Go Back
+ servings
Bell Pepper Salad in a dark grey patterned bowl.
Print Recipe
5 from 1 vote

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.
Prep Time15 mins
Cook Time30 mins
Marinate30 mins
Total Time1 hr 15 mins
Course: Salad
Cuisine: Italian
Keyword: arugula, bell peppers, capsicum, rocket
Difficulty: Capable Cooks
Diet: dairy free, Gluten free, Suits all diets and eating styles
Servings: 4 as a side
Calories: 246kcal


For the salad…

  • 500 grams red capsicums/peppers (approximately 17.64 ounces or 3 medium)
  • 500 grams yellow capsicums/peppers (approximately 17.64 ounces or 3 medium)
  • 120 grams rocket (arugula) (approximately 4.23 ounces or 4 loosely packed cups)

For the dressing…

  • cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon chilli flakes
  • 1 teaspoon smoked paprika
  • 1 garlic cloves, minced


  • Preheat your oven to 260°C (500°F).
  • Wash all your capsicums carefully.
  • Arrange your capsicums on a large roasting tray season with sea salt and add a drizzle of oil.
  • Then put them in the middle part of your oven for about 25 minutes, turning the capsicums frequently until the skin blisters and begins to blacken.
  • Remove from the oven and place them in a plastic bag or on a plate and cover them with a bowl until they are cool (approximately 10 minutes).
  • 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 deep dish.
  • 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 & Enjoy!



  1. 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.


Calories: 246kcal | Carbohydrates: 17g | Protein: 3g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 26mg | Potassium: 670mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5270IU | Vitamin C: 394mg | Calcium: 76mg | Iron: 2mg