Best 10 Roasted Pepper And Olive Salad Recipes

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**Roasted Pepper and Olive Salad: A Vibrant and Flavorful Mediterranean Delight**

Embark on a culinary journey through the vibrant Mediterranean flavors with our roasted pepper and olive salad. This delectable dish, rooted in the traditional cuisines of Greece, Italy, and Spain, offers a symphony of textures and flavors that will tantalize your taste buds. Whether you're seeking a refreshing appetizer, a light lunch, or a healthy side dish, this salad delivers a delightful experience in every bite. Explore the variations within this recipe, including the classic Greek-inspired version with tangy feta cheese, the aromatic Italian rendition with sun-dried tomatoes and basil, and the savory Spanish take featuring smoky paprika and Manchego cheese. Prepare to be captivated by the delightful fusion of roasted peppers, succulent olives, fresh herbs, and zesty dressings in this versatile salad that promises to elevate your meals.

**Recipes:**

1. **Classic Greek Roasted Pepper and Olive Salad:** A timeless recipe that highlights the vibrant flavors of Greece. Savor the combination of roasted bell peppers, Kalamata olives, tangy feta cheese, fresh oregano, and a zesty lemon-olive oil dressing.

2. **Italian Sun-Dried Tomato and Basil Roasted Pepper Salad:** Experience the rustic charm of Italy in this tantalizing salad. Roasted bell peppers mingle with sun-dried tomatoes, aromatic basil, toasted pine nuts, and a balsamic vinegar dressing, creating a symphony of flavors that evoke the essence of the Mediterranean.

3. **Spanish Paprika and Manchego Roasted Pepper Salad:** Discover the bold and smoky flavors of Spain in this delectable salad. Roasted bell peppers, succulent olives, Manchego cheese, and a piquant paprika dressing come together to create a captivating dish that reflects the fiery spirit of Spanish cuisine.

4. **Vegan Roasted Pepper and Olive Salad:** Indulge in a flavorful and plant-based twist on the classic roasted pepper and olive salad. Roasted bell peppers, a variety of olives, crisp cucumbers, fresh herbs, and a tangy tahini-lemon dressing create a nourishing and satisfying salad that caters to vegan and plant-forward preferences.

Here are our top 10 tried and tested recipes!

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL



Roasted Pepper Salad with Feta, Pine Nuts & Basil image

Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.

Provided by Jennifer Segal, adapted from Linda Grimes

Categories     Salads

Time 25m

Yield 4

Number Of Ingredients 12

4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 small garlic clove, minced
3 tablespoons chopped fresh basil, divided
½ teaspoon dried oregano
1 teaspoon sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 tablespoons pine nuts
2 ounces (a scant ½ cup) crumbled Feta
⅓ cup pitted kalamata olives

Steps:

  • Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
  • Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
  • Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
  • Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg

BLISTERED BABY PEPPER SALAD



Blistered Baby Pepper Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
One 1-pound bag baby bell peppers, halved lengthwise and stems removed
1/2 teaspoon kosher salt
1/2 cup fresh Italian parsley leaves, chopped
1/4 cup pitted green olives, halved
1/4 cup pitted Kalamata olives, halved
1 tablespoon capers, drained and dried

Steps:

  • Heat a large skillet over high heat and add the oil, peppers and salt. Cook, stirring and tossing often, until the peppers begin to brown and soften, about 10 minutes. Pour the peppers into a large bowl and toss with the parsley, olives and capers. Serve as a side dish.

ROASTED PEPPER AND KALAMATA OLIVE SALAD (GREEK ISLAND OF CRETE)



Roasted Pepper and Kalamata Olive Salad (Greek Island of Crete) image

Provided by Koula Barydakis

Time 40m

Number Of Ingredients 8

4 red peppers
4 yellow peppers
1/4 cup fresh basil, chopped
2 cloves garlic, minced
20 Greek olives, pitted and finely chopped
1/2 cup extra virgin olive oil
2 tsp balsamic vinegar
Salt and pepper, to taste

Steps:

  • Preheat oven to 350 degrees.
  • Line a baking pan with aluminum foil. Place peppers in the pan and bake at 350 degrees for 30 minutes. Remove from oven and let cool. Use your fingers to remove any skin that comes off easily.
  • Slice peppers and place in a bowl. Add remaining ingredients. Mix well and serve.

Nutrition Facts : Calories 228 kcal, Carbohydrate 11 g, Protein 2 g, Fat 20 g, SaturatedFat 3 g, Sodium 213 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 17 g, ServingSize 1 serving

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS



Roasted pepper salad with capers & pine nuts image

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories     Side dish

Time 25m

Number Of Ingredients 7

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

Steps:

  • Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
  • Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

ROASTED PEPPER, TUNA & OLIVE SALAD



Roasted pepper, tuna & olive salad image

Supper from the storecupboard is easy when you have these key ingredients in stock

Provided by Good Food team

Categories     Buffet, Lunch, Main course

Time 45m

Number Of Ingredients 8

6 mixed peppers
400g pasta shapes
3 tbsp sherry vinegar
3 tbsp olive oil
3 tbsp capers , rinsed and chopped
2 x 185g cans tuna , drained and flaked (look for MSC-approved)
390g jar black olives , drained
handful rocket leaves

Steps:

  • Heat grill to High. Put the peppers on a baking tray and grill until blackened, turning often to evenly colour. Put into a bowl covered with cling film to cool.
  • Cook the pasta following pack instructions, then drain and cool under cold running water. Set aside. Make the dressing by whisking together the vinegar, oil and some salt and pepper. Stir in the capers, then fold half through the pasta and tip onto a platter.
  • Once the peppers are cool enough to handle, peel off the blackened skin. Remove the seeds, slice the flesh into strips and add to the pasta. Flake on the tuna and scatter the olives and rocket on top. Finish with the remaining dressing.

