you found a new favorite 🙂

  • Florence

    Made this salad last night and enjoying for breakfast this morning. It turned out amazing. I love how all the flavors just kind of blend in. Thanks Olga!

    • Olga in the Kitchen

      Salad for breakfast is my way! I’m so happy you enjoyed the recipe 🙂

  • Olya

    I’m a huge pepper lover and this salad became my favorite. I keep making it over and over again for lunch and dinner. Always so delicious. Thank you Olga!

    • Olga in the Kitchen

      Yes, as long as it’s not the smoked one or it will change the flavor.

  • Jillian

    Hi Olga! I made this salad for our Easter dinner and turned out so delicious. My family love pepper salads and it was the first to be gone from the table. Thank you for such an amazing recipe!!

    • Olga in the Kitchen

      Thanks Jillian, I’m glad your family liked it so much. We also had it at our Easter 🙂

  • Valeria

    I did a test run today so i can make it again for Easter and it turned out so delicious! This recipe is definitely a keeper. Why didn’t I think of it before!!😋

    • Olga in the Kitchen

      Thanks Valeria 🙂 This salad will be a crowd-pleaser at your Easter dinner! 🙂

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