Roasted red Romano pepper salad

A roasted red pepper and onion salad with a Mediterranean twist

Roasted red Romano pepper salad

This salad is sure to be a favourite at summer barbeques or shared lunches. It is super simple and not shy of flavours; fresh and crisp with a combination of yummy herbs that really make this salad something special.

SERVES: 4 side serves or 2 mains PREP TIME: 20 mins COOK TIME: 45 mins


  • 2 medium sized red onions, cut into quarters
  • ½ cup olive oil
  • 4 large red Romano peppers (bell peppers, red capsicum)
  • Half teaspoon fresh ground black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon oregano
  • 30 cherry tomatoes
  • 1 large bag of washed and dried rocket leaves
  • 12 fresh basil leaves
  • Juice of 1 lime (optional)


  1. Pre-heat oven to 180˚C.
  2. Place the onions in a roasting tray, add 3 tablespoons of the olive oil, stir the onions to coat them with the oil and place in the oven. After approximately 20 minutes turn them over and baste (coat with the oil and juices) and remove from the oven when they are beginning to crisp at the edges (approximately 40 minutes).
  3. Whilst the onions are cooking, place the whole red peppers in another roasting tray, drizzle with 3 tablespoons of the olive oil and add the pepper, turmeric and oregano.
  4. Roast for approximately 20 minutes, turn them over and roast for a further 20 minutes or until the skin is starting to bubble and blacken a bit.
  5. Remove from the oven and set aside to cool. Once cool enough to handle, remove the stalks and skin of the peppers (this should peel off easily after roasting), quarter the peppers long ways and remove all the seeds.
  6. Wash and remove the stalks from the tomatoes and halve or quarter them.
  7. Make a bed of the rocket leaves in a bowl or on a serving plate, get creative with laying the peppers on top (in stripes or maybe a lattice!), then the onions, tomatoes and finally the basil leaves (either whole or torn at the last minute to release their flavours and aroma). Drizzle with the remaining olive oil and lime juice.


  • There are many versions of peppers; we are referring to the non-chilli variety with this recipe
  • Use mixed colours of cherry tomatoes and you can roast these as well if you prefer; you can also mix up the colours of the peppers
  • Use any leafy green salad, lamb’s lettuce works really well, radicchio looks gorgeous or a bed of iceberg or little gem lettuce… mix it up a bit!
  • Serve along with other salads at a bbq
  • A great recipe to adapt to use up any vegetables that can be roasted (pumpkin, sweet potatoes, green beans… )

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Nut Free  |  Vegetarian

Filed under

Gluten freeDairy free

  • By Matilda Bathurst, BSc Hons, RGN, RM, PGCE (Primary)

    A life enthusiast, nurturer and willing learner; mother, teacher, walker extraordinaire, registered midwife & nurse. Thriving into my elder years.

  • Photography: Natalie Hawthorne

    Passionate cook and photographer