Roasted Red Pepper Salad
Servings: 4
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Roasted Red Pepper Salad

Courses:
Servings: 4

Ingredients

For the Salad

For the Dressing

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Place the whole red bell peppers on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until the skins are blistered and charred, turning occasionally.
  3. Remove the roasted peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes. This will make it easier to peel off the skins.
  4. After steaming, carefully peel off the skins of the roasted peppers. Remove the stems and seeds, then slice the peppers into thin strips.
  5. In a large mixing bowl, combine the sliced roasted red peppers, thinly sliced red onion, diced cucumber, halved Kalamata olives, chopped parsley, and chopped mint. Season with salt and black pepper to taste.
  6. In a small bowl, whisk together the extra virgin olive oil, Volcano Burst lemon juice, minced garlic, honey (if using), salt, and black pepper to make the dressing.
  7. Pour the dressing over the salad ingredients in the large bowl and toss gently to coat everything evenly.
  8. Taste and adjust seasoning if necessary.
  9. Transfer the salad to a serving dish and garnish with additional chopped herbs if desired.
  10. Serve the roasted red pepper salad as a side dish or as a light and refreshing appetizer.

Note

This recipe provides a specific amount of Volcano Burst lemon juice to give the salad a bright and tangy flavor. Adjust the Volcano Burst lemon juice according to your taste preferences. Enjoy!