Italian Roasted Pepper Salad Recipe

This post may contain affiliate links. Read our disclosure policy.

Italian style roasted pepper salad recipe made with smoky roasted sweet or bell peppers, marinated in a true Italian dressing of extra virgin olive oil and red wine vinegar. Really lovely on the antipasto platter with goat cheese, garnished with capers, toasted pine nuts and fresh basil.

Italian Roasted Pepper Salad in Italian Dressing

Italian Roasted Peppers Salad

One of my favorite things to make with sweet or bell peppers besides sauce is this Italian roasted pepper salad. Luckily i stumbled upon a great organic sale at the market so I stocked up on a few pounds of peppers.

Though you could make this with bell peppers, I really love the little colorful sweet peppers.

Once i roast them until charred on my cast iron plate, peel off the skins and marinade them as they are with the little green stems attached. Not only does it save time but I also think it really ads a lot of rustic charm to my pepper salad. There are barely any seeds to speak of if any at all. 

Roasted Sweet Pepper Salad

The Italian Dressing / Marinade

Not even close to what you get out of a bottle at the store you guys.

In reality, Italian dressing is a perfect balance between a good quality extra virgin olive oil and red wine vinegar.

The general rule of thumb is 3:1 but i promise you that is wrong. Why? Because no two olive oils or vinegars will ever be exactly he same. Depending on the acidity in each the final result will be different. 

Italian Roasted Peppers

So start with a 3:1 olive oil to red wine vinegar ratio, season to your taste with good sea salt and then adjust 11 times. Taste and add more red wine vinegar or olive oil to your liking.

That’s what I’ve been doing all my life, and i can tell you with certainty that the 3:1 formula simply doesn’t work. Cooking is not an exact science, you need to get involved, make every recipe for own.

Once you have peeled the charred peppers and are ready to assemble your salad, simply place all the peppers on a serving platter or bowl and drizzle all over with the marinade. If you like, you can also tear the side of each roasted pepper so that the marinade gets to cover more surface. 

At this point you can go ahead and refrigerate it for a couple of hours or overnight, but truth be told in our house the roasted peppers never really make it to the fridge.

We devour this salad right then and there, at the kitchen counter over crusty garlicky burrata bruschetta. Nothing beats the magic of rustic living!

Plus that roasted pepper texture and smoke permeating the kitchen reminds me of my childhood and the man in the photo, and life in that moment is just perfect, because time stands still ..

How To Make Italian Roasted Pepper Salad

Italian Roasted Pepper Salad Recipe

Roasted Pepper Salad

Italian Roasted Pepper Salad Recipe

Italian style roasted pepper salad recipe made with smoky roasted sweet or bell peppers, marinated in a true Italian dressing of extra virgin olive oil and red wine vinegar. 
Print Recipe
Prep Time:5 minutes
Cook Time:25 minutes
Total Time:30 minutes



  • Heat up a cast iron plate on medium high flame.
  • Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.
  • Once the peppers have cooled down, gently start peeling away the charred skins and discard.
  • Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.
  • In a small bowl whisk together the olive oil and vinegar and season to taste with the sea salt. Adjust with more red wine vinegar until the magic balance is attained. Add the grated garlic and taste again, even ten times if you must. Alternatively you can use a small jar with a tight lid to shake up the dressing. 
  • Pour the Italian dressing over the roasted peppers making sure sure they are coated evenly. Sprinkle with the red pepper flakes.
  • Garnish with the basil or thyme and capers (optional), then serve as a side dish, on top of bruschetta or on the antipasto platter.



Calories: 251kcal | Carbohydrates: 17g | Protein: 2g | Fat: 18g | Saturated Fat: 2g | Sodium: 508mg | Potassium: 598mg | Fiber: 6g | Sugar: 11g | Vitamin A: 8905IU | Vitamin C: 362.3mg | Calcium: 20mg | Iron: 1.4mg
Course: Appetizer
Cuisine: Italian
Servings: 4
Calories: 251kcal
Author: Florentina

You’ll Also Love:

Roasted Red Pepper Tomato Soup
Roasted Red Pepper Tomato Soup
Best Stuffed Peppers Recipe
Best Stuffed Peppers
Best Peperonata

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.