Roasted Red Pepper Salad Dressing in a white serving vessel on a blue plate with a spoon

Roasted Red Pepper Salad Dressing

2 comments
dips and sauces, get your vegetables in!, gluten free, vegan

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.

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Roasted Red Peppers on a white plate

Peeled Roasted Red Peppers

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.)

roasted red peppers, olives, basil, garlic, red wine vinegar, olive oil in food chopper jar

Making Roasted Red Pepper Salad Dressing

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.

Roasted Red Pepper Salad Dressing in a chopping vessel

Making Roasted Red Pepper Salad 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 I originally made it to go with this Mediterranean Salad but it’s a versatile dressing as the flavours will pair well with a variety of food, and not just salads.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.

Roasted Red Pepper Salad Dressing in a white serving vessel on a blue plate with a spoon

Roasted Red Pepper Salad Dressing

 

Let’s Make Roasted Red Pepper Salad Dressing!

Roasted Red Pepper Salad Dressing
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
 

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. 

Course: salad dressing
Cuisine: American
Keyword: easy salad dressing, roasted peppers, roasted red pepper, salad dressing, vegan salad dressing
Diet: vegan
Servings: 8 tablespoons
Calories: 93 kcal
Author: Sylvia Eastman
Ingredients
  • 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
Instructions
  1. 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. 

    Roasted red pepper, blackened with skin on
  2. 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. 

    Roasted Red Peppers on a white plate
  3. 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.

    Roasted Red Pepper Salad Dressing in a chopping vessel
Recipe Notes
Make Ahead

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.

Hate Olives?

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. 

Nutrition Facts
Roasted Red Pepper Salad Dressing
Amount Per Serving
Calories 93 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 32mg 1%
Potassium 62mg 2%
Total Carbohydrates 2g 1%
Sugars 1g
Vitamin A 19.3%
Vitamin C 46.2%
Calcium 0.2%
Iron 1%
* Percent Daily Values are based on a 2000 calorie diet.

PIN: Roasted Red Pepper Salad Dressing

Roasted Red Pepper Salad Dressing in a white serving vessel on a blue plate with a spoon

Looking for Some Other Salad Ideas?

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2 thoughts on “Roasted Red Pepper Salad Dressing”

  1. Yiukei says:

    So Yummy! Thanks for posting this Sylvia. One other thing I would like to point out is this is inexpensive to make. Definitely off the charts in the flavour vs cost ratio.

    • Sylvia E says:

      Thank you! So true about the cost too. Making your own salad dressing, well, almost everything, usually tastes so much better and is so much cheaper. And you know what’s in it! Nice to hear from you!

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