This Roasted Pepper Salad is so beautiful and so simple to prepare. Cut up some peppers, grill them slightly and drizzle them with a slightly sweet dressing. This salad is my idea of a perfect spring side dish.

I am so beyond tired as I type this that I can barely see straight. We were on the East Coast this weekend and air travel is not what it used to be. It is a long story. One that I would like to move on from. Anyway, this post is going to be quick, and this recipe is the perfect recipe for a quick post. This pepper salad is so beautiful and so simple to prepare. Cut up some peppers, grill them slightly and drizzle them with a slightly sweet dressing. Add crumbled goat or blue cheese and some torn basil. This salad is my idea of a perfect spring side dish.
Ingredients //
- 3 peppers (I like red and yellow)
- cooking spray
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1/2 cup crumbled blue cheese (or goat cheese)
- 1/2 cup fresh basil leaves
- salt and pepper

How To Make // The Steps
Step 1: Whisk together the balsamic vinegar, brown sugar, salt, and pepper. I like to dissolve the sugar before I add the olive oil.

Step 2: Whisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.

Step 3: Quarter the peppers. Spray them with cooking spray.

Step 4: Grill the peppers on a preheated MED-HIGH grill. Cook for about 5 minutes on each side with the lid closed.

Step 5: Drizzle with the dressing. Add crumbled blue cheese and torn basil leaves.

Step 6: Season with salt and pepper.

What To Serve With Grilled Pepper Salad //
Grilled chicken or fish: I made my salad with grilled chicken, though fish would also be a great protein option. The light and fresh flavors of the salad would blend nicely with the smokiness of the grilled meat.
Steak: The richness of a grilled steak would balance out the tangy vinaigrette.
Pasta: A tomato-based sauce would pair well with the vinaigrette in this salad so don’t hesitate combining a pasta dish with these grilled peppers.
Sandwiches: The light and fresh flavors of the salad would go well with a grilled cheese, turkey, or roast beef sandwich featuring ciabatta buns.
Grilled vegetables: This might seem like veggie overkill but if you want to avoid meat, serve this salad with other grilled vegetables, such as zucchini, eggplant, or portobello mushrooms. The grilled flavors of the vegetables complement the smoky flavors of the peppers, and the tangy vinaigrette brings everything together.

FAQs //
Leftovers would make a great pasta salad or a nice vegetarian sandwich.
Maybe some nuts? Or just add more herbs.
Yes, though the brown sugar adds a caramel taste, so you may want to add a touch of honey or molasses.
How To Store Grilled Pepper Salad //
Let the peppers cool completely. Ideally, you will have only poured the dressing on those peppers you intended to eat that day. So, when storing them, you will have your peppers in an airtight container and the dressing in a separate container. The peppers should keep for 3 days in the fridge, while the dressing can last much longer. You can eat this cold or reheat the peppers in the oven and then apply the dressing.
Other Salad Recipes You Might Like To Try:
- Grilled Peach and Avocado Salad
- Tortellini Salad
- Mango and Arugula Salad
- Strawberry Salad with Honey Poppy Seed Dressing

Grilled Pepper Salad
Ingredients
- 3 peppers I like red and yellow
- cooking spray
- 3 Tablespoons olive oil
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon brown sugar
- 1/2 cup crumbled blue cheese or goat cheese
- 1/2 cup fresh basil leaves
- salt and pepper
Instructions
- Whisk together the balsamic vinegar, brown sugar, salt and pepper. I like to dissolve the sugar before I add the olive oil.
- Whisk in the olive oil. This can be made a few days ahead of time and kept in the fridge.
- Quarter the peppers. Spray them with cooking spray.
- Grill the peppers on a preheated medium high grill. Cook about 5 minutes on each side with the lid closed.
- Drizzle with the dressing. Add crumbled blue cheese and torn basil leaves.
- Season with salt and pepper.
Adapted from Southern Living.

Sandy
Sunday 26th of June 2016
Grilling fresh peppers and tomatoes picked this morning. Will be making this salad.
bakedbree
Friday 8th of July 2016
:)
CortneyMae
Sunday 30th of October 2011
Just made this with my momma & we loved it! Excellent flavor, the basil makes it great :D THANK YOU (:
bakedbree
Sunday 30th of October 2011
glad that you liked it. I love this salad.
Aggie
Tuesday 17th of May 2011
Oh my goodness, this is my kind of salad! Looks heavenly!
bakedbree
Thursday 26th of May 2011
so good and healthy too. Lots of vitamin C.
Kim
Sunday 15th of May 2011
Hi Bree!
It was WONDERFUL meeting you at Camp. Thank you for being so generous with your time and showing me how to work the camera. If I lived anywhere near Sacramento, I would have been at that workshop in a heartbeat.
Your pepper salad looks delightful.
[K]
bakedbree
Sunday 15th of May 2011
it was wonderful meeting you as well! Any time you need anything, just ask! I more than happy to help. I loved your post about your mother picking strawberries. I love that you took our advice and telling more of your stories! Cannot wait to read more.
Molly
Friday 13th of May 2011
I make something very similar all year round, but I use feta cheese and chop kalamata olives to put inside too!
bakedbree
Friday 13th of May 2011
that sounds delicious! What a great idea!