Roasted Red Pepper Salad

Save Recipe
  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 to 6 servings
  • Nutrition Info
Share This Recipe


1 lemon

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/2 teaspoon paprika

1/4 teaspoon chili powder, optional

1 to 2 tablespoons olive oil

2 (12-ounce) jars roasted red peppers, cut in 1/4-inch strips

Salt and freshly ground black pepper

1 tablespoon finely chopped fresh parsley leaves


  1. Juice the lemon over a medium-sized glass bowl, discarding any seeds. Add the cumin, cinnamon, paprika, and chili powder, and whisk in the olive oil. Toss in the red pepper strips and season, to taste, with salt and pepper. Add the chopped fresh parsley and serve at room temperature.

Roasted Red Peppers

Quick and Easy Roasted Red Pepper Pasta

Chicken with Red Pepper Sauce

Red Wine Pot Roast

Fettuccine with Creamy Red Pepper-Feta Sauce

Roasted Beet Salad

Balsamic Roasted Beet Salad

Spaghetti with Garlic, Olive Oil and Red Pepper Flakes