Chili-Roasted Pepper Salad: Bright, Smoky & Spicy Mediterranean Flavors
Smoky, spicy vegetables tossed in lemon and herbs, finished with crunchy walnuts.
Chili-Roasted Pepper Salad: A Mediterranean Classic Reimagined
Roasted pepper salads are beloved across the Mediterranean for their bold flavors, vivid colors, and versatility. This chili-roasted pepper salad combines the smokiness of tender roasted red peppers with the heat of chili, tangy dressing, and bursts of fresh herbs. Whether served as a starter, side, or topping, it offers a vibrant addition to any meal—from grilled meats to simple bruschetta.
Why Make a Roasted Pepper Salad?
- Easy preparation: Roasting peppers is simple and dramatically boosts their flavor.
- Versatile serving: Enjoy it alone, with grilled dishes, as a topping on bread, or part of mezze spreads.
- Healthy benefits: Peppers provide vitamins A & C, fiber, potassium and can boost meals with antioxidants and zest.
- Customizable: Adjust the heat, herbs, and dressing to suit your personal taste.
Ingredients for Chili-Roasted Pepper Salad
This salad uses a handful of fresh, high-quality ingredients to achieve maximum flavor:
- Red bell peppers – roasted for smoky sweetness
- Fresh red chili peppers – for a touch of heat
- Extra-virgin olive oil – the base of a rich, silky dressing
- Lemon juice – adds a bright, acidic kick
- Pomegranate molasses – complex sweet-sour flavor
- Vinegar – balances the sweetness with tang
- Garlic – for pungency and depth
- Ground cumin – earthy, warm undertones
- Salt and black pepper – seasoning
- Fresh mint and walnuts – herbal and nutty garnish
Ingredient Table
| Ingredient | Amount | Notes |
|---|---|---|
| Red bell peppers | 2 | Whole, for roasting |
| Red chili pepper | 2 | Medium heat |
| Lemon juice | 3 tbsp | Freshly squeezed |
| Garlic cloves | 3 | Crushed/microplaned |
| Ground cumin | 1 tsp | |
| Olive oil | 3 tbsp | Extra-virgin recommended |
| Pomegranate molasses | 1 tsp | Adds sweet-tart balance |
| Vinegar | 1 tbsp | Red wine or white wine vinegar |
| Walnuts | Handful | For garnish |
| Fresh mint leaves | To taste | For garnish and flavor |
| Salt & black pepper | To taste | Seasoning |
| Sliced bread (optional) | As needed | For serving |
Step-by-Step: How to Make Chili-Roasted Pepper Salad
Follow these steps for a foolproof, colorful salad with maximum flavor.
1. Roast the Peppers
- Preheat your oven to 200°C (400°F).
- Arrange whole red bell peppers and red chili peppers on a baking tray lined with foil.
- Roast for 15–25 minutes, turning halfway through, until skins are blistered and blackened in spots.
- Remove from oven and transfer to a bowl; cover with a plate or wrap with foil for 10 minutes—this steams the skins, making them easy to peel.
2. Peel and Slice
- Once cool enough to handle, peel off the skins from the roasted peppers and chilies.
- Remove seeds and stems.
- Slice the peeled peppers and chilies into thin strips.
3. Make the Dressing
- In a bowl, mix together olive oil, freshly squeezed lemon juice, vinegar, pomegranate molasses, ground cumin, crushed garlic, salt, and black pepper.
- Whisk until well combined and creamy.
4. Assemble the Salad
- Place the sliced roasted peppers and chilies in a large bowl.
- Pour the dressing over the vegetables.
- Toss gently until all pieces are well coated.
5. Garnish and Serve
- Transfer the salad to a serving platter or individual plates.
- Sprinkle with chopped fresh mint and walnuts for crunch and a refreshing herbal lift.
- Optional: Serve with slices of crusty bread, as a topping for bruschetta, alongside grilled meats or part of a mezze platter.
Chef Tips: Getting the Best Roasted Pepper Salad
- Char evenly: Rotate the peppers regularly to get a good char, which gives a smoky depth.
- Be gentle when peeling: Peel off the skins without rinsing under water—this preserves all flavor.
- Use fresh herbs: Mint is classic, but basil or parsley work beautifully as well.
- Adjust heat: If you prefer a milder salad, decrease the number of chili peppers or use less spicy varieties.
- Let it rest: For best flavor, let the salad sit for 30 minutes before serving so the peppers can absorb the dressing and spices.
What others are reading
Serving Suggestions
- Pair with grilled meats like chicken, lamb kababs, or steak.
- Spoon onto bruschetta or toasted bread for a vibrant appetizer.
- Use as a topping for grain bowls, pasta, or rice dishes.
- Add to mezze spreads with hummus, baba ganoush, falafel, and fresh vegetables.
- Serve alongside feta cheese and olives for a Mediterranean twist.
Nutrition & Health Benefits
| Nutrient | Benefit |
|---|---|
| Vitamin A | Supports vision and immune health |
| Vitamin C | Boosts immunity, aids collagen production |
| Potassium | Aids heart health, regulates blood pressure |
| Fiber | Promotes digestive health |
| Pomegranate molasses | Contains antioxidants |
| Olive oil | Provides healthy fats |
Recipe Variations & Substitutions
- No pomegranate molasses? Use a dash of honey and balsamic vinegar for a similar sweet-sour effect.
- Herb swap: Try fresh basil or parsley instead of mint for different flavor profiles.
- Nut choices: Pistachios, pine nuts, or almonds make great alternatives to walnuts.
- Extra vegetables: Add thinly sliced onions, fennel, or cherry tomatoes for additional texture and taste.
- Vegan & gluten-free friendly: The base recipe is naturally vegan and gluten-free unless served with bread.
Frequently Asked Questions
Q: Can I roast peppers ahead of time?
A: Yes. You can roast and peel peppers up to 3 days in advance. Store in a sealed container in the fridge until ready to use.
Q: Is chili-roasted pepper salad spicy?
A: It can be! The heat depends on the type and amount of chili peppers used. Adjust according to your preference.
Q: What can I use instead of pomegranate molasses?
A: Mix a teaspoon of honey with balsamic vinegar or use maple syrup for a similar flavor profile.
Q: How do I prevent watery roasted pepper salad?
A: Make sure peppers are well drained after roasting. Let them rest for a few minutes and discard excess liquid before assembling the salad.
Q: Is this salad suitable for vegetarians and vegans?
A: Absolutely. It contains no animal products and is naturally vegan and gluten-free.
Storage & Meal Prep Advice
- Storage: Store leftover salad in an airtight container in the refrigerator for up to 3 days.
- Rejuvenate flavors: Before serving leftovers, add a splash of lemon juice and a drizzle of olive oil to refresh.
- Batch prep: Roast peppers and make the dressing in advance for easy weeknight assembly.
Conclusion: Bringing Mediterranean Zest to Your Table
Chili-roasted pepper salad shines as a dish that’s simple to prepare, yet memorable in taste and appearance. Its smoky depth, spicy kick, sweet-sour notes, and aromatic herbs make it a staple for anyone seeking to spice up their culinary repertoire. Serve it for family dinners, festive gatherings, or impromptu feasts—this salad never fails to impress.
References
Similar Articles
Read full bio of Sneha Tete
