Roasted Red Pepper Salad Dressing in a white serving vessel on a blue plate with a spoon
October 18, 2023

Roasted Red Pepper Salad Dressing

October 18, 2023

Roasted Red Pepper Salad Dressing

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

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.

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

Roasted Red Pepper Salad Dressing

Preparing the Peppers

To prepare the red peppers for roasting, cut them in half from stem to tip and remove the seeds. Lay the pepper halves cut side down on a baking sheet, and brush them lightly with olive oil. Roast the peppers for about 50 to 60 minutes, until the pepper is blackened and soft. When they are cool enough to handle, peel off the outer blackened layer. 

Roasted Red Peppers on a white plate

Peeled Roasted Red Peppers

TIPS

  • Make ahead
    You can roast the peppers ahead of time. It’s easier to remove the skins when the peppers are cool.
  • Storage
    You can store the peppers in your fridge for 3-4 days, or you can put them into the freezer in a well-sealed container. They should take less than an hour to defrost.

Making the Dressing

Once you have the peppers roasted and peeled, the recipe is almost done. Add all the ingredients to a food processor or chopper. Use a low setting or pulse button to create a chunky puree. This will likely only take a few seconds. 

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

The finished version looks like this: 

Roasted Red Pepper Salad Dressing in a chopping vessel

Making Roasted Red Pepper Salad Dressing

Serving Suggestions

I originally made this to go with this Mediterranean Salad but it’s a versatile dressing as the flavours will pair well with a variety of food, and not just salads.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

Recipe Card

Roasted Red Pepper Salad Dressing

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
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. 
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

  • 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.

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

Calories: 93kcal | Carbohydrates: 2g | Protein: 0g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 32mg | Potassium: 62mg | Fiber: 0g | Sugar: 1g | Vitamin A: 965IU | Vitamin C: 38.1mg | Calcium: 2mg | Iron: 0.2mg

Courses, Cuisines, and Keywords

Course
salad dressing
Cuisine
American
Keywords
easy salad dressing
|
roasted peppers
|
roasted red pepper
|
salad dressing
|
vegan salad dressing

Comments

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Recipe Rating




  1. 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.

    1. 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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We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

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