Sometimes, you only need a few good ingredients and a little heat to create something magical. This roasted red pepper and tomato salad is one recipe I repeatedly return to; it’s simple, bold, and full of flavor.

Sweet charred pepper, juicy tomato, briny capers, and a little olive oil to bring it all together. It’s rustic, vibrant, and honestly… it tastes like summer in every bite. Perfect on its own, even better with crusty bread or anything off the grill.

roasted peppers tomato salad

Skipping dinner? Please, not at my house. So I whipped up this old favorite, tomatoes, roasted bell pepper, punchy extras, and boom: salad magic.

Subscribe to Giangi's Kitchen!

Get my FREE email series: 5 Days of Easy Elevated Recipes plus a weekly newsletter!

First Name
This field is for validation purposes and should be left unchanged.

I first made this over fifteen years ago, and every time I bring it back, it vanishes before I blink.

Moral of the story? Make more than you think you need. Trust me.

This tomato salad with roasted peppers is an excellent opening to most of your summer dishes or as a light dinner on a hot summer night.

In this Article

Why you will love this recipe

The roasted peppers can be prepared ahead of time – making it the perfect last-minute salad.

Just a few ingredients – that most likely are already in your refrigerator.

Light and refreshing – the perfect summer night dinner.

Ingredients needed to make this recipe

This is a short introduction. The ingredient list is also brief. It includes essential items that you may already have in your pantry. Please read the recipe for complete instructions.

Red bell pepper – roasted as per the instructions on the recipe card. Or store-bought for time savings.

Tomato – large and thickly sliced

Red onion – shaved to give a layer of flavor and not to overpower this appetizer or side dish.

Capers – add a great layer and contrast of flavor. Ensure that they are well rinsed and dried.

Extra virgin olive oil – to season your bell peppers and tomatoes

Coarse salt and cracked black pepper – your seasoning. Be generous

Fresh thyme – brings a lot of flavor to your tomatoes

red peppers, tomato salad ingredients

Equipment Needed

Please follow the link to access the product of your preference. I only suggest products that I use and love. Check out Giangi’s Favorite Kitchen Essentials, gadgets, and cookware!

Baking sheet

Cooking tongs

Large Bowl

Plastic wrap

Chef’s knife

Step by step on how to make this delicious roasted peppers tomato salad

With all my recipes, please assemble all the ingredients before cooking and baking.

Start by roasting the peppers

This step can be done a few days ahead, making it the perfect last-minute dinner at our house. My preference if roasting them under the broiler. They are all cooked at once, with fewer fumes around the house.

Stovetop Method:

  • Roast the fresh bell peppers over an open flame, turning them occasionally, until the outer skin is brown and charred and bubbles form.
  • Please place them in a plastic bag and let them sweat for about 10 minutes. Once cooled, remove the outer skin by running your fingers over the bubbles and gently pulling the skin away.

Broil method:

  • Place all your peppers on a baking sheet covered with aluminum foil.
  • Broil for 5 minutes, turn them over, and broil for another 5  minutes. Remove once the skin is brown and charred, and bubbles are forming.
  • Remove from the oven, cover with aluminum foil, and let them sweat for 10-15 minutes.

Once ready to be handled, remove the skin, discard the seeds, and cut into large strips.

Assembling your tomato salad

  • Place a thick slice of tomato on a plate and a large piece of roasted pepper over it.
  • Scatter over it the red onion shavings and the capers.
  • Drizzle with oil, season with coarse sea salt and cracked black pepper, and garnish with thyme.
roasted peppers tomato salad

Pro Tips

  • With this recipe, I highly recommend the red one, as it has a wonderful sweet flavor that is well balanced against the tomato and red onion shavings.

Variations and Substitutions

Your roasted red peppers have so much flavor and are very versatile in terms of seasoning.

Here are a few suggestions that I have tried this recipe with:

  • Fresh basil leaves scattered over it.
  • Slivers of fresh garlic, only a few, as you do not want to overpower such a gentle flavor.

Storing

Storing the roasted peppers before adding them to the salad is quite simple. All you need to do is place them in an airtight container and store them in the refrigerator for up to a week. Add a few tablespoons of olive oil if you wish.

Store any leftover peppers with the tomato salad, same as above, in an airtight container for up to three days. The tomatoes tend to become acidic after a couple of days.

Frequently Asked Questions

How long should you roast peppers for?

Oven roasting your peppers takes around 20 to 30 minutes at 400-450°F with occasional turning for even charring. Gas burner charring requires about 15 to 20 minutes. You must have a great exhaust fan, as the fumes can be intense. Broiling, which is my preferred method, takes minutes; however, it requires constant monitoring to prevent burning.

Do you oil peppers before roasting in the oven?

There is no need to oil your peppers before roasting them if you intend to peel them after roasting.

Which pepper is best for roasting?

Once roasted, the red, orange, and yellow become sweeter. The green one is less sweet. It all depends on your preference and which recipe you want to use them for. With this recipe, I highly recommend the red one, as it has a wonderful sweet flavor that is well balanced against the tomato and red onion shavings.

roasted peppers tomato salad

If you enjoy this roasted pepper and tomato salad recipe, you may want to try my other recipes.

Tomato, Mozzarella, Roasted

Roasted Bell Peppers Cream Soup

Prawns Stuffed Yellow Bell Peppers

Roasted Peppers Tomatoes Salad

5 from 1 vote
roasted peppers tomato salad
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Author: Giangi Townsend
Sometimes, you only need a few good ingredients and a little heat to create something magical. This roasted red pepper and tomato salad is one recipe I repeatedly return to; it's simple, bold, and full of flavor.
Print Pin

Ingredients 

  • 1 red bell pepper, roasted
  • 1 tomatoes, thickly sliced
  • ½ red onion, peeled and thinly sliced
  • 1 tablespoons capers, drained and rinsed
  • 1 tablespoon Olive oil, more if you wish
  • coarse sea salt
  • Cracked black pepper
  • fresh thyme sprig

Instructions

  • Char the red bell pepper over a grill or gas flame, or on a cookie sheet under the broiler. Turn the peppers as their skin blisters and chars on all sides. Transfer to a bowl and cover. When peppers are cool to the touch, peel off the skin with your fingers, pull off stems, then tear them open and remove and discard seeds. Cut into large pieces
  • Arrange 1 thickly sliced ripe tomato and the large bell peppers pieces.
  • Scatter with thinly sliced red onion and capers.
  • Drizzle with olive oil, season to taste with coarse salt and cracked black pepper and garnish with thyme.

Nutrition

Calories: 14kcal | Carbohydrates: 2g | Sodium: 2mg | Potassium: 135mg | Sugar: 2g | Vitamin A: 1190IU | Vitamin C: 42.2mg | Calcium: 3mg | Iron: 0.2mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

Did you make this?

Leave a comment below and tag @giangiskitchen on Instagram

Visit my Amazon Storefront for my selection of favorite kitchen essentials. I only recommend equipment that I use and love.

Giangi's Kitchen Amazon Storefront