This roasted pepper salad brings together smoky grilled bell peppers, bright, fresh arugula, and a simple vinaigrette for a light, flavor-packed dish perfect for summer meals.

grilled pepper salad in a bowl with salad tongs

This bright, delicious side salad is a standout any time of year. In summer, grilled bell peppers bring smoky sweetness to arugula and feta, all tied together with a simple vinaigrette. When grilling's not an option, roasted or jarred peppers work beautifully-because great flavor doesn't have to wait for barbecue weather.

I work with roasted and grilled peppers often-they're a staple in Mediterranean-style cooking, and I love how they elevate simple meals with just a few minutes on the grill. Whether you're serving grilled fish, roasted chicken, or a plate of hummus and pita, this salad with roasted peppers fits right in.

How to Grill Bell Peppers for Salad

Grilled bell peppers are the star of this salad. Here's how to make them:

Slice and clean: Cut bell peppers into halves or quarters. Remove the stems, seeds, and membranes.
Toss with oil: Lightly coat with olive oil to help them char and soften.
Grill over medium-high heat: Make sure your grill is pre-heated, and place your peppers skin-side down. Close the lid and cook for 6-8 minutes, until charred and blistered. Flip and grill another 4-5 minutes (the timing may vary depending on the BTU and design of your grill).
Cool and slice: To cool quickly, spread the peppers out on a plate. They don't have to be cold to add them to the salad, room temp is perfectly fine. Slice into julienne strips.

Homemade grilled peppers offer incredible depth of flavor, but store-bought roasted peppers are a great shortcut and still taste delicious in this grilled pepper salad.

Need help roasting peppers in the oven or on the stovetop? Check out my full guide: How to Roast Sweet or Hot Peppers

Love throwing grilled or charred veggies into a salad? Try this 5-ingredient zucchini onion salad from Shashi at Savory Spin!

Ingredients and substitutions

ingredients for grilled pepper salad are arugula, bell peppers, cucumbers, carrots, pine nuts, feta cheese, balsamic vinegar, Dijon mustard, olive oil, salt, and pepper.

Pine nuts - I usually buy mine at Costco, but they have gotten expensive. Toasted slivered almonds or walnut pieces can be substituted.
Balsamic vinegar - May favorite is De Nigris Bronze Eagle Bold and Fruity Balsamic vinegar.
Dijon mustard - I use Maille. Do not substitute yellow vinegar. The small amount of Dijon in this dressing serves more as an emulsifier than a flavoring. If you don't have Dijon, add a small amount of honey or you can leave it out altogether.
Kosher salt and black pepper, to taste - I test my recipes with Morton's kosher salt.
Extra virgin olive oil - Use a good extra virgin olive oil since it's a key flavor here. I use Graza's "Drizzle" EVOO for my salad dressings.
Sweet bell peppers - Any color will work; I prefer a mix of colors for visual appeal.
Baby arugula - Wild rocket, baby spring mix, baby spinach, or baby kale can be substituted.
Cucumber and carrots - Optional but delicious! Halved cherry tomatoes are good here too.
Feta cheese - Lately I've been buying Dodoni's Feta Cheese in Brine. It's got a stronger, earthier flavor than President's or Athena.

More mouth-watering side salads from Parsley & Parm

olive oil is whisked into balsamic vinegar and olive oil in a salad bowl.

Tips for the Perfect Grilled Pepper Salad

Toast those pine nuts! Raw pine nuts are...edible, certainly, but the rich flavor of toasted pine nuts is essential to the flavor balance in this recipe. Toasted slivered almonds or walnut pieces work too.

Use a mix of bell peppers. A combination of red, orange, and yellow bell peppers adds beautiful color and subtle flavor variations.

Wilted arugula? Plump it up with an ice bath. Soak wilted arugula in a bowl of ice water for 20 minutes to make it crisp and crunchy again. Drain, spin, and allow to air dry before adding to the salad.

A great balsamic vinegar is a game-changer. I am really, really loving De Nigris vinegars right now. Their bold and fruity balsamic vinegar has a great balance, not too sharp and not too sweet. I find De Nigris vinegars at both my Cost Plus Worldmarket and at our local Safeway.

