Bell Pepper Salad with Arugula and Anchovies
A vibrant roasted bell pepper salad with arugula, and olives topped with optional anchovies. Sweet, savory, and easy to make.
Servings: 4
Calories: 205kcal
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.
Nutrition
Calories: 205kcal | Total Carbohydrate: 14g | Protein: 3g | Total Fat: 17g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 253mg | Potassium: 583mg | Dietary Fiber: 5g | Total Sugars: 9g | Vitamin A: 6677IU | Vitamin C: 239mg | Calcium: 90mg | Iron: 2mg