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If I had to pick a favorite vegetable, bell peppers would be near the top of the list. Their natural sweetness, especially when roasted, brings so much flavor with so little effort. This roasted bell pepper salad is inspired by a New York Times recipe that used raw peppers and anchovy dressing. I’ve made a few changes: roasting the peppers for deeper flavor, simplifying the dressing, and keeping the anchovies optional. It’s sunshine on a plate—perfect for summer, but I’ll eat it year-round.
Nutrition Spotlight
Bell peppers are a powerhouse of vitamin C—especially the red ones. Just one red bell pepper can provide over 150% of your daily vitamin C needs. They’re also an excellent source of vitamin A, which supports vision and immune health, and offer fiber and antioxidants too. Roasting them enhances both their flavor and digestibility.
Why You’ll Love This Recipe
- Naturally sweet roasted bell peppers
- A simple vinaigrette that soaks up flavor from warm veggies
- Optional anchovies for savory depth
- Easy to prep ahead and holds up well in the fridge
- Beautiful presentation with minimal effort
Ingredients
Simple ingredients, big flavor—here’s what goes into this vibrant bell pepper salad.
- Multicolored bell peppers (red, orange, yellow): Roasted until tender and sweet. Avoid green if possible—they’re just immature bell peppers and slightly bitter.
- Extra virgin olive oil: Used both for roasting and in the dressing.
- Garlic: Finely minced for the vinaigrette.
- Red wine vinegar: Adds tang to balance the sweetness of the peppers.
- Capers: For a salty and briny little bite.
- Mixed olives: A combo of green and black adds color and complexity.
- Dried oregano: Brings a Mediterranean flavor.
- Cherry tomatoes: Juicy pops of brightness.
- Arugula or other greens: Peppery and fresh, a base for the salad.
- Anchovies: Optional, but if you love them, they take it to another level.
Step-by-Step Instructions
This bell pepper salad comes together easily with a few simple steps—roast the peppers, whisk the dressing, toss, and assemble.
- Prep peppers: Slice into thin strips and toss with olive oil.
- Roast: Spread on parchment-lined sheets and bake until tender.
- Make dressing: Mix garlic, olives, vinegar, oil, oregano, salt, and pepper.
- Toss while warm: Add roasted peppers to the dressing and mix well.
- Finish salad: Let the mix cool, then add tomatoes.
- Plate: Toss arugula with a little oil, layer with pepper mix, and top with anchovy.
Advance Prep & Storage
- You can roast the peppers and mix them with the dressing a few hours ahead. Let cool completely before adding tomatoes.
- The assembled pepper mix (without greens) will keep well for up to 3 days in the fridge.
- Store arugula separately and toss just before serving to keep it fresh.
Serving Suggestions
- Serve as a light lunch or a colorful starter.
- To make it a full meal, add chickpeas, farro, or a grilled chicken breast or salmon fillet.
FAQ
Can I use raw bell peppers instead of roasted?
You can, but roasting adds sweetness and depth. If you’re short on time, raw will work, just expect a crunchier texture.
Do I have to include anchovies?
Nope. They’re optional. Leaving them on top makes it easy to skip or add based on taste.
Can I prep this ahead?
Yes! Just keep the greens separate until serving. The pepper mixture holds up well and tastes even better the next day.
Is this recipe good for meal prep?
Absolutely. Prep the roasted peppers and vinaigrette ahead. Add greens and anchovies right before serving for best texture.
Can I substitute arugula with other greens?
Yes. Try baby spinach, mixed greens, or even chopped romaine for a milder base.
Other Recipes to Try
Roasted Broccoli and Bell Pepper
Italian Sausage, Peppers and Onions Sandwich
Bell Pepper Salad with Arugula and Anchovies
Ingredients
- 6 Multicolored bell peppers (red, orange, yellow – preferably not green)
- 4 tbsp Extra virgin olive oil divided
- 2 cloves Garlic minced fine
- 2 tbsp Red wine vinegar
- 1 tbsp Capers drained
- 1 tsp Dried oregano
- 1/3 cup Mixed olives (combo of green and black) halved or sliced
- 1-1/2 cups Cherry tomatoes halved
- pinch Salt & Pepper to taste
- 8 cups Arugula or other peppery greens
- 4 ea Anchovies optional
Instructions
- Preheat the oven to 425°F and line two baking sheets with parchment paper.
- Slice the bell peppers into thin strips. Toss with 1 tablespoon of olive oil and spread evenly on the baking sheets.
- Roast the peppers for 20 minutes. No need to flip them during baking.
- While the peppers roast, combine garlic, olives, red wine vinegar, 3 tablespoons olive oil, oregano, salt, and pepper in a large mixing bowl.
- When the peppers are done, add them to the bowl while still warm. Toss well to coat and let cool slightly.
- Add the cherry tomatoes to the cooled pepper mixture.
- In a separate bowl, gently toss arugula with 1 teaspoon of olive oil using your hands to coat evenly.
- Arrange the greens on plates. Spoon the pepper mixture on top.
- Finish each plate with an anchovy (or two) on top, if using.
Notes
- Anchovies optional: Not everyone loves them, so keep them on the side or skip entirely.
- Peppers matter: Use red, yellow, or orange for sweetness. Skip green—they’re more bitter.
- Make it a meal: Add farro, chickpeas, or grilled chicken or salmon for a heartier dish.
- Storage: The pepper mixture keeps well for 2–3 days in the fridge. Store arugula separately.
Roasted bell peppers are already a favorite of mine, but topped with anchovies? Even better.
I never could have imagined a colorful collection of bell peppers could be its own side dish! Well, this was delicious…. And to me the anchovies were a bonus, although I also had the version without anchovies that was fantastic as well! Wonderful!