Roasted Pepper Salad
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This roasted pepper salad is very easy to put together especially if you already have roasted peppers on hand. It’s flavorful and healthy and a great addition to many dishes!
My mother (who is a Moroccan living in Israel) loves making what we call cooked salads. In other words, the main ingredients or most of the ingredients are cooked in a way. One example is an eggplant salad, and another is this classic roasted pepper salad that I remember on every lunch and/or dinner table.
It’s a healthy salad. It’s delicious, and the best thing about it is that you can keep it in the fridge for days which means there is always a salad to add to any meal even if the week is a super busy week.
Roasted Pepper Salad Recipe…
Another reason I love this salad is that you can make it a bit different every time you make it. You can use spicy roasted peppers or you can make it mild by using only bell peppers. You can use poblanos or you can mix a few kinds. It makes it interesting!
How to Roast Peppers…
I’m not going to go into details on how to roast peppers in this post, however, I have two tutorials on the blog to help you with that. You can roast any kind of peppers the same way as I roast them in these two posts…
Ingredients…
- Roasted Peppers – this time we used both spicy green peppers (my mother couldn’t remember the variety) and roasted bell peppers. Feel free to use any kind of roasted peppers that you’d like and remember that you can easily mix a few kinds.
- Lemon
- Parsley
- Garlic
- Black pepper
- Cumin
- Olive oil
- Salt
Kitchen Tools…
How to Make Roasted Pepper Salad…
Step one – add peppers and garlic. Start by slicing or dicing the roasted peppers. The way that you cut them doesn’t matter, whatever you prefer is fine (in fact, my mother decided not to slice or dice the green peppers at all. She just left them whole this time). Add the peppers to the bowl, peel the garlic cloves, slice or dice, and add to the bowl.
Step two – add lemon and parsley. Slice the lemon into 1/4-inch thick slices and remove the seeds. Dice the slices, rind and all, and add to the bowl. Remove the leaves from 4-5 stems of parsley, wash them well, chop, and add to the bowl.
Step three – season the salad. Lastly, season with black pepper, cumin, olive oil, and salt to taste. Give the salad a good mix and it’s ready for serving!
How to Serve Roasted Pepper Salad…
- In a sandwich – these seasoned roasted peppers are a great addition to a burger, or pulled meat sandwich, or a meat wrap. It can also be a great addition to a vegetarian sandwich, maybe with goat cheese (or try this hard goat cheese), or feta cheese…
- As a side dish – my mother has this salad on the table at pretty much any meal, vegetarian or not. It goes great as a side to many dishes.
- On crackers – this is a great salad to take with you to a picnic! Pack crackers and cheddar cheese and you are all set.
How to Store this Salad…
This salad is easily stored in the fridge for as long as a week. Transfer it to a fridge-safe container and place in the fridge. All you have to do before serving it is give it a good mix and transfer it to a serving bowl.
Kitchen Notes…
- Make it spicy or not – you can use spicy peppers or bell peppers. You can use a combination as we did here or you can use bell peppers but add cayenne pepper in the seasonings to make it spicy.
- Make it ahead – this is a great salad to make ahead for a party or just so there is a salad in the fridge for the busy week ahead. Store it in a fridge-safe container. Give it a good toss before serving.
- Freeze the peppers – if you grow a ton of peppers or if you happen to come across some sort of pepper deal at the market, know that you can roast a whole bunch of peppers, place them in a zip lock bag, and store them in the freezer. This way, you always have roasted peppers in the freezer for this roasted pepper salad.
If you are planning ahead to make this salad, freeze the roasted peppers in salad portions or individually so it’s easy to thaw them.
This one is truly a classic at my mother’s house. She has it in the fridge all the time, and you’ll often see her adding a pepper or two into a lunch meat sandwich at lunchtime. It’s a healthy and flavorful salad, I hope that you’ll like it!
More Vegetarian Recipes…
- Israeli Red Cabbage Salad
- Israeli Eggplant Salad
- Roasted Garlic Scapes
- Cooked Fennel with Garlic and Lemon
- Lentil Patties Recipe
- Mediterranean Zucchini Casserole
Roasted Pepper Salad
Easy, healthy, and delicious roasted pepper salad with garlic and fresh lemon.
Ingredients
- 10 spicy roasted peppers
- 2 roasted bell peppers (feel free to use one kind of roasted pepper or mix a variety. More on this in the notes below)
- 1 large lemon
- 4-5 sprigs of parsley
- 3 garlic cloves
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1 tablespoon olive oil
- Salt to taste
Instructions
- Start by slicing or dicing the roasted peppers. The way that you cut them doesn’t matter, whatever you prefer is fine (in fact, my mother decided not to slice or dice the green peppers at all when we made this salad. She just left them whole). Add the peppers to the bowl.
- Peel the garlic cloves, slice or dice, and add to the bowl.
- Slice the lemon into 1/4-inch thick slices and remove the seeds for 2 slices (this is all we are going to use, we don't need the whole lemon). Dice the slices, rind and all, and add to the bowl.
- Remove the leaves from 4-5 sprigs of parsley, wash them well, chop, and add to the bowl.
- Lastly, season with black pepper, cumin, olive oil, and salt to taste. Give the salad a good mix, taste, correct seasonings, and the salad is ready for serving!
Notes
Kitchen Notes...
- Make it spicy or not – you can use spicy peppers or bell peppers. You can use a combination as we did here or you can use bell peppers but add cayenne pepper in the seasonings to make it spicy. You can use poblano peppers or any other kind of pepper or a combination of peppers.
- Make it ahead – this is a great salad to make ahead for a party or just so there is a salad in the fridge for the busy week ahead. Store it in a fridge-safe container for up to a week. Give it a good toss before serving.
- Freeze the peppers – if you grow a ton of peppers or if you happen to come across some sort of pepper deal at the market, know that you can roast a whole bunch of peppers, place them in a ziplock bag, and store them in the freezer. This way, you always have roasted peppers in the freezer for this roasted pepper salad.
If you are planning ahead to make this salad, freeze the roasted peppers in salad portions or individually so it’s easy to thaw them.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 104mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 2g
Hi! I’m Lady Lee. I help homesteaders simplify their homesteading journey while still producing a ton of food! I am a single mother of four, I was born in Israel and raised in an agricultural commune called a Kibbutz. Now I homestead in central NC.
