Red Pepper Salad
This Middle Eastern red pepper salad combines roasted bell peppers, caramelized onions, and diced carrots with fresh cilantro and warm spices for a bright, naturally sweet side dish.
This Middle Eastern red pepper salad combines roasted bell peppers, caramelized onions, and diced carrots with fresh cilantro and warm spices for a bright, naturally sweet side dish.

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Prepare the vegetables - dicing the onions, chopping the carrots and the cilantro.
Heat about half the oil in a skillet on medium high heat.
Add the onions to the skillet and cook until soft - about 10 minutes.
Add in the sweet paprika and cook through for 2 minutes.
Add in the red wine vinegar and cook off for a minute.
Add in the red bell peppers and cook until tender - about 10 minutes.
Add the carrots, cilantro, sugar and salt and cook for another couple of minutes.
Let the mixture cool a little.
Pour the contents into the food processor and pulse until small yet still chunky.
Add a little more of the oil if the mixture is dry.
Serve and enjoy!
Store in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature; no reheating needed.
Yes. This salad tastes even better the next day as flavors meld. Store covered in the refrigerator for up to 4 days.
Raw peppers work but lack the depth. Roasting (or sautéing until softened) caramelizes their natural sugars and creates the signature sweet, smoky flavor of this dish.
Regular paprika works as a substitute, though you'll lose some sweetness. Add an extra 1/2 teaspoon of sugar to compensate.
Yes. Use about 3 cups jarred peppers (drained), then sauté with onions and carrots as directed. Reduces prep time significantly.
Yes. All ingredients are plant-based—olive oil, vegetables, herbs, and spices.

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