I love how this salad balances smoky, tangy, and sweet notes all in one bite. The roasted capsicums bring depth and sweetness, while the cranberries and citrusy dressing add brightness. The olives, capers, and pine nuts add just the right touch of saltiness and crunch. I find this dish perfect for entertaining, picnics, or a simple weeknight meal when I want something light yet satisfying.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 large red capsicums, seeded, halved 2 large green capsicums, seeded, halved 2 x 250g pkts Coles Australian Sweet Baby Capsicums, seeded, halved 1/4 cup (35g) dried cranberries 2 tbsp apple cider vinegar 1 tbsp lemon juice 1/3 cup (40g) pitted Sicilian green olives, halved lengthways 1 tbsp drained baby capers Extra virgin olive oil, to drizzle 2 tbsp pine nuts, toasted Flat-leaf parsley leaves, to serve
Directions
I start by preheating the oven to 180°C and lining two large baking trays with baking paper. Then, I cut each red and green capsicum half into three even pieces and arrange them cut-side up on one tray. I give them a light spray with olive oil.
I place the baby capsicums on the second tray, spray them as well, and bake both trays for 30 minutes, or until the baby capsicums are tender. Once they’re ready, I remove the baby capsicums and continue baking the red and green ones for another 10 minutes, until they’re beautifully soft and slightly charred.
While the capsicums are roasting, I soak the dried cranberries in a small bowl with the vinegar and lemon juice for about 30 minutes. This makes them plump and tangy.
To assemble, I arrange all the roasted capsicums on a large serving platter, then spoon over the cranberry mixture. I top everything with olives and capers, drizzle with extra virgin olive oil, and finish with toasted pine nuts and fresh parsley leaves.
Servings and Timing
This recipe serves 8 people. The preparation takes about 20 minutes, and cooking takes around 40 minutes, making it ready in roughly 1 hour from start to finish.
Variations
I sometimes add crumbled feta or goat cheese for a creamy touch. For a bit of spice, I like to sprinkle some chili flakes or use roasted yellow capsicums for added color. If I’m serving this as a main dish, I toss in some cooked quinoa or chickpeas to make it more filling.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 3 days. When I want to serve it again, I prefer bringing it to room temperature rather than reheating, as the salad tastes best slightly chilled or at room temperature. If I need to warm it up, I gently toss it in a skillet over low heat for a few minutes.
FAQs
How can I get a smoky flavor without roasting on an open flame?
I achieve a smoky flavor by roasting the capsicums at a high temperature until the edges are slightly charred.
Can I make this salad ahead of time?
Yes, I often prepare it a day in advance and store it in the fridge. The flavors actually improve overnight.
What can I use instead of pine nuts?
I sometimes swap pine nuts for toasted almonds, walnuts, or sunflower seeds.
Can I use jarred roasted capsicum instead of roasting fresh ones?
Yes, I use jarred roasted capsicum for convenience, though fresh ones give a richer flavor.
How long should I soak the cranberries?
I soak them for at least 30 minutes to absorb the vinegar and lemon juice for the perfect tangy bite.
What other dressings work for this salad?
I sometimes use a simple balsamic-style vinaigrette or add a touch of honey to the dressing for sweetness.
Can I add protein to make it a full meal?
Yes, I like adding grilled chicken, tuna, or chickpeas for a heartier version.
How do I prevent the salad from becoming soggy?
I keep the dressing separate until just before serving to maintain the capsicums’ texture.
Is this salad suitable for vegans?
Yes, this recipe is naturally vegan, as it contains no animal products.
What’s the best way to toast pine nuts?
I toast them in a dry skillet over medium heat for a few minutes, stirring constantly until golden.
Conclusion
I love how simple yet elegant this roasted capsicum salad is. With its blend of sweet, salty, and tangy flavors, it’s a dish that stands out at any gathering. Whether I serve it as a side or a light main, it never fails to impress with its freshness and vibrant presentation.
This Roasted Capsicum Salad is a vibrant, Mediterranean-inspired dish featuring smoky roasted capsicums, tangy cranberries, briny olives, and crunchy pine nuts. Tossed in a citrusy dressing and finished with fresh parsley, it’s colorful, flavorful, and perfect for picnics, barbecues, or weeknight dinners.
Ingredients
3 large red capsicums, seeded, halved
2 large green capsicums, seeded, halved
2 x 250g pkts Coles Australian Sweet Baby Capsicums, seeded, halved
1/4 cup (35g) dried cranberries
2 tbsp apple cider vinegar
1 tbsp lemon juice
1/3 cup (40g) pitted Sicilian green olives, halved lengthways
1 tbsp drained baby capers
Extra virgin olive oil, to drizzle
2 tbsp pine nuts, toasted
Flat-leaf parsley leaves, to serve
Instructions
Preheat oven to 180°C and line two large baking trays with baking paper.
Cut each red and green capsicum half into three pieces and arrange cut-side up on one tray. Spray lightly with olive oil.
Place baby capsicums on the second tray, spray with oil, and bake both trays for 30 minutes until tender.
Remove baby capsicums and bake the larger pieces for another 10 minutes until soft and lightly charred.
Meanwhile, soak cranberries in apple cider vinegar and lemon juice for 30 minutes to plump and infuse.
Arrange all roasted capsicums on a serving platter. Spoon over the cranberry mixture, then top with olives, capers, and a drizzle of olive oil.
Finish with toasted pine nuts and parsley leaves before serving.
Notes
Add crumbled feta or goat cheese for extra creaminess.
Use roasted yellow capsicums or chili flakes for color and spice.
Turn into a main meal with quinoa, lentils, or chickpeas.
Swap pine nuts for toasted almonds, walnuts, or sunflower seeds.
Best served at room temperature or slightly chilled.
