Colorful Roasted Bell Pepper and Tomato Salad
This vibrant salad combines the natural sweetness of roasted bell peppers and the tanginess of plum tomatoes, enriched with the briny flavors of kalamata olives and capers. This Weight Watchers-friendly dish is perfect for meal prep or as a fresh addition to any gathering. Featuring a hint of heat from red pepper flakes and a fresh herb drizzle, it's both simple and sophisticated.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
Plum tomatoes
2 large (seeded and coarsely chopped)
Kalamata olives
1/3 cup (chopped)
Capers
1 tablespoon (rinsed and chopped)
Garlic clove
1 large (crushed through a press)
Red pepper flakes
1/4 teaspoon
Olive oil
3 teaspoons
Bell peppers
4 (cut into 1-inch wedges, use 4 different color peppers if possible)
Red wine vinegar
2 tablespoons
Salt
1/4 teaspoon
Chopped fresh basil or parsley
2 tablespoons (coarsely chopped)
Instructions
1
1. Preheat the oven to 350°F (175°C). Lightly spray a large rimmed baking sheet with nonstick spray.
2
2. In a medium bowl, combine the coarsely chopped plum tomatoes, chopped kalamata olives, rinsed and chopped capers, crushed garlic, red pepper flakes, and 1 teaspoon of olive oil.
3
3. Arrange the bell pepper wedges, skin side down, on the prepared baking sheet. Evenly spoon the tomato mixture over the bell peppers.
4
4. Cover the dish loosely with aluminum foil and place it in the oven. Roast for 30 minutes.
5
5. Remove the foil and continue roasting until the pepper wedges are tender and just beginning to caramelize, about 15 more minutes.
6
6. Allow the roasted pepper mixture to cool to room temperature. Once cooled, transfer the salad to an airtight container and store in the refrigerator for up to two days.
7
7. To serve, remove the salad from the refrigerator and bring it to room temperature, approximately 1 hour before serving.
8
8. In a small bowl, whisk the remaining 2 teaspoons of olive oil with the red wine vinegar and salt. Drizzle this dressing over the salad. Finish by sprinkling the salad with either the chopped fresh basil or parsley before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Colorful Roasted Bell Pepper and Tomato Salad?
It is a vibrant, Mediterranean-flavored dish combining roasted bell peppers, plum tomatoes, kalamata olives, and capers with a fresh herb drizzle.
Is this recipe suitable for Weight Watchers?
Yes, it is described as a Weight Watchers-friendly dish.
How many servings does this recipe make?
This recipe makes 8 servings.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C).
How long should the peppers be roasted under foil?
Roast the peppers loosely covered with aluminum foil for 30 minutes.
How long do the peppers roast after removing the foil?
Continue roasting for about 15 more minutes until the wedges are tender and starting to caramelize.
What type of tomatoes are best for this salad?
The recipe calls for 2 large plum tomatoes, seeded and coarsely chopped.
What ingredients provide the briny flavor?
Kalamata olives and capers provide the distinct briny taste.
How should I prepare the bell peppers?
Cut 4 bell peppers (using different colors if possible) into 1-inch wedges.
What type of vinegar is used in the dressing?
The dressing uses 2 tablespoons of red wine vinegar.
How much olive oil is required in total?
A total of 3 teaspoons of olive oil is used: 1 teaspoon for the mixture and 2 teaspoons for the dressing.
How should the garlic be prepared?
One large garlic clove should be crushed through a press.
Does this salad have any spicy heat?
Yes, it contains 1/4 teaspoon of red pepper flakes for a hint of heat.
What is the suggested herb for the garnish?
You can use 2 tablespoons of either chopped fresh basil or parsley.
Can I make this salad ahead of time?
Yes, it can be stored in an airtight container in the refrigerator for up to two days.
At what temperature should the salad be served?
The salad should be served at room temperature.
How long before serving should I remove the salad from the fridge?
Take the salad out of the refrigerator approximately 1 hour before serving.
Is this recipe vegetarian?
Yes, the recipe is tagged as vegetarian.
What should I do to the baking sheet before roasting?
Lightly spray a large rimmed baking sheet with nonstick spray.
How do I prepare the capers?
The capers should be rinsed and chopped before being added to the tomato mixture.
What is the first step in assembling the roasting tray?
Arrange the bell pepper wedges skin side down on the prepared baking sheet.
When do I add the fresh herbs?
Sprinkle the salad with fresh herbs just before serving.
How much salt is used in this recipe?
The recipe uses 1/4 teaspoon of salt in the dressing.
What are the main flavor profiles of this dish?
It combines natural sweetness, tanginess, and briny Mediterranean flavors.
Is this dish suitable for meal prep?
Yes, it is noted as being perfect for meal prep.
How should the olives be prepared?
The 1/3 cup of kalamata olives should be chopped.
What is the texture of the roasted peppers when done?
They should be tender and just beginning to caramelize.
Does this recipe contain cholesterol?
Based on the ingredients list (vegetables, olives, and oil), it is naturally cholesterol-free.
How many different ingredients are in this salad?
There are 10 main ingredients in this recipe.
Is this a low-calorie dish?
Yes, it is tagged as a low-calorie and healthy salad option.