Roasted Red Pepper Salad

Roasted Red Peppers - See Youtube video

Enjoy a refreshing and colorful side dish using Roasted Red Peppers and black olives

Watch Chef Debee making Roasted Red Pepper Salad on YouTube


1 jar (34 ounce) Roasted Red Peppers in water
1 can large black olives
8 cloves garlic thinly sliced
1/4 cup extra-virgin olive oil
2 teaspoons crushed oregano
salt (to taste)
black pepper (to taste)


1. Thinly slice all garlic into a medium size bowl.  Add the oregano and oil, salt & pepper
2. Lay out paper towels and put the wet peppers on top and dry them well and very gently being sure
to absorb all the water out of the peppers (allowing for the oil to get absorbed into the pepper)
3. Slice peppers into sections and put into above bowl and lightly stir together
4. Slice each olive into round slices (about 3 in each) using about 1/2-3/4 can
5. Cover with lid and store in the refrigerator up to a week


2 thoughts on “Roasted Red Pepper Salad”

  1. Hi, I was just wondering if the size of the jar of roasted red peppers was a misprint? I’ve never seen a 34 oz. jar before. Thanks. 🙂

    1. This is not a mistake. Depending on what part of the country you live in, the stores provide all kinds of jar sizes. Just use any jar and adjust the ingredients to your liking. I know you’ll enjoy it. I make them all the time but without the olives. If you like olives, try Calamata!! They are fabulous! I like it without olives because it cuts down on the fat. Thanks for your comment. Have a wonderful weekend 🙂

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