Grilled pepper salad in a bowl with salad servers. A bowl of feta cheese and a bowl of toasted pine nuts sit nearby.

Prep ahead and storage instructions

This roasted pepper salad is simple enough for busy weeknights but flexible enough to prep in advance for gatherings or meal prep. Here's how to make it work:

To prep ahead, grill or roast the bell peppers up to 4 days in advance. Let them cool completely, then store in an airtight container in the fridge. Wash and dry the arugula and chop the vegetables up to 1 day in advance. Assemble the salad without the dressing up to 2 hours in advance, but toss just before serving.

To store leftovers, place in an airtight container and store in the refrigerator for up to 24 hours. The the arugula will soften but it's generally still good to eat the next day. After that, everything gets limp and if there's any left I generally toss it.

Did you make this recipe?

If you try this grilled pepper salad recipe, I'd love to hear what you think! ⭐ Leave a star rating and a review in the recipe card below-it's helpful feedback for me and also for fellow followers and cooks.

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This post was updated and republished on June 8, 2025 with new photos and improved instructions.

grilled pepper salad with arugula and feta in a bowl

SAVE PIN PRINT

5 from 12 votes

Grilled Bell Pepper and Arugula Salad (Easy Roasted Pepper Salad)

Recipe By: Parsley & Parm

Smoky grilled peppers, fresh arugula, and a simple vinaigrette make this roasted pepper salad a simple, and delicious salad for summer.

Prep Time10

Total Time35

Calories211kcal

Protein3.6g

Servings 4

Ingredients

¼ cup pine nuts
2-3 sweet bell peppers -any color, or a mix
1 tablespoon Balsamic vinegar
¼ teaspoon Dijon mustard
1 pinch kosher salt
Freshly cracked black pepper to taste
3 tablespoons extra-virgin olive oil
6 cups loosely packed arugula
1 cup chopped cucumber
1 cup julienned carrots
¼ cup crumbled feta cheese

Instructions

Add pine nuts to a cold skillet over medium heat. Stir every 30-60 seconds until they begin to develop some color, then stir and toss more frequently until they are browned and smell toasty and rich. Set aside to cool
¼ cup pine nuts
Preheat your grill to medium high. Toss the bell peppers with olive oil and add to the preheated grill. Close the lid and cook for 6-8 minutes, until charred and blistered. Flip and grill another 4-5 minutes (the timing may vary depending on the BTU and design of your grill). Set aside to cool, then slice into strips.
2-3 sweet bell peppers
Add balsamic vinegar, Dijon mustard, salt, and pepper to the bowl you plan to toss the salad in. Whisk until the salt dissolves and the Dijon is fully incorporated. Slowly drizzle in olive oil while whisking to form an emulsion. Keep whisking for 20-30 seconds after the emulsion comes together. This will help strengthen the emulsion and keep it from separating.
1 tablespoon Balsamic vinegar, ¼ teaspoon Dijon mustard, 1 pinch kosher salt, Freshly cracked black pepper to taste, 3 tablespoons extra-virgin olive oil
Just before serving, add the arugula, cucumbers, carrots, roasted peppers, and feta, and toss with the vinaigrette. Top with a few cranks of black pepper and the toasted pine nuts (I leave the pine nuts on the top so they don't get lost on the bottom of the bowl). Serve immediately.
6 cups loosely packed arugula, 1 cup chopped cucumber, 1 cup julienned carrots, ¼ cup crumbled feta cheese

Notes

Substitutions:

Jarred roasted peppers can be substituted for the bell peppers.
Walnut pieces or slivered almonds can be used in place of the pine nuts.
Don't like feta cheese? Substitute goat cheese or shaved Parmesan cheese.
Substitutes for arugula include wild rocket, spinach, or baby kale.

A note about grilling peppers:

If you grill your peppers on a stovetop grill pan, it will take longer and require more flipping. Plan to spend 15-20 minutes grilling, turning every 4-5 minutes.

Nutrition*

*All nutritional values are estimates only. They are calculated by an online resource.

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Grilled Bell Pepper Salad With Arugula & Feta