Roasted Pepper and Black Olive Salad

Posted by on Nov 21, 2011 in appetizers, Italian, sides | 2 Comments

Roasted Pepper and Black Olive Salad

I love this salad cuz it looks like a party on a plate. And since peppers are still available at the farmers market, I decided to have at it. It can seem like a lot of work, to roast the peppers, peel and seed them, but I promise its worth it. Roasting the peppers will bring out their natural sweetness. Removing the skin will improve the texture and take away a bitter flavor that peppers sometimes have. Not that I mind it all that much, but I also love the fact that a vegetable can taste so different depending on how it’s prepared.


I’d also like to mention my olive obsession. I love them. All kinds; green, black, whatever…I don’t discriminate. If I could eat them every day for the rest of my life, that’d be fine with me. It’s a shame that we can’t grow olives here in Illinois, but they need a desert climate to really flourish, so you’ll find lots of farms in California. Perhaps I’ll pick up a rather large box of olives on my next road trip and cure them myself. Seems to be a good alternative to the usual store bought, which require far more resources to produce.

I highly recommend listening to the Eagles of Death Metal’s album Heart On, since you’ll have ample time to dance around whilst roasting.

(Serves 4 People)

6 sweet bell peppers (I did a mix of red, orange and yellow)
3 tbsp safflower oil
2 cloves of garlic, minced
1 tbsp extra virgin olive oil
2 tsp red wine vinegar
Spoonful of capers, rinsed
1/2 cup black olives, preferably pitted (I used Niçoise olives)
1/4 cup basil, chiffonade
Sea salt and freshly ground black pepper to taste

Preheat the broiler of your oven.

Place the whole peppers on a rimmed baking sheet and coat with the safflower oil. Place the peppers in the oven, turning them every so often in order to blister/char each side. Remove from the oven and allow them to cool on a large plate or separate baking sheet, until you can handle them.


Carefully remove the seeds and skin from each pepper, then slice them into thick strips. Place them in a bowl.


Add the garlic, olive oil, vinegar, capers, sea salt and pepper. Gently toss to coat. Add the olives and basil and gently toss once more.



  1. Anne Odom
    January 23, 2012

    I had such a good time making this recipe yesterday. I picked it because I actually don’t like bell peppers much at all, but I’m always game to try anything in a new way. My house smelled otherworldly while the peppers were roasting, and I also took your music advice and found Heart On on Spotify. Even though I cook quite a bit, I wasn’t familiar with chiffonade – then cracked up watching this video that describes the technique in such explicit detail:

    The salad came out fantastic – I loved it. I actually ate half of it myself before anyone else could try it. So thanks for an afternoon of good new things: food, music, and cooking techniques. It was like a gift. :)

    • megan
      January 23, 2012

      Hey Anne! Thanks so much for taking the time to post this comment :) Its super helpful for me to get feedback, both positive and negative. I’m really glad you tried eating peppers despite your previous aversion to them! I love how different things can taste depending on the cooking method. And I love that you listened to Eagles of Death Metal! They rock! This was seriously one of the best comments I’ve received, so thank YOU!


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