Tricolor Roasted Pepper Salad

Tricolor Roasted Pepper Salad
  • Difficulty:

  • Prep Time:

  • Total Time:

    1h 25m
  • Servings:



Sweet bell peppers are fresh, bright and colorful. Use red, orange and yellow peppers together in this delicious salad! Peppers are a great go-to ingredient or side, but in this salad they take center stage. The bold flavors of the rosemary and basil complement the sweetness of the peppers, with the addition of oranges and olives for a signature Mediterranean twist. Enjoy the salad on its own, or as a side dish with fish or chicken.


  • 6 large yellow, red and orange bell peppers, 2 of each color
  • 1 clove fresh garlic
  • ¼ tsp. fresh rosemary, finely minced
  • 1 small navel or blood orange
  • 3 Tbsp. olive oil (not light or extra-light)
  • 2 Tbsp. red wine vinegar
  • ½ tsp. fine sea salt
  • 1 tsp. fresh-ground black pepper
  • ½ red onion, thinly shaved
  • 8 large leaves fresh basil
  • 2 Tbsp. toasted pine nuts
  • ½ cup mixed black and green olives


  1. Position your top oven rack 6” below the broiler element and turn on the broiler. Halve, core and seed the peppers, and arrange them skin side up on a foil lined broiler pan or sheet pan. Broil for 8-10 minutes until the skins are well charred. Transfer the peppers to a heatproof bowl and cover with plastic wrap to trap the steam.
  2. Smash the clove of garlic with the flat of your knife while the peppers are cooling. Mince it finely and then drag the flat of your knife across it repeatedly, turning it into a paste. Mince the rosemary so finely it's almost a powder, then mix it with the garlic and scrape them both into the bottom of a salad bowl.
  3. Cut the top and bottom ends from the orange and set it down on a cutting board. With a sharp, thin-bladed knife, cut the peel, white pith and outer membrane away from the orange, leaving its segments exposed. Holding the orange over a small bowl, cut each segment away from its membranes and drop it into the bowl. When you're finished, squeeze any remaining juice from the husk of the orange.
  4. Add the juice from the orange, olive oil, wine vinegar, salt and pepper to the garlic and rosemary in your salad bowl. Whisk the mixture until it's well combined, then add the red onion.
  5. Uncover the peppers and slide the now-loosened skins from them. Cut the pepper halves into strips and add them to the bowl along with the orange segments. Stack the basil leaves and roll them into a tight cigar shape, then cut across the roll to make thin shreds. Add half the basil to the salad and toss until all the ingredients are evenly coated with the dressing.
  6. Scatter the remaining basil, pine nuts and olives across the top of the salad. Refrigerate for at least one hour before serving, or up to two days. Serve with crusty bread as a light lunch or as a side dish with your favorite Mediterranean entrees.
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