Roasted Peppers Salad with Olives and Capers
Roasted Peppers Salad with Olives and Capers is a great summer side dish and you can make this with roasted peppers from a jar if you prefer. And this tasty tapas salad is low in carbs, dairy-free, and gluten-free.
Anyone who is a fan of roasted bell peppers should make this delicious Roasted Peppers Salad with Olives and Capers for a tasty summer side dish! This is very similar to a salad I had years ago when I visited Boston and ate at a wonderful tapas bar called Estragon with my blogging friend Lydia and her husband Ted.
The next day we passed a bookstore where I spotted a book called The Tapas Cookbook on a bargain table and bought it as a souvenir of the trip. This roasted peppers salad was adapted from a recipe in that book, and it’s a perfect little small-plate salad to accompany light summer meals.
Another plus for this as a late-summer salad with lots of roasted peppers is that bell peppers of all colors are usually plentiful and inexpensive at farmers markets this time of year. I hope you’ll try this tasty salad if you end up with some colorful bell peppers and are wondering how to use them!
What are Tapas?
Even if you’re not that familiar with Spanish cuisine, chances are good that you’ve heard of tapas, a wide variety of small-plate appetizers that are served as snacks in bars in Spain. This salad with roasted red pepper, olives, and capers is the type of flavorful small plates dish that would be served in tapas bars all over Spain.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- red bell pepper
- yellow bell pepper
- orange bell pepper (or use any combination of colors you have available)
- canned black olives
- Capers (affiliate link)
- good quality olive oil
- Spanish Sherry vinegar (see notes in recipe for substitutes)
- caper brine (from the jar of capers)
- chopped fresh marjoram (Use oregano or basil if you don’t have marjoram.)
- Minced Garlic (affiliate link)
- salt and fresh ground black pepper to taste
Can you use roasted peppers from a jar?
I encourage you to make the roasted peppers as shown in this recipe so you can use multiple colors of peppers, and roasting red bell peppers on a barbecue grill couldn’t be easier! And definitely the flavor of the grilled peppers is amazing. But if that’s just never happening at your house the salad will still be delicious with Roasted Red Peppers in a jar (affiliate link)
What makes this Roasted Pepper Salad so flavorful?
Besides the colorful roasted peppers, this salad is loaded with amazing flavor from olives, capers, fresh herbs, minced garlic and Spanish Sherry vinegar. My salad bumps up the flavor of capers by adding a little caper brine to the dressing, and I also use a generous amount of fresh marjoram, but if you don’t have access to fresh marjoram, I think basil or oregano would both work in this.
How to make Roasted Peppers Salad with Olives and Capers:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- I used red, yellow, and orange bell peppers, but you can use any color. Follow the instructions for roasting red bell peppers on a barbecue grill.
- When the peppers are nicely charred, put them in a bowl, cover with cling-wrap, and let the skins steam off.
- Here’s how my peppers looked when I peeled off the skins. The slightly charred parts that remain add a lot of good flavor.
- Then cut the grilled peppers into short, thick strips, making pieces that are all about the same size.
- Drain the olives well. I used regular black olives from a can, but if you want to splurge on imported Spanish olives, the salad could only get better.
- Capers and olives are both pretty salty, so I rinsed the capers and let them drain.
- Wash, dry, and chop the fresh marjoram or other herb of your choice. (I forgot to take a photo of that, oops!)
- Whisk together olive oil, sherry vinegar, caper brine, marjoram, minced garlic, salt, and pepper to make the dressing.
- Then combine the roasted pepper strips, olives, capers, and dressing.
- You can serve it right away, but this is also a perfect dish to make ahead and let marinate at room temperature until you’re ready to serve it.
Make it a Low-Carb Meal:
For a low-carb meal, this Roasted Peppers Salad with Olives and Capers would make a great small-plate side dish for something like Marinated Grilled Flank Steak, Sauteed Scallops with Garlic, Grilled Boneless Pork Chops, or Grilled Garlic Chicken with Red Pepper-Aioli Sauce.
More Recipes with Roasted Bell Peppers:
- Roasted Red Pepper Dip with Feta
- Roasted Red Pepper and Garlic Aioli Sauce
- Roasted Cauliflower Salad with Feta, Capers, and Red Peppers
- Air Fryer Sausage and Peppers
- Roasted Asparagus and Peppers
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 large orange bell pepper (or use any combination of colors you have available)
- one 6 oz. can black olives
- 2 T capers, rinsed and drained
- 2 T + 2 tsp. good quality olive oil
- 1 T + 1 tsp. Spanish Sherry vinegar (see notes)
- 1 tsp. caper brine
- 3 T chopped fresh marjoram (see notes)
- 1/2 tsp. minced garlic
- salt and fresh ground black pepper to taste
- (You may want to read How to Roast Bell Peppers on a Barbecue Grill before you make this salad.)
- Preheat barbecue grill to high.
- Cut the bell peppers into fourths, trim curled ends and cut out the seeds.
- Place peppers on the grill skin side down, making sure not to put them too close together.
- Grill peppers until skins are very charred, about 20-25 minutes, depending on your grill.
- As individual peppers become nicely blackened, remove them from the grill and place in a plastic or glass bowl.
- When all the peppers are charred and placed in the bowl, cover it with cling-wrap and let peppers steam for about 15 minutes.
- Then peel off skins and discard, and cut peppers into short thick strips. (I cut each quarter pepper into crosswise strips.)
- Put olives into a colander and let them drain.
- Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain.
- Wash marjoram (or other herb of your choice), dry, and chop.
- Whisk together the olive oil, Spanish Sherry vinegar (or other vinegar), caper brine, minced garlic, salt, and pepper to make the dressing.
- Combine grilled pepper strips, olives, capers, and dressing in a plastic or glass bowl.
- The salad can be served right away or allowed to marinate for several hours at room temperature until you’re ready to serve it.
You can substitute white wine vinegar or white balsamic vinegar if you don't have Sherry Vinegar. Use chopped oregano or basil if you don't have majoram.
If you wanted to make this into a more substantial side-dish salad I think chopped fresh tomatoes or cucumbers would make a nice addition.This kept well in the refrigerator for several days. Let come to room temperature again before serving.
Recipe adapted from The Tapas Cookbook.
Amount Per Serving: Calories: 104Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 579mgCarbohydrates: 11gFiber: 3gSugar: 3gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Everything in this roasted peppers salad is a perfect low-carb ingredient, suitable for low-carb and Keto eating plans and all phases of the original South Beach Diet. The recipe is also Paleo or Whole 30.
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Historical Notes for this Recipe:
This tapas salad with roasted peppers, olives, and capers was first posted in 2011. It was last updated with more information in 2023.