Rustic Italian Roasted Pepper Salad

Rustic Italian Roasted Pepper Salad

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This rustic roasted pepper salad takes me right back to my childhood summers—watching my family roast peppers over the open flame,  Tossed with briny olives and tender spinach, it’s simple, fresh, and exactly the kind of dish that always showed up on the table when the garden was overflowing.

My mother used to pick the peppers straight from our garden—red, green, and sometimes the pale yellow ones that turned sweet in the late summer sun. She’d roast them right on the stovetop until the skins blistered, then peel and marinate them with olive oil, garlic, and whatever fresh herbs were on hand. This roasted pepper salad, now with baby spinach, olives, and tomatoes, brings all those flavors rushing back. It’s rustic, vibrant, and full of the warmth of those simple garden days.

Things to know about this rustic Italian Roasted pepper salad

Use a mix of peppers – Red peppers are sweet and mellow, green have a slightly bitter edge, and yellow or orange add brightness. The mix gives great balance.

Roast your peppers properly – Blister the skins until charred, then steam them in a covered bowl or bag to peel easily. This brings out their natural sweetness and smoky depth.

Choose good olives – Italian oil-cured or kalamata olives add briny contrast. Slice or leave whole depending on preference.

Spinach wilts slightly – Toss in the spinach while the peppers are still warm if you like it a little wilted; otherwise, wait until they cool.

Cherry tomatoes add freshness – They brighten the dish and bring a juicy pop. Use ripe, sweet tomatoes for best flavor.

Garlic + olive oil = essential – Don’t skip this classic combo. It’s the heart of the dressing and soaks into everything beautifully.

Make it ahead – This salad tastes even better after resting. Let it sit for 30 minutes—or overnight—for maximum flavor.

Serve it your way – It’s great as an antipasto, side salad, or even tossed with pasta or farro for something heartier.

Craving more rustic Italian flavors? Pair this salad with a my Pollo al limone , Italian lemon chicken, or one of my  personal favorites Oven baked chicken spiedini. ENJOY!!!

Italian Roasted Pepper Salad with Spinach, Olives & Tomatoes

  • 2 red bell peppers
  • 2 green bell peppers
  • 1 cup cherry tomatoes (halved)
  • 1/3 cup Italian black olives (or kalamata, pitted)
  • 2 cups baby spinach (lightly packed)
  • 1 cup fresh mozzarella balls sliced
  • 1 small garlic clove (finely minced)
  • 3 -4 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar or fresh lemon juice
  • Handful of chopped fresh parsley
  • Salt and black pepper (to taste)
  • Optional: a pinch of dried oregano or torn fresh basil leaves

  1. Roast the peppers: Char the red and green bell peppers on an open flame, grill, or under a broiler until the skins blister. Place in a covered bowl or bag to steam for 10 minutes, then peel off the skins, remove seeds, and slice into strips.

  2. Assemble the salad: In a large bowl, add the roasted pepper strips, cherry tomatoes, mozzarella, olives, and baby spinach.

  3. Make the dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, garlic, salt, and pepper.

  4. Toss & rest: Pour the dressing over the salad and toss gently until the spinach is just wilted and everything is coated. Let sit for 15–20 minutes so the flavors can meld.

  5. Finish: Sprinkle with chopped parsley and a touch of oregano or fresh basil, if using. Serve at room temperature or lightly chilled.

  6. Tip: This salad is even better the next day. Serve with grilled bread or as a fresh side to roasted chicken, fish, or a big bowl of pasta.