RecipesSaladsSide Dishes

Roasted Pepper Salad with Balsamic Vinaigrette (Vegan + GF)

posted by Melissa Huggins March 30, 2017 15 Comments
Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.

Impress your taste buds with this Roasted Pepper Salad with Balsamic Vinaigrette. It’s a fresh, colorful dish, bursting with sweet & smoky flavors.

Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.

Have you ever tried Roasted Pepper?

If not, you really have to!

Better yet, you neeeed to try this Roasted Pepper Salad.

Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.

I absolutely love fresh bell peppers…

and I add them in salads often. Each color has a slightly different flavor and sweetness. The yellow pepper is my favorite of all, because of its fruity-like taste. I could seriously eat it like an apple. Is that weird?

However, when these colorful little gems are roasted, the flavors are taken to another level of deliciousness. They emerge out of the oven with a soft flesh, and a sweet, tangy and smoky flavor. They are far superior to jarred roasted peppers and well worth the effort.

Roasted Pepper is delicious on its own, marinated, lightly seasoned, or you can make a satisfying and mouth-watering meal with these Santa Fe Roasted Stuffed Peppers. They are really something to marvel over.

Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.

Roasting is easy!

It’s fairly simple to roast peppers. It takes some time, but I promise, it’ll be worth it! The hardest part is waiting for them to roast. Other than that, they’re really easy to prepare. I prefer to roast them whole and deseed them after, to keep them from drying out. Plus, I can fit more on the baking sheet this way.

I usually roast them under the broiler, because it’s quicker, and the peppers really get charred. The charring infuses them with a deep smoky flavor, and roasting them enhances the sweetness of the peppers. There are many ways to roast peppers to perfection. I found an informative guide with helpful tips and step-by-step photos here. It’s really helpful if you’ve never roasted them before.

Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.Here’s what you’ll need to do:

You won’t need anything fancy to get started, just some kitchen basics such as: aluminum foil, baking sheet, oven mitt, tongs, large bowl and of course, the yummy PEPPERS!

Look how easy it is:

~ Turn on your broiler

~ Place whole peppers on a lined baking sheet

Broil until the skins starts to blister and blacken

~ Rotate peppers every five minutes, until all sides are charred.

Place peppers on a cutting board and cover with a large bowl to steam them, about 15 minutes.

~ Remove the stems, seeds and charred skin.

Voila! It’s THAT easy!

Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.Let’s make things even better

Roasted peppers are delicious on their own, but adding some seasonings make them even more delectable. Now, if you want to take it to the max, add salty kalamata olives, balsamic vinegar, olive oil, fresh-cut basil, tangy tofu feta, buttery pine nuts, and spicy chile pepper flakes. Sounds like a lot, but I promise, it’s DELISH!

You can serve this as an appetizer or side dish, and pair it with a glass of wine or crusty bread. It’s real crowd-pleaser, and great to bring to a pot luck or picnic, too. It will disappear fast so make sure you get in there. Don’t be shy!

Alright, are you guys ready for this? Let’s get roastin’!

Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.I’d love to hear from you

If you make this Roasted Pepper Salad, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

 

Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.
Print
Roasted Pepper Salad
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 
Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.
Course: Side Dish
Recipe Type: Gluten-Free, Vegan
Servings: 6
Calories: 144 kcal
Author: Melissa | Vegan Huggs
Ingredients
  • 1/2 block extra firm tofu, pressed & crumbled into small bite-sized pieces (*see note)
  • 1 tablespoon fresh lemon juice
  • 6 large bell peppers, a combination of red, yellow, orange or green
  • 2 tablespoons olive oil, divided
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder, divided
  • 1 1/2 teaspoons dried oregano, divided
  • Salt and pepper
  • 1/4 - 1/2 teaspoon crushed red chile pepper (optional)
  • 1/4 cup fresh basil, chopped (more for garnish)
  • 1/3 cup kalamata olives, pitted
  • 1/4 cup pine nuts
Instructions
Tofu Feta:
  1. In a medium bowl, add 1 teaspoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, salt and pepper, to taste. Add pressed and crumbled tofu and gently toss to coat. Place uncovered in fridge to marinate.
Peppers:
  1. Position oven rack to the highest position and turn on the broiler. Line a baking sheet with foil. Place whole peppers on the sheet about 2 inches apart.
  2. Broil in the oven until skin starts to blister and blacken. Using tongs, rotate peppers a quarter turn until all sides are charred, about 5 minutes each side. The peppers should be slightly collapsed and soft. The whole process should take about 20 minutes.
  3. Remove from the oven and place peppers on a cutting board. Cover peppers with a large bowl or pot to steam them, about 15 minutes.
  4. While peppers are steaming, prepare the dressing. In a large bowl, add the remaining olive oil, balsamic vinegar, remaining dried oregano, red pepper flakes, salt and pepper. Whisk to combine.
  5. When peppers are cool enough to handle, slice them vertically, and spread them open to make a long strip. Remove the stem and seeds. Flip the pepper over and remove charred skin. It should peel off easily.
  6. Cut peppers into 3/4-inch strips and place them in the bowl of dressing. Add fresh-cut basil and toss to coat. Taste for seasoning and add more as needed.
  7. At this point, you can decide to serve the peppers right away and top with pine nuts, olives and tofu feta, OR you can let the peppers marinate in their dressing for an hour or more. Just cover and place in the fridge after tossing. Add the toppings when you are ready to serve. Enjoy!
Recipe Notes

