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Roasted Pepper Salad

Roasted bell peppers combine with toasted walnuts, capers, walnut oil and fresh oregano for a delicious, nutritious salad. For a change of pace, add crumbled goat cheese or feta at serving time.

Bell peppers are high in antioxidants and walnuts are a good source of heart-healthy Omega-3 fatty acids, so this is dish you can feel good about offering to family and friends for both taste and nutrients.

You can make this salad a day ahead, then cover and refrigerate it; for the best flavor, bring it back to room temperature before serving.

6 Servings



roasted Earthbound Farm Organic Red Bell Peppers (or a combination of red, orange and yellow peppers)

3 Tbsp

walnut oil or extra-virgin olive oil

2 Tbsp

capers (drained)

1 Tbsp

fresh lemon juice

Sea salt

2 Tbsp

chopped fresh oregano or marjoram leaves


Peel and seed the roasted peppers, then cut or tear them into 1/2-inch wide strips.

Place the peppers in a medium-size bowl. Add the oil, capers, lemon juice and walnuts, and mix to combine. Season with salt and let the mixture stand at room temperature, covered, for up to 3 hours. Just before serving, add the oregano and toss to combine.

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