Roasted Bell Pepper Salad Recipe

5 from 1 vote

Roasted Bell Pepper Salad Recipe

This roasted bell pepper salad has Kalamata olives, cucumbers and red onions. The toasted bread gives it crunch and is inspired by a classic panzanella.

Prep Time15

Cook Time25

Total Time40

Course: Salad

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

For roasted peppers
4 large bell peppers red, yellow and orange
For toasted bread
3 cups torn crusty bread
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
For vinaigrette
1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon honey
1/2 teaspoon oregano
1 pinch red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
1/4 cup olive oil
For salad
1 cup pitted Kalamata olives
1 cup diced cucumbers
1/2 small red onion thinly sliced
1/4 cup shaved Parmesan
Torn basil leaves for serving

Instructions

Preheat the broiler on high with the oven rack right underneath it.
Place the peppers on a foil-lined sheet pan and broil until charred all over, turning the peppers every 2-3 minutes. It will take 10-12 minutes.
Transfer the peppers to a bowl and cover it. Let the peppers sit for 15 minutes before rubbing off their skins, removing the seeds and cutting them into 1-inch wide strips.
Turn off the broiler and preheat the oven to 400 degrees F.
On a sheet pan, toss the bread with 1 tablespoon olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the bread into a single layer and toast it in the oven until golden brown, about 12-15 minutes.
For the vinaigrette, whisk together garlic, mustard, honey, oregano, red pepper flakes, 1/2 teaspoon salt, 1/4 teaspoon black pepper, red wine vinegar and 1/4 cup olive oil in a small bowl.
To assemble the salad, combine the peppers, olives, cucumbers and onions in a large bowl. Drizzle in the vinaigrette, stirring to combine.
Fold in the toasted bread, shaved Parmesan and basil leaves.

Video

Notes

If you plan to save leftovers, do not stir all the toasted bread into the salad. Instead keep the bread stored separately at room temperature, so it stays crispy. Only add them when you are planning to eat the salad.

You can store the salad in the refrigerator in an airtight container up to 3 days. If there is toasted bread in it, try to spoon it out. You can re-toast it in a 350-degree F oven, but this won’t work if the toasted bread has been in the fridge with the rest of the salad because at that point they will be too soggy to revive.

The peppers can be roasted up to 2 days in advance, and the bread can be toasted up to 5 days ahead of time.

You can substitute a 1/4 cup crumbled feta for the parmesan cheese.

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