Roasted Red Pepper Salad

Memorial Day weekend. Steve grilled, which he has grilled every Memorial Day since I was a child, and which he will grill every Memorial Day until he decides not to, and I am not anticipating that decision any time soon because the grilling is Steve's primary leisure occupation and he approaches it with the focus of a craftsman. The twins had their first hot dog, which I cut into approximately forty pieces, and Owen ate every piece with methodical appreciation and Nora ate twelve pieces in about forty-five seconds and then tried to take Owen's plate.

This is what Memorial Day looks like now: two toddlers in the backyard, one running and one walking, both of them finding the world endlessly interesting, both of them occasionally requiring redirection from eating things that are not food. Owen found a leaf interesting. Nora found the hose interesting. Steve turned the hose off in time. These things happen.

Matt drove up from Springfield with a pie and a six-pack, which is his contribution to every family gathering and which I find deeply reliable. He sat in the yard with a beer and watched Owen carry around a stick for forty minutes and said "that kid's going to be an engineer" and I said he might be right. Matt is a baseball coach and he reads people with his body as the instrument, which is to say: he is usually right about these things.

I brought potato salad. Aldi potatoes, Jewel mustard, Aldi mayo, red onion, fresh dill from the little pot I have started keeping on the kitchen windowsill because I want fresh herbs and this is what I can manage in an apartment. The dill made it. The potato salad was better than any potato salad I have made before and I want this noted.

The potato salad was the moment of this weekend — I want that documented, I said it in the story, I mean it — but the reason I keep coming back to this roasted red pepper salad is that it lives in the same spirit: simple ingredients, a little fresh herb doing a lot of work, the kind of thing you bring to a backyard and people ask you about it all afternoon. It’s the side dish that earns its spot next to the grill without asking for much from you, which, when you are also managing two toddlers and a hose situation, matters a great deal.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 6

Ingredients

4 large red bell peppers
1 can (15 oz) chickpeas, drained and rinsed
1/2 red onion, thinly sliced
1/3 cup Kalamata olives, halved
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
2 tablespoons fresh flat-leaf parsley, chopped
2 oz feta cheese, crumbled (optional)

Instructions

Roast the peppers. Place whole red bell peppers directly on a gas flame or under the broiler on high, turning occasionally with tongs, until charred and blackened on all sides, about 15–20 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam for 10 minutes.
Peel and slice. Once cool enough to handle, peel off and discard the charred skin. Remove the stems and seeds. Slice the peppers into 1/2-inch-wide strips and transfer to a large bowl.
Make the dressing. In a small bowl, whisk together the olive oil, red wine vinegar, garlic, smoked paprika, salt, and black pepper until combined.
Assemble the salad. Add the chickpeas, red onion, and olives to the bowl with the peppers. Pour the dressing over and toss gently to coat everything evenly.
Rest and finish. Let the salad sit at room temperature for at least 10 minutes so the flavors can meld. Just before serving, scatter fresh parsley and feta (if using) over the top. Taste and adjust salt as needed.
Serve. Serve at room temperature or slightly chilled. This salad holds well for up to 3 days in the refrigerator — add the parsley fresh before serving if making ahead.

Nutrition (per serving)

Roasted Red Pepper Salad — The Side Dish That Shows Up and Delivers