Roasted Red Pepper Vinaigrette is my super-versatile go-to dressing. I keep a jar of it in the fridge at all times.
I pour it over salads of course – but it’s friendly with chicken, salmon, shrimp or steak and virtually every vegetable, roasted or fresh. A small container of it gets packed in my husband’s lunch with tuna salad over greens, and the kiddo uses it as dip for carrot sticks and pepper strips. Like I said, we have it in the fridge all the time.
Put this Red Pepper Vinaigrette on almost anything:
I’m positive that red pepper vinaigrette is the best partner for grilled artichokes. I know mayo is the go-to for most folks, but I think that’s just because they haven’t tried it my way. Try it before you fight me on it.
This dressing is fabulous tossed with quinoa and roasted veggies, which is a lunch I pull together pretty often. You can roast your own red bell peppers or use the jarred kind, which is what I usually do. You’ll definitely want to use good olive oil too. Here’s my favorite direct-from-the-farmer EVOO, if you’re into that kind of thing.
Kept in the refrigerator in a sealed container, this roasted red pepper vinaigrette will last for a week. Props to you if yours lasts that long, because ours never comes close.
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Simple Roasted Red Pepper Vinaigrette Recipe
Ingredients
- 1 medium clove garlic, minced
- 1 large shallot, minced
- Juice from 1 lemon
- 4 Tbsp. cider vinegar
- Salt and pepper to taste
- 4 Tbsp. honey
- ¼ cup finely chopped basil
- 2 large roasted red bell peppers, seeded and peeled
- ½ cup extra virgin olive oil
Instructions
- Add peppers to food processor or blender and puree.
- Stir in garlic, shallot, lemon juice, vinegar, honey, basil and spices; pulse to combine.
- Slowly drizzle in the olive oil while blade is running until emulsified.
- Taste for seasoning, add more salt & pepper if needed. Serve and enjoy!
Notes
Nutrition
Easy Celery Salad with Mozzarella + Roasted Peppers
This delicious celery salad recipe is easy to pull together with simple ingredients. It can be made in advance, making it perfect for barbecues, parties and meal prep - or just for having in the fridge for a quick meal. It's our version of Lidia Bastianich's Mozzarella and Celery Salad, or Insalata di Mozzarella e Sedano in Italian.
Deb says
My husband's favorite salad dressing is a roasted red pepper vinegairette, which we can't find anymore. I was thrilled to find this recipe. I made it exactly as written. I'm sorry to say, it was disappointing. It's too thick to be called a vinegairette & 1/4 c of chopped basil is overpowering.