Nutrition Facts : Calories 417 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.53 milligram of sodium

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD



Mediterranean Style Roasted Red Pepper and Lentil Salad image

A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!

Provided by Pooja Mottl

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

1 ½ large red bell peppers, halved and seeded
1 tablespoon extra virgin olive oil
1 cup French green lentils
3 cups cold water
1 pinch sea salt
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, peeled and finely diced
½ cup finely chopped flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 small shallots, coarsely chopped
½ teaspoon sea salt
5 tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
1 ½ tablespoons balsamic vinegar
½ cup extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
  • Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
  • Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
  • Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g

ROASTED PEPPER MUSHROOM SALAD



Roasted Pepper Mushroom Salad image

This is a very pretty dish to serve at any get-together. I always make a double batch so everyone can have seconds.-Bonnie Hawkins, Elkhorn, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 large sweet red pepper
1 large green pepper
2 cups whole fresh mushrooms
1 small red onion, sliced
1/2 cup pitted ripe olives
1/3 cup Italian salad dressing
1 garlic clove, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon pepper
Lettuce leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 10 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin slices. In a large bowl, combine the peppers, mushrooms, onion and olives. , In a small bowl, combine the salad dressing, garlic, basil, salt, oregano and pepper. Pour over vegetables; toss to coat. Cover and refrigerate overnight. Serve on lettuce leaves.

Nutrition Facts : Calories 65 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED RED BELL PEPPER SALAD



Roasted Red Bell Pepper Salad image

Provided by Giada De Laurentiis

Categories     Pepper     Side     Roast     Easter     Low Fat     Vegetarian     Low Cal     Spring     Vegan     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

6 assorted bell peppers (red, orange, and yellow)
1/4 cup extra-virgin olive oil
1/4 cup chopped fresh Italian parsley
1/4 cup drained capers
2 garlic cloves, minced
2 teaspoons dried oregano
1/4 teaspoon crushed dried red pepper

Steps:

  • Char peppers over open flame or in broiler until blackened on all sides. Transfer to large bowl, cover with plastic wrap, and cool. Peel and seed peppers. Cut into 1/2-inch-wide strips.
  • Place peppers in medium bowl. Add all remaining ingredients and toss to coat. Cover and refrigerate overnight. (Can be made 2 days ahead. Keep refrigerated.) Return to room temperature before serving.

ROASTED PEPPERS WITH CAPERS, OLIVES AND ANCHOVY



Roasted Peppers With Capers, Olives and Anchovy image

A fresh sweet pepper roasted at home can be revelatory. The flames of an outdoor grill, stovetop burner or broiler add a touch of smokiness, while helping to remove a pepper's tough skin. To prevent the pepper from overcooking, do not place it in a closed container after roasting, as some suggest - just let it cool uncovered on a plate. The skin will still come off and the flesh won't be mushy. The combination of sweet pepper and salty anchovy is classic. Serve this carpaccio-style, using a whole pepper to cover the plate, or arrange in alternating rows.

Provided by David Tanis

Categories     snack, finger foods, vegetables, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 red bell or other large sweet peppers, such as Corno di Toro
Kosher salt and black pepper
Pinch of red-pepper flakes
1 small garlic clove, grated
Extra-virgin olive oil
12 anchovy fillets, rinsed and blotted
1 teaspoon capers
12 black olives
Basil leaves, for garnish

Steps:

  • Roast the peppers: Place each pepper directly on the flames of a stovetop burner or under the broiler as close to the flames as possible. (Alternatively, place the pepper on a hot charcoal or gas grill.) Turning frequently with tongs, allow the skin to blacken and blister all over; About 10 minutes should suffice. Remove from flames, and leave to rest on a plate until cool enough to handle. Ideally, you should cook all the peppers at once rather than one at a time.
  • Cut the roasted pepper in half lengthwise. Using a small knife, scrape away and discard seeds. Turn over and scrape away the blackened skin. Wipe with a paper towel, if necessary. Do not rinse - a little char is fine. Leave the pepper halves in one piece or cut into strips 3/4-inch wide. Place in a small bowl, toss with salt and pepper, red-pepper flakes, garlic and a little olive oil. Leave to marinate at least 10 minutes.
  • Lay pepper halves or strips flat on a plate and add 3 or 4 anchovy fillets per serving. Garnish with a few capers and olives. Sprinkle with a little more salt and olive oil, and scatter basil leaves over the top.

Tips:

  • Select the freshest bell peppers: Look for bell peppers that are firm, brightly colored, and free of blemishes. Avoid peppers that are wrinkled or have soft spots.
  • Roast the bell peppers properly: Roasting the bell peppers brings out their natural sweetness and flavor. To ensure even roasting, place the peppers on a baking sheet and drizzle them with olive oil. Roast them at a high temperature (400-450°F) for about 20-30 minutes, or until the skins are charred and blistered.
  • Remove the pepper skins easily: Once the peppers are roasted, transfer them to a bowl and cover them with plastic wrap. Let them steam for 10-15 minutes. This will make the skins easier to peel off.
  • Use a variety of olives: This recipe calls for Kalamata and green olives, but you can use any type of olives you like. Some other good options include Castelvetrano, Niçoise, and Picholine olives.
  • Add some fresh herbs: Fresh herbs, such as basil, oregano, or thyme, can brighten up the salad and add a pop of flavor. Chop the herbs finely before adding them to the salad.
  • Use good quality olive oil: The olive oil you use in this salad is important, as it will contribute to the overall flavor. Choose a good quality extra virgin olive oil that has a fruity flavor.

Conclusion:

This roasted pepper and olive salad is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and bold flavors, this salad is sure to be a hit at your next gathering.

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