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 roasted Earthbound Farm Organic Red Bell Peppers (or a combination of red, orange and yellow peppers)
3 tablespoons walnut oil or extra-virgin olive oil
2 tablespoons capers (drained)
1 tablespoon fresh lemon juice
  Sea salt
2 tablespoons 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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