Roasted Sweet Pepper Salad
Serves 630 mins prep20 mins cook
A delicious salad with roasted mini sweet peppers, cherry tomatoes, cucumbers, and a fresh herby vinaigrette. This salad is hearty, flavorful, and gets better with age, making it perfect for meal prep or gatherings.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Add the peppers and the onions to a sheet pan, add olive oil, salt, and pepper. Toss to combine. 3: Bake for 15-20 minutes, until slightly charred. 4: While the peppers are roasting, make the dressing. Add the red wine vinegar, olive oil, honey, dill, parsley, salt, and pepper to a small bowl or jar. Use a fork to mix together. Set aside. 5: Remove the peppers from the oven and allow to cool for about five minutes. Gently pull away the stems and discard. 6: Slice the peppers in half lengthwise. 7: To a large bowl, add the cucumber, tomatoes, beans, sliced peppers and onions, queso fresco, and capers. 8: Add the dressing and toss to combine.View original recipe