Red Pepper Salad with Cilantro | CookOS

Red Pepper Salad

Name: Red Pepper Salad with Cilantro
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 1/4 cup olive oil, divided; 2 large onions, chopped; 4 - 5 red bell peppers, chopped; 2 cups carrots, diced; 1/2 bunch cilantro leaves; 1 tablespoon sugar; 1 tablespoon sweet paprika; 1 tablespoon red wine vinegar; Salt to taste

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.

🌍Middle Eastern 🥗Vegan 🥗Vegetarian 🥗Gluten-Free 🏷️Zahav 🏷️Red bell peppers Israeli food

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Total

35 min

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Feed Your Soul Too

Ingredients

1/4 cup olive oil, divided
2 large onions, chopped
4 - 5 red bell peppers, chopped
2 cups carrots, diced
1/2 bunch cilantro leaves
1 tablespoon sugar
1 tablespoon sweet paprika
1 tablespoon red wine vinegar
Salt to taste

9 Ingredients

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Instructions

1
Prepare the vegetables - dicing the onions, chopping the carrots and the cilantro.
2
Heat about half the oil in a skillet on medium high heat.
3
Add the onions to the skillet and cook until soft - about 10 minutes.
4
Add in the sweet paprika and cook through for 2 minutes.
5
Add in the red wine vinegar and cook off for a minute.
6
Add in the red bell peppers and cook until tender - about 10 minutes.
7
Add the carrots, cilantro, sugar and salt and cook for another couple of minutes.
8
Let the mixture cool a little.
9
Pour the contents into the food processor and pulse until small yet still chunky.
10
Add a little more of the oil if the mixture is dry.
11
Serve and enjoy!

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Tips & Notes

Pro tips

Cook the onions and peppers low and slow over medium heat for 15–20 minutes to develop sweetness through caramelization, not browning.
Add the sugar and paprika early so they bloom in the oil and distribute evenly throughout the salad.
Taste and adjust acid: red wine vinegar's strength varies; add in small increments and taste after each addition.
Tear or chop cilantro by hand just before serving to preserve its bright, fresh aroma.

Substitutions

Red wine vinegar → apple cider vinegar or lemon juice (use same amount for vinegar, reduce lemon juice to 2 teaspoons)
Sweet paprika → smoked paprika (adds smokiness instead of sweetness; add extra 1/2 teaspoon sugar)
Cilantro → flat-leaf parsley (milder flavor but keeps the fresh, herbaceous character)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature; no reheating needed.

Common Questions

Can I make this salad ahead of time?

Yes. This salad tastes even better the next day as flavors meld. Store covered in the refrigerator for up to 4 days.

Do I need to roast the peppers or can I use them raw?

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.