Charred Summer Vegetable Salad
A vibrant and smoky salad of oven-roasted tomatoes, peppers, and onions, tossed with capers and a zesty lemon dressing. Perfect as a side for grilled meats or as a standalone vegetarian dish.
- Prep10 min
- Cook50 min
- Total1h
- DifficultyEasy
- Servings6
This recipe celebrates the deep, sweet flavors that emerge when vegetables are roasted until charred and tender. The combination of juicy tomatoes, sweet peppers, and caramelized onions creates a symphony of tastes and textures.
Tossed with briny capers and a simple lemon-olive oil dressing, this salad is as versatile as it is delicious. Serve it warm alongside lamb chops or cold as part of a summer buffet.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 425°F (gas mark 7).
- Halve the plum tomatoes, quarter the red onions (leave the skin on), and place them in a large roasting tray along with the whole red and yellow peppers and the unpeeled garlic cloves.
- Drizzle generously with extra virgin olive oil, season with sea salt, and roast for 45 minutes, until the vegetables are tender and the skins are charred.
- Remove the tray from the oven. Transfer the peppers to a wooden board, peel off and discard the skins, then deseed and cut the flesh into strips. Place the strips in a large bowl.
- Add the roasted tomatoes, onions, and garlic (squeeze the garlic from its skin) to the bowl with the peppers. Pour in any juices left in the roasting tray.
- Add the baby capers, paprika, the 4 tablespoons of olive oil, and the juice of half a lemon. Season generously with sea salt and freshly ground black pepper.
- Mix everything together with your hands, then transfer to a serving dish. Serve warm or at room temperature, drizzled with a little extra olive oil.
💡 Tips
- For extra smoky flavor, you can char the peppers directly over a gas flame before roasting.
- If you prefer a smoother texture, you can blend half the salad for a different twist.
- This salad keeps well in the fridge for up to 2 days; bring to room temperature before serving.
Inspired by a recipe from Jamie Oliver