Name: Bell Pepper Salad with Peppery Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 75 min
Ingredients: 3 red capsicums (peppers) ((small)); 3 orange capsicums (peppers) ((small)); 3 yellow capsicums (peppers) ((small)); 120 grams rocket (arugula) (washed and spun dry in a salad spinner to remove excess water); ⅓ cup olive oil; ¼ cup red wine vinegar; 1 tsp chilli flakes; 1 tsp smoked paprika; 1-2 garlic cloves ((minced))

A bell pepper salad made colourful with fiery red & orange colours from roasted peppers. A salad that you can make on the weekend and enjoy throughout the week.

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CLOSE UP OF COLOURFUL ROASTED BELL PEPPER SALAD

This colourful capsicum (pepper) salad has a wonderful smokey aroma from the roasted capsicum while the rocket (arugula) adds a peppery bite.

The peppers are left to marinate in red wine vinegar, olive oil and garlic which makes them a tasty appetizer on their own.

SERVING IDEAS

When peppers (capsicums) are abundant during the summer months (and so much cheaper!) I like to make up a big batch of this marinated bell pepper salad and keep it covered in the fridge. It is great:

To serve as part of anti-pasta platter or cheese board.
As a filling for sandwiches, burgers and wraps.
To serve with roasted mushrooms as a starter.
Serve on top of your bruschetta for a quick snack.
On top of a tart such as goats cheese or asparagus for some added colour.

HOW TO MAKE IT

STEP 1 - Roast Peppers

Preheat your oven to 260°C (500°F).
Wash all your capsicums carefully.
Arrange your capsicums on a large roasting tray and put them in the oven for about 25 minutes, turning the capsicums frequently until the skin blisters and begins to blacken.
Remove from the oven and place in a plastic bag until cool or on a plate with a large bowl to cover them. Peel away skins, seeds, and stems then discard and leave to the side to cool.

WASHED LONG PEPPERS ON A TRAY — ARRANGE YOUR WASHED PEPPERS ON A TRAY

ROASTED PEPPERS ON AN OVEN TRAY — ARRANGE YOUR WASHED PEPPERS ON A TRAY

STEP 2 - Marinate the peppers

Add all your dressing ingredients to a glass jar and shake until emulsified.
Once the peppers are cool, cut into ribbons then transfer to a mixing bowl.
Pour the dressing over the peppers and place to the side to marinate for 20-30 minutes - the longer you leave them the tastier they will be.

RED & YELLOW BELL PEPPERS MARINATING IN DRESSING — ALLOW TO MARINATE IN DRESSING

STEP 3 - Assemble the salad

Wash your rocket leaves, shake and either pat dry in a towel or spin in a salad spinner to remove excess water.
Place the rocket on a salad platter and arrange the peppers over the top. Serve immediately.

COLOURFUL ROASTED BELL PEPPER SALAD IN A GLASS BOWL WITH SERVING SPOONS ON THE SIDE — ARRANGE ON TOP OF ARUGULA/ROCKET ONCE MARINATED

Serving Ideas

You can serve this salad with almost anything but it is absolutely superb served with white-fleshed fish either grilled or roasted. Pairs beautifully with pork, a goat cheese tart, grilled portabello mushrooms or asparagus risotto.

TOP TIP
You can easily start this salad the day before and let the peppers marinate overnight so all you have to do on the day of serving is prepare your rocket and arrange in a serving bowl.

What about the leftovers?

Any leftovers you may have are great stirred through some pasta, just add some freshly grated parmesan for an easy dinner or lunch.

Why not try more capsicum (pepper) recipes:

ROAST-PEPPER-WITH-MACADAMIAS-SALAD-FEATURED-IMAGE — ROAST PEPPER WITH MUSTARD

LEBANESE SALAD WITH ZINGY SUMAC — ROAST PEPPER WITH MUSTARD

Bell Pepper Salad with Peppery Arugula

A bell pepper salad made colourful with fiery red & orange colours from roasted peppers. A salad that you can make on the weekend and enjoy throughout the week.

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Prep Time: 15 minutes

Cook Time: 30 minutes

Marinate: 30 minutes

Total Time: 1 hour 15 minutes

* Times are an estimate and will depend on your skill level

Course: Salad

Cuisine: Italian

Keyword: dairy-free, gluten free, Intermediate, keto, low carb, vegetarian

Servings: as a side

Calories: 253kcal

Ingredients

For the salad…

3 red capsicums (peppers) (small)
3 orange capsicums (peppers) (small)
3 yellow capsicums (peppers) (small)
120 grams rocket (arugula) washed and spun dry in a salad spinner to remove excess water

For the dressing…

⅓ cup olive oil
¼ cup red wine vinegar
1 tsp chilli flakes
1 tsp smoked paprika
1-2 garlic cloves (minced)

Metric - Imperial

Instructions

Preheat your oven to 260°C (500°F).
Wash all your capsicums carefully.
Arrange your capsicums on a large roasting tray and put them in the oven for about 25 minutes, turning the capsicums frequently until the skin blisters and begins to blacken.
Remove from the oven and place in a plastic bag until cool. Peel away skins, seeds, and stems then discard and leave to the side to cool.
Add all your dressing ingredients to a glass jar and shake until emulsified.
Once the peppers are cool, cut into ribbons then transfer to a mixing bowl.
Pour the dressing over the peppers and place to the side to marinate for 20-30 minutes (the longer you leave them the tastier they will be. 1
Wash your rocket leaves, shake and either pat dry in a towel or spin in a salad spinner to remove excess water.
Place the rocket on salad platter and arrange the peppers over the top. Serve immediately.

Video

Notes

You can easily start this salad the day before and let the peppers marinate overnight so all you have to do on the day of serving is prepare your rocket.

Nutrition information is calculated using an ingredient database and should be considered an estimate.

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This video is courtesy of All Recipes.