This roasted bell pepper salad is one of my favorites! It’s so easy and you only need a handful of ingredients. It’s a great summer salad, and even though you have to turn on the oven for this one, it’s just for a quick broiling session. Roasting brings out the sweetness of the bell peppers and they collapse into this juicy, soft flesh. The cucumber adds a nice texture, and all the elements combined yield a lovely refreshing salad.
Roasted Bell Pepper Salad
2 red bell peppers
1/2 medium cucumber
1/2 medium red onion
2 tbsp olive oil
1 tbsp capers, drained
1 tbsp balsamic vinegar
2 tbsp chopped basil
Preheat the broiler. Line a baking sheet with aluminum foil, for easier cleanup later. Place the whole bell pepper in the baking sheet. Place on top rack and broil, turning occasionally, for 8 to 10, until skin is blisters.
Remove the peppers and place in a medium bowl. Cover tightly with plastic wrap and let steam for 15 minutes.
Peel and halve the cucumbers lengthwise, then cut into slices. Finely slice the onion and chop the capers.
Peel the peppers, removing the steam, seeds and charred skin. Cut the flesh into thin strips.
Make the dressing: in a small bowl, whisk together the olive oil, vinegar, capers, salt and pepper.
Add bell peppers, cucumber, and red onion to a serving bowl. Drizzle dressing over salad and toss to combine.
Top with fresh basil and serve.