Roasted Red Pepper Salad

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Carrot and Roasted Red Pepper Salad with Yogurt

  • Zucchini and Carrot Salad With Yogurt

  • Rice Salad ( Pirinç Salatası)

  • Purslane Salad With Tomato and Cucumber

  • Turkish Spicy Ezme Salad

Red bell peppers are low in calories and are loaded with good nutrition. All bell peppers are excellent sources of vitamins A and C, potassium, folic acid, and fiber. Red bell peppers have almost 11 times more beta-carotene and 1.5 times more vitamin C than green bell peppers.

Roasted Red Pepper Salad is a delicious appetizer or salad that can be served with any roasted meats you like.

Roasted peppers, parsley, walnuts are beautifully combined in a salad.

Ultra-fresh and healthy, you’ll make this innovative bell pepper salad again and again. I added the lemon juice. Optional, you can add vinegar over your salad, if you prefer.


  • 4 medium red bell peppers
  • 3 tablespoon2 extra-virgin olive oil
  • 2-3 cloves garlic
  • 1 tablespoon lemon juice (vinegar is optional)
  • Salt to taste
  • 3 tablespoons walnuts, toasted
  • 3 tablespoons finely chopped fresh parsley leaves


Step 1

Preheat the grill to its highest setting. Prepare a plastic bag large enough to fit the peppers. Place the peppers on a roasting tray lined with foil. Place them as high as possible under the grill and roast for about 5 minutes on each side, turning with tongs, until the skin is charred and blistered all over.

Step 2

Remove them from the grill and put in the plastic bag to sweat, for 30 minutes. Take the peppers out of the bag onto a wooden board. Remove the core and seeds, and peel the skin off.

Step 3

In a small bowl, squeeze the garlic and add the oil, salt and lemon juice. Mix until well combined.

Step 4

Slice the roasted red peppers into small strips. Place in a bowl and then pour over the garlic, oil, and lemon mixture.

Step 5

Toss, and then add the walnuts and parsley. Toss again until well combined.

Step 6

Cover and refrigerate min 2-3 hours. Return to room temperature before serving.


Leave a Reply

Your email address will not be published. Required fields are marked *