Roasted red peppers and tomatoes are a total power couple and this dressing proves it. It's slightly sweet, tangy, rich, and creamy enough to coat every last bite of your favorite salad greens. If you're into bold, veggie-packed flavor, this roasted red pepper salad dressing is about to be your new go-to!
This dressing is high up on my list of favorites. Sure, roasting the veggies takes a little extra work, but believe me, the flavor payoff is worth it. The roasted tomatoes and peppers add body and richness that make any salad feel like a main event, not just a side dish.
I love it with my White Bean and Orzo Salad, especially when loaded up with fresh summer veggies.
It also happens to be a genius way to use up wrinkly tomatoes or a half-empty jar of peppers in the fridge. Extra veggies, no waste, and wicked flavor? I think you see why I love it!
Why you’ll love this Red Pepper Vinaigrette
- Naturally creamy (no dairy!) dressing thanks to the blender and those roasted veggies
- Bursting with a sweet, tangy, slightly smoky flavor
- Perfect for kale salads, pasta salads, grain bowls, and more
- Robust flavor that really works with Middle Eastern or Mediterranean recipes
- Packed with real, fresh ingredients and everyday pantry staples
Ingredients for Red Pepper Dressing
- White balsamic vinegar - This type of vinegar is a little lighter and sweeter than the dark stuff you're used to. It enhances the natural sweetness in the veggies and keeps the color bold and vibrant.
- Olive oil - I always reach for extra virgin olive oil. If you use red peppers packed in oil, you can actually use that instead.
- Pure maple syrup - Just a touch to balance out the acidity.
- Cherry tomatoes - I usually use regular cherry tomatoes or small Campari tomatoes. Roasting intensifies their flavor and evaporates some of the moisture.
- Jarred roasted red bell peppers - Jarred red peppers are one of my favorite pantry shortcuts, but it's not hard to roast your own at home. I often like to roast baby bell peppers since they are even sweeter.
- Salt
How to Make Roasted Red Pepper Salad Dressing
- Preheat oven to 400
- To a baking sheet, add the cherry tomatoes, drizzle with olive oil and season with salt and bake for 20 minutes until soft. If choosing to use baby bell peppers rather than jarred, add the peppers to the same sheet pan as the tomatoes.
- To a high-speed blender or food processor, add balsamic vinegar, olive oil, pure maple, roasted tomatoes, roasted peppers and salt.
- Blend until smooth.
Storing Suggestions
Store any leftover dressing in an airtight container in the fridge for up to 5 days. Give it a good shake before serving.
Tips for Making the Best Roasted Tomato Dressing
- Stick with white balsamic. Regular balsamic will tint your dressing an orange-y brown shade. It still tastes good, but doesn't look quite as appetizing. White wine vinegar looks like white balsamic, but isn't quite as richly flavored or sweet. For the best flavor, look for the real deal.
- Add garlic. If you're already roasting veggies, you may as well roast some garlic, too. That sweet roasted garlic flavor works wonderfully with the peppers and tomatoes.
- Crank up the heat. Add some red pepper flakes for a little spice.
- Roast your own peppers. There are lots of ways to roast peppers, but I usually roast them on a baking sheet with the tomatoes. If you want a smoky flavor, char the peppers over an open flame. Then, place the peppers in a paper bag or a bowl covered with a plate for 5-10 minutes to steam. Peel off the charred skin and use like normal.
How to Serve
This simple, creamy dressing is anything but basic. It's bold and creamy enough to hold up in hearty kale salads, pasta salads, or hearty grains.
The veggie-rich, savory flavor really shines in summer and fall recipes, especially when paired with tons of fresh veggies, kalamata olives, roasted peppers, and your favorite greens.
I like to use it for this White Bean and Orzo Salad for a super satisfying, protein-packed side for summer gatherings or meal prepping. Just keep a jar in the fridge and you'll find lots of ways to put it to good use!
Other Delicious Homemade Salad Dressings
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Roasted Tomato and Red Pepper Salad Dressing
Ingredients
- ¼ cup white balsamic vinegar
- ¼ cup olive oil plus a drizzle
- 1 tbsp pure maple syrup
- 10-12 cherry tomatoes or 3 small campari tomatoes
- 1 large jarred roasted pepper or 3 roasted baby bell peppers
- 1 pinch salt
Instructions
- Preheat oven to 400.
- To a sheet pan add the cherry tomatoes, drizzle with olive oil and season with salt and bake for 20 minutes until soft. If choosing to use baby bell peppers rather than jarred, add the peppers to the same sheet pan as the tomatoes.
- To a high speed blender, add balsamic vinegar, olive oil, pure maple, roasted tomatoes, roasted peppers and salt.
- Blend until smooth.
- Enjoy for up to 5 days when stored in the refrigerator.
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