Roasted Pepper Salad

Brynie Greisman Recipe By
  • Cooking and Prep: 20 m
  • Serves: 6
  • Contains:

When I demonstrated this salad in Manchester in the fall, the toaster oven didn't operate properly, and we had very charred (read: basically inedible!) peppers. I was grateful for my sense of humor and told the women to do as I say and not as I do! Thankfully, the “gorgeous” English cucumber made up for it! Roasting the peppers enhances their inherent sweetness. The medley of textures and flavors is a real treat here. I make this salad almost every Shabbos and it’s always finished first.

Ingredients (15)



Start Cooking

Make the Salad

  1. Preheat oven to grill. Place pepper halves on a baking sheet and grill for approximately 10 minutes until blackened and charred. Remove from oven. Cool and peel the skin (you can put in a closed plastic bag for a few minutes for easy removal). You will need only half of each pepper (see note).

  2. Cut peppers into smallish pieces. Place in a bowl. Add remaining salad ingredients. Toss together. Salad should not be prepared too far in advance.

  3. For dressing: Mix all ingredients together in a small bowl. Pour over salad. Mix well. Serve immediately. Dressing can be made a few days in advance.


Add your remaining roasted pepper halves to mayo if desired or chop and add to your tuna sandwich. It’s a delicious combo!


For a very well-dressed salad, you might want to double the dressing.

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