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Roasted Red Pepper Salad

Active time 10 mins
Total time 25 mins

Serves 4

This recipe goes with: Slow-roasted Salmon with Hazelnut Tarator and Roasted Pepper Salad


  • 3 medium-size red bell peppers, thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt, divided
  • 1 cup firmly packed fresh flat-leaf parsley leaves
  • 1/2 cup thinly sliced red onion
  • 1 tablespoon sherry vinegar
  • 1 tablespoon brined capers, drained

How to Make It

  1. Preheat oven to 400°F. Toss together pepper slices, olive oil, and 1/2 teaspoon of the sea salt. Spread in an even layer on a baking sheet, and bake in preheated oven until tender and lightly browned, about 15 minutes. Cool 5 minutes.

  2. Toss together roasted pepper slices, parsley, red onion, vinegar, capers, and remaining 1/2 teaspoon salt.

The Whale Wins/The Walrus and The Carpenter, Seattle, WA