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Roasted Red & Yellow Pepper Salad

Scott Phillips

Servings: six.

This is the time to pull out your best extra-virgin olive oil. The peppers can be roasted, peeled, and seeded several days before you make the salad.


  • 2 red bell peppers
  • 2 yellow bell peppers
  • 2 tsp. red-wine vinegar
  • 3 Tbs. extra-virgin olive oil; more as needed
  • 1 Tbs. capers, rinsed and coarsely chopped
  • Kosher salt and freshly ground black pepper
  • 2 to 3 Tbs. roughly chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 90
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 290
  • Carbohydrates (g): 6
  • Fiber (g): 2
  • Protein (g): 1


  • Roast the peppers on a hot grill, over a gas burner (hold with tongs), or on a baking sheet under the broiler, turning frequently, until blistered and charred all over. Put the hot peppers in a glass or metal bowl, cover tightly with plastic wrap, and let steam until cool enough to handle, 15 to 20 min. Slip the skins off the peppers with your hands. To remove any charred specks, hold a peeled pepper over the sink with one hand, run the faucet and wet your other hand and use it to wipe the sides of the pepper, frequently cleaning your hand. (This avoids the flavor-flushing step of running the water directly over the pepper.)
  • When all the peppers are cleaned, set them on a cutting board and cut each in half. Remove the seeds and stems and flatten the pepper. Cut the flesh into strips about 2 inches wide.
  • To serve, arrange the pepper strips on a serving platter; if you’ve refrigerated them, take them out an hour before serving. In a small bowl, whisk the vinegar with 3 Tbs. of the oil, and the capers; season with salt and pepper. Pour the dressing over the peppers and scatter on the parsley. Serve immediately or let sit for an hour or two.

Make Ahead Tips

The roasted, peeled pepper strips can be piled into a bowl, drizzled with a bit of olive oil, and refrigerated for a few days.


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