Roasted Pepper & Basil Salad with Lemon Vinaigrette
A refreshing salad featuring crisp roasted peppers and basil, tossed in a zesty lemon dressing. This mediterranean-inspired salads (vegetarian) ready in about 25 minutes pairs thinly sliced red onion, finely chopped fresh basil leaves, olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 240 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, sliced into 1/2-inch thick rings bell peppers
- 1/2, thinly sliced red onion
- 1/4 cup, finely chopped fresh basil leaves
- 1 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/2 tsp honey
- 5 cups mixed greens
- 1/4 cup shaved Parmesan cheese
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 sliced bell peppers and 1/2 thinly sliced red onion with 1 tbsp olive oil, season with a pinch of salt, and spread on a baking sheet.
- Step 2: Roast for 15 minutes until peppers are charred and tender, then remove from oven and let cool slightly.
- Step 3: Whisk together 2 tbsp lemon juice, 1 tsp Dijon mustard, and 1/2 tsp honey in a small bowl until emulsified.
- Step 4: In a large bowl, combine 5 cups mixed greens, roasted peppers and onions, and 1/4 cup chopped basil, then drizzle with the vinaigrette and toss gently until coated.
- Step 5: Divide onto plates, sprinkle with 1/4 cup shaved Parmesan cheese, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Pepper & Basil Salad with Lemon Vinaigrette take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Pepper & Basil Salad with Lemon Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep thinly sliced red onion from drying out.
Can I substitute ingredients in Roasted Pepper & Basil Salad with Lemon Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Pepper & Basil Salad with Lemon Vinaigrette for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Roasted Pepper & Basil Salad with Lemon Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
