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.
Preparing the Dressing
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.
PRO TIP
You can roast the peppers ahead of time. It’s easier to remove the skins when the peppers are cool.
You can store the peppers in your fridge for 3-4 days, or you can pop them into the freezer. They won’t take long to defrost.
Super quick once your peppers are done — just blitz all the ingredients in a chopper jar.
This should only take a few seconds, as this is meant to be a chunky puree rather than a creamy dressing.
Using Your Roasted Red Pepper Dressing
I originally made it to go with this Mediterranean Salad but it’s a versatile dressing as the flavours will pair well with a variety of food, and not just salads.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.
Eating Together Made Easy
This Roasted Red Pepper Salad Dressing recipe is 100% plant-based, so it’s suitable for everyone. Use it to unite a meal of mixed eaters by pairing it with this Mediterranean Salad recipe, an entree salad that’s made with either Halloumi or roasted chicken.
Roasted Red Pepper Salad Dressing
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
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
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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.
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!