Roasted Bell Pepper Salad

Roasted Bell Pepper Salad

  • Author: Flavia Scalzitti


  • 56 bell peppers (various colors)
  • 23 cloves fresh garlic, peeled and sliced thin
  • ¼ cup Extra-virgin olive oil (more if necessary)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil leaves, hand-torn


  1. Adjust an oven rack close to the broiler element, leaving enough space for the bell peppers. Set your oven’s broiler to High and allow to preheat for about 5 minutes. Line a rimmed baking sheet with aluminum foil and set aside.
  2. Remove any produce stickers from the bell peppers and wash them thoroughly under cold, running water. Set them on the foil-lined baking sheet (no need to dry them). Broil the bell peppers using tongs to turn them often, until they are charred on all sides (they will soften and begin to collapse as they broil). Transfer the bell peppers to a large heat-proof bowl and cover immediately with plastic wrap. Set the bowl aside for about 45 minutes to allow the peppers to steam so the skin will loosen from the flesh.
  3. Working on a large cutting board, peel each pepper, discarding the skin, seeds, stem, and any liquid. Slice the flesh into thick strips and place into a clean serving bowl. Add in the sliced garlic, olive oil, salt, pepper, and basil and toss to combine. Serve at room temperature.
  4. Storage: Store in a tightly sealed container in the refrigerator and eat within 2-3 days.