Roasted bell pepper salad

Makes 4 cups

At this time of year, farmer's markets boast a plentiful and inexpensive supply of bell peppers. The red and yellow ones can be quite costly in most supermarkets during the winter, so now is a good time to take the time to roast a generous quantity to freeze for use later. Here’s one of my favorite salads for enjoying them. You'll find how-to instructions for roasting peppers at the end of the recipe.


¼ cup extra-virgin olive oil
2 tablespoons cider vinegar
2 teaspoons chopped fresh oregano leaves
¾ teaspoon sugar
Dash of salt and freshly ground pepper, or to taste
1 red bell pepper, roasted, peeled, seeded, and cut into ½-inch dice
1 yellow bell pepper, roasted, peeled, seeded, and cut into ½-inch dice
1 green bell pepper, roasted, peeled, seeded, and cut into ½-inch dice
1 tomato, seeded and cut into ½-inch dice
1 canned chipotle pepper, seeded and minced
8 Boston lettuce leaves

Combine the oil, vinegar, oregano, sugar, salt, and pepper in a medium bowl. Stir until the sugar is dissolved. Set aside.

Add the bell peppers, tomato, and the chipotle pepper to the olive oil mixture. Stir until combined. Taste and adjust the seasoning. Refrigerate for up to 2 days.

Serve on the lettuce.

To roast bell peppers: Preheat the broiler. Line a baking sheet with aluminum foil. Remove the stems and cut the pepper in half lengthwise; discard the seeds, membranes, and stem. Place the pepper halves, skin sides up, on the baking sheet; flatten each with the palm of your hand. (Place as many pepper halves as you'd like on the baking sheet, arranging them in a single layer.) Lightly brush the skins with olive oil. Broil for about 10 minutes, or until the peppers are fork-tender and the skins are blackened, charred, and blistered. While they are still hot, transfer the peppers to a heavy-duty, zip-top plastic bag and seal; set aside until cool, about 10 to 15 minutes. (The steam will loosen the skins.) Remove the peppers from the bag; peel and discard the skins.

Or, roast bell peppers on a grill over a hot charcoal fire or over the flame of a gas stove.


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