Recipe courtesy of Todd English

Roasted Red Pepper Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 45 min
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6 large roasted red bell peppers, julienned

1 large red onion, peeled and thinly sliced

3 scallions, finely chopped


1 garlic clove

2 tablespoons grated lemon zest

1 teaspoon Hungarian paprika

1 teaspoon ground cumin

2 teaspoons chopped fresh rosemary leaves

1/4 teaspoon tumeric

Pinch cayenne pepper

Pinch cinnamon

Pinch nutmeg

1 teaspoon kosher salt

1/2 teaspoon black pepper

3 tablespoons fresh lemon juice

1/2 cup olive oil


  1. Place the peppers, onion and scallions in a medium size mixing bowl. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.