*Pressing Tofu: place block of tofu on a paper towel lined plate, and wrap tofu in a few paper towels. Add another plate on top of tofu, and add a few cans of food on top, or a book. Let it drain for 15 minutes. You can also press it overnight in the fridge to make it even quicker. I like to buy vacuum packed tofu that's pre-pressed and ready to cook, but not every store carries this though. I don't recommend the silken tofu in the tetra pak for this recipe, because the texture is too smooth.

 

*If you don't have time to press the tofu, just wrap the tofu in paper towels and gently squeeze out as much water as you can. Don't press too hard. Getting out the water will enable the tofu to absorb the flavors of your seasonings better.

 

*This recipe only calls for half the block of tofu. Once opened tofu needs to be consumed in 3-4 days, so it doesn't spoil. If you'd like to make extra feta, just press the whole block, and double the seasoning for the crumbles. You can add it to salads, sandwiches, dips, dressings and more. Some stores carry tofu that has spilt packaging, so half the block will stay fresh. That's another option.

 

*Prep time doesn't include tofu pressing time.

 

Nutrition Facts
Roasted Pepper Salad
Amount Per Serving
Calories 144 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 19mg 1%
Potassium 359mg 10%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 6g
Protein 4g 8%
Vitamin A 75.6%
Vitamin C 185.6%
Calcium 2.2%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.


Impress your taste buds with this Roasted Pepper Salad. it's a fresh, colorful dish, bursting with sweet & smoky flavors.

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15 Comments

Rebecca @ Strength and Sunshine April 4, 2017 at 10:50 am

O that sounds so good! I LOVE roasted peppers! So much flavor!

Reply
Melissa Huggins April 22, 2017 at 8:17 pm

Thank you, Rebecca! Have a great weekend! 🙂

Reply
Kelly @ Trial and Eater April 4, 2017 at 12:23 pm

Such a colorful dish! I know peppers are the star of this recipe but the olives sold me!

Reply
Melissa Huggins April 22, 2017 at 8:18 pm

Hi Kelly, I’m a big olive fan too! They just had to go in 🙂

Reply
Linda from Veganosity April 4, 2017 at 5:05 pm

Yum, I love roasted peppers. This is such a beautiful salad.

Reply
Melissa Huggins April 22, 2017 at 8:19 pm

Thank you, Linda! I made this today again. My favorite spring/summer recipe 🙂

Reply
Uma April 5, 2017 at 6:58 am

Roasted pepper salad sounds very delicious:) flavorful and colorful!

Reply
Melissa Huggins April 22, 2017 at 8:20 pm

Thank you, Uma! It’s my favorite 🙂

Reply
Agness of Run Agness Run April 5, 2017 at 1:31 pm

This is quite a colorful salad, Melissa! Loved the recipe!

Reply
Manju | Cooking Curries April 6, 2017 at 12:02 am

Now thats a salad I can get behind! Looks delicious!

Reply
Melissa Huggins April 22, 2017 at 8:21 pm

Hi Manju, thank you for stopping by. Have a great weekend! 🙂

Reply
Hauke Fox April 11, 2017 at 6:54 am

Wow, this is indeed super easy to prep!! Love the colours too. It’s spring, I’m ready for salads! 😀

Reply
Melissa Huggins April 22, 2017 at 7:49 pm

I’m so ready for salad season too! Thank you for stopping by. 🙂

Reply
Cap'n Dave May 28, 2017 at 1:35 pm

I saw a package of baby bells at Trader Joe’s today and thought that this would make for wonderful roasting peppers…and like an idiot, I got distracted and didn’t get them. That may well have to change! I’m also thinking of roasting them with zucchini and yellow squash, maybe some criminis and purple onion, and making the salad with risotto…so many ways this could be made! And I never thought of de-seeding them afterward – good idea! Thanks for the inspiration!

Reply
Melissa Huggins May 28, 2017 at 9:28 pm

Hi there, I love baby bells! I haven’t seen them around, so I guess I’ll be making a trips to Trader Joe’s. I love your idea of roasting them along with squash, mushrooms and onions. That just has to be good! Thank you for the inspiration too! Have a great weekend! 🙂

Reply

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