Roasted-Pepper Salad
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant roasted pepper salad is a celebration of simple, Mediterranean flavours. By using tender, roasted peppers as the base, the dish achieves a natural sweetness that balances perfectly with the sharp tang of white balsamic vinegar and savoury capers. It is an excellent vegan option for those seeking a light yet flavourful addition to their recipe collection, offering a beautiful burst of colour to any dining table.
Perfect as a healthy side dish or a versatile topping for toasted sourdough, this salad benefits from a little patience. Allowing the ingredients to marinate for an hour ensures the fresh basil and seasoning permeate the peppers fully. Serve it alongside grilled vegetables or as part of a summer buffet for a refreshing, homemade touch.
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Ingredients for Roasted-Pepper Salad
900g mixed peppers, tender-roasted and cut lengthwise into 1/4-inch- wide strips
3 tablespoons white balsamic vinegar
1 teaspoon sugar
1/2 teaspoons salt
1/4 teaspoons black pepper
2 tablespoons capers in brine, rinsed and drained
2 tablespoons chopped fresh basil
How to make Roasted-Pepper Salad
Toss together all ingredients and let stand, covered, 1 hour for flavours to develop.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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