If you’re a fan of Mediterranean flavours, then you’ll love this Roasted Red Pepper Salad Dressing, featuring olives, fresh basil, garlic, red wine vinegar, and of course, roasted peppers. Roasting vegetables is a simple way to bring out their essence, and it’s a low effort preparation that’s definitely worth the time you put in.Jump to Recipe
This recipe comes together really quickly once your peppers are done. You put all the ingredients in your blender or chopper jar (remember to add the blade! I always forget and have to dig around the ingredients to add it in.)
Then, you just blitz it for a few seconds and you are done. This is meant to be a chunky puree rather than a creamy dressing.
Eating Together Made Easy
This Roasted Red Pepper Salad Dressing recipe is 100% plant-based, so it’s suitable for everyone. I originally made it to go with this Mediterranean Salad but it’s a versatile dressing as the flavours will pair well with a variety of food, and not just salads. You could swizzle it into some fresh pasta, combine a dab with some mayo and use it as a sandwich spread, or slather it over some hot buttered corn.
Let’s Make Roasted Red Pepper Salad Dressing!
This Roasted Red Pepper Salad Dressing features garlic, fresh basil, olives, red wine vinegar, and of course roasted red peppers. Easy prep, use this versatile dressing as salad topper, swirled into pasta, or as a sandwich spread. Plant-based and gluten-free.
- 2 red peppers
- 2 teaspoons olive oil
- 2 tablespoons olives, pitted
- 2 tablespoons basil
- 1/3 cup olive oil
- 2 tablespoons red wine vinegar
- 2 teaspoons fresh garlic
- salt, to taste
- black pepper, to taste
To prepare the peppers:
Preheat the oven to 350F.
Cut the peppers in half from stem to tip and remove the seeds and stem.
Brush the outside of the pepper lightly with olive oil.
Lay cut side down on a baking tray and roast for 50 to 60 minutes until the outside of the pepper is blackened and the pepper is soft.
When cool enough to handle, use a small sharp knife to pierce into the outer skin and then using your hands gently peel the outer skin from the pepper. This is easier if the peppers are cool.
Add all of the ingredients except the salt and pepper to a small blender or chopper jar and pulse until the dressing is mixed but still chunky.
Add salt and pepper to taste.
You can roast the red peppers the day before or earlier in the day. I pop them in the fridge and then, once cool, remove the skins. They are easier to handle like this and removing the skin will be faster.
Starting with Roasted Red Peppers
If you already have roasted red peppers, use about 1/3rd of a cup for this recipe.
What's wrong with you? (Joking.) You can just leave them out or you could substitute some sun-dried tomatoes instead.
Storage and Leftovers
This should keep for at least 4 to 5 days in a sealed container in the fridge.
PIN: Roasted Red Pepper Salad Dressing
Looking for Some Other Salad Ideas?
- Mediterranean Salad
- Tomato and Bread Salad
- Bibb Lettuce Salad
- Roasted Beet Salad
- Thai Apple Salad
- Blood Orange Breakfast Salad
- Pickle-Lovers Potato Salad
Thanks for stopping by!
Join my email list to be the first to get new recipes.
You’ll never miss a post!
And I’ll never miss you!
I promise I’ll never sell your email or use it for anything other than sending you blog posts, without your explicit permission.