Roasted Pepper Salad

Yesterday, I shared my method for roasting bell peppers. Today, I wanted to share a super simple way to prepare and serve them. My husband’s niece Sharone gave me this Sephardic Mediterranean salad recipe. I make it regularly because my husband loves it so much. It’s best served on a piece of crusty bread, or as a side dish for grilled chicken or fish.

Keep in mind that while it may seem like a lot of bell peppers, they will shrink when roasting. If you have the oven space, you can easily double this recipe for a larger quantity. During grilling season, you can also roast bell peppers on the grill… this method creates a wonderful smoky flavor!

Roasted Pepper Salad


  • 6 bell peppers in a variety of colors- red, green, orange, yellow, etc.
  • 2 cloves garlic, minced
  • 1 tbsp extra virgin olive oil
  • 1/2 tsp salt, or more to taste
Prep Time: 45 Minutes
Total Time: 2 Hours
Servings: 6
Kosher Key: Pareve, Kosher for Passover
  • Roast the bell peppers, then seed and skin them. Cut pepper flesh into long thin strips. Place pepper strips in a medium salad bowl. To learn how to roast bell peppers, click here.
  • Pour minced garlic, olive oil, and salt over the roasted peppers. Stir salad until thoroughly blended.
  • Cover the salad bowl and let the peppers marinate for 2 hours. Serve at room temperature.

Comments (13)Post a Comment

  1. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    Hi Tory,
    This is one of the many recipes I have tried from your blog and its simply delicious (and easy). Thank you for giving this novice (“nice little Jewish girl”) cook new recipes to try!

  2. I wanted to make the cooked tomato dip and found your site…. not only is it full of info but the photos and instructions are a pleasure… like art!!!! thanks so much… clara koss

  3. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    This has been one of my favorite recipes! I am Moroccan and I have a different twist to this recipe.
    After broiled/baked and then Once I peel off the skin, I slice the skinless pepper in pieces and put them on baking sheet with parchment paper and I bake them AGAIN for 20 min at 250-275.
    I may spray olive oil on them. What this does is caramelizes them. They become so sweet.
    I then add my olive oil and crushed garlic and a little bit of salt.
    The sweet and salt and garlic is an amazing combination!

  4. can this be made a day in advance and kept in the fridge? it would be helpful if on some of your recipes you can mention what part can be done ahead of time..especially as winter approaches and Shabbat comes in early. Anything I can make on Thursday evenings makes it much easier.

    1. Hi Maya, yes, this salad can be made in advance and kept in the fridge. It will actually taste even better the second day, after the flavors have had a chance to marinate.

  5. I am so happy with your directions ! Have never seen such awesome detail in “how to”, especially for a novice like me who is trying many new foods and methods for the first time ! Thank-you !!

  6. Excellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 starsExcellent - 5 stars
    I found this recipe searching the internet for recipes for roasted peppers, as I had just brought home fresh peppers. It was amazing!!! My husband loved it too and suggested that I make it again and put it over hamburgers. This recipe will definitely be made many, many times.

  7. Very good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 starsVery good - 4 stars
    Really lovely sweet peppers, I did notice some of my peppers flesh were a little on the thin side. The red for instance very thin, but the orange & yellow were a lot thicker. Would be interested to know the best variety to choose for roasting. I think a more substantial pepper would give a better result. The taste was good though. If you go the bother to doing this I think you want a good result. Tasty & sunny!

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