Best 8 Olive And Celery Salad With Roasted Red Peppers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Enhance your culinary repertoire and tantalize your taste buds with our comprehensive guide to preparing an exquisite olive and celery salad with roasted red peppers. This delectable dish combines crisp celery, succulent olives, and sweet roasted red peppers in a harmonious blend of flavors. Discover the secrets of selecting the freshest ingredients, roasting the peppers to perfection, and crafting a tangy dressing that complements the salad's vibrant components.

Check out the recipes below so you can choose the best recipe for yourself!

OLIVE & CELERY SALAD



Olive & Celery Salad image

Yield 4-6 servings

Number Of Ingredients 8

1 1/2 - 2 cups sliced green olives (Pitted green olives with pimento okay, but I prefer large green plain pitted.)
1 1/2 - 2 cups celery hearts sliced-including those yummy leaves (Middle of celery is tastier.)
3 tablespoons olive juice from jar
1 tablespoon extra virgin olive oil
2 tablespoons red garlic vinegar (White or plain red vinegar is fine.)
1 green onion chopped
1/2 teaspoons each of parsley, oregano, basil
s & p to taste

Steps:

  • Mix all ingredients in medium bowl and serve with crusty Italian bread. Also wonderful as a side salad with tuna salad, tomato pasta dishes, anything really!

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD



Mediterranean Style Roasted Red Pepper and Lentil Salad image

A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!

Provided by Pooja Mottl

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

1 ½ large red bell peppers, halved and seeded
1 tablespoon extra virgin olive oil
1 cup French green lentils
3 cups cold water
1 pinch sea salt
1 small onion, finely diced
2 stalks celery, finely diced
2 carrots, peeled and finely diced
½ cup finely chopped flat-leaf parsley
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 small shallots, coarsely chopped
½ teaspoon sea salt
5 tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
1 ½ tablespoons balsamic vinegar
½ cup extra-virgin olive oil

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
  • Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
  • Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
  • Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Serve this flavorful salad alongside roasted chicken, polenta, or grilled steak.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 8

4 medium red bell peppers
1 teaspoon extra-virgin olive oil
1 tablespoon capers, rinsed and drained
1/4 cup pitted Kalamata olives
1/2 teaspoon red-wine vinegar
1 teaspoon lemon zest
Coarse salt and ground pepper
Fresh basil leaves, for serving

Steps:

  • Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.
  • Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.

Nutrition Facts : Calories 82 g, Fat 5 g, Fiber 3 g, Protein 2 g, SaturatedFat 1 g

CELERY & OLIVE SALAD



Celery & Olive Salad image

Make and share this Celery & Olive Salad recipe from Food.com.

Provided by NELady

Categories     < 15 Mins

Time 14m

Yield 2 1/2 cups, 4 serving(s)

Number Of Ingredients 8

2 cups chopped celery, including leaves
1/2 cup chopped pitted green olives
2 tablespoons extra virgin olive oil
2 tablespoons white wine vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • In a medium-sized glass or plastic bowl, stir together celery, olives, olive oil, vinegar, oregano, garlic powder, salt and pepper until well combined. Cover and refrigerate for at least 4 hours or as long as overnight.
  • Serve as an accompaniment to fish or meat.

Nutrition Facts : Calories 94.5, Fat 9.4, SaturatedFat 1.3, Sodium 592.9, Carbohydrate 2.9, Fiber 1.6, Sugar 1.2, Protein 0.7

RED PEPPER AND CELERY ROOT SALAD



Red Pepper And Celery Root Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 10m

Yield 10 servings

Number Of Ingredients 10

4 large red bell peppers
2 large celery roots
4 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
2 teaspoons dried chervil
1 teaspoon dried tarragon
2 tablespoons finely chopped parsley
1/2 cup extra-virgin olive oil
Freshly ground black pepper to taste

Steps:

  • Wash, core and seed peppers and cut into very fine julienne strips. Julienne celery root by hand or with extra-fine julienne blade of a food processor.
  • Whisk together vinegar, lemon juice, mustard, chervil, tarragon and 2 teaspoons parsley. Whisk in olive oil. Season with pepper.
  • Combine peppers and celery root. Pour the dressing over vegetables and mix well. Refrigerate at least 4 hours, or overnight.
  • To serve, drain off excess dressing, spoon salad into a bowl and sprinkle with remaining parsley.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 11 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 129 milligrams, Sugar 5 grams, TransFat 0 grams

CHICKEN SALAD WITH ROASTED RED PEPPERS



Chicken Salad with Roasted Red Peppers image

Provided by Melissa Clark

Categories     Chicken     Garlic     Leafy Green     Herb     Mustard     Pepper     Vegetable     No-Cook

Yield Makes 4 servings

Number Of Ingredients 11

2 teaspoons Dijon mustard
1 teaspoon white wine or sherry vinegar
1/2 garlic clove, minced
2 tablespoons extra virgin olive oil, plus extra, if desired
1/2 roasted chicken, skinned, meat removed from the bone, and roughly chopped (about 1 1/2 cups meat)
1 stalk celery, chopped
3 tablespoons chopped roasted red bell peppers
1 tablespoon chopped chives
Coarse sea salt or kosher salt and freshly ground black pepper
Whole wheat bread or crusty white bread, for serving, optional
Mixed salad greens, for serving, optional

Steps:

  • 1. To make the vinaigrette, in a small bowl whisk together the mustard, vinegar, and garlic. Whisking constantly, slowly add the olive oil until fully incorporated.
  • 2. In a medium bowl combine the chicken, celery, red peppers, and chives. Fold in the vinaigrette. Season with salt and black pepper and serve, either made into a sandwich or over salad greens tossed with a little more olive oil and sprinkled with salt.
  • Brown-bag it with: grapes

WARM PICKLED CAULIFLOWER SALAD WITH ROASTED RED PEPPERS



Warm Pickled Cauliflower Salad with Roasted Red Peppers image

Warm pickled salad.

Provided by Isa Lindsay

Categories     Salad     Vegetable Salad Recipes

Time 40m

Yield 4

Number Of Ingredients 11

½ cup red wine vinegar
2 teaspoons salt
1 teaspoon dried oregano
1 large bay leaf
1 large head cauliflower, separated into florets
8 medium roasted red peppers, drained and sliced
4 stalks celery, trimmed and chopped
4 thin slices prosciutto, or more to taste
⅔ cup olives, chopped
¼ cup olive oil
ground black pepper to taste

Steps:

  • Combine vinegar, salt, oregano, and bay leaf in a large pot over high heat; bring to a boil. Add cauliflower and cover; cook until tender, 8 to 10 minutes. Drain cauliflower, reserving about 1/2 cup of the brine.
  • Combine roasted red peppers, celery, prosciutto, and olives in a large bowl. Add cauliflower, olive oil, and a splash of the brine. Season with pepper. Toss, taste, and serve hot.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 25.8 g, Cholesterol 6.2 mg, Fat 19.6 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 3.4 g, Sodium 2257.3 mg, Sugar 10.7 g

Tips:

  • Choose fresh, crisp ingredients: The fresher the ingredients, the better the salad will taste. Look for crisp celery, juicy olives, and brightly colored roasted red peppers.
  • Use a variety of olives: Different types of olives offer different flavors and textures. Try using a mix of black, green, and Kalamata olives.
  • Roast your own red peppers: Roasting red peppers at home is easy and gives them a smoky, sweet flavor. Simply slice the peppers in half, toss them with olive oil, and roast them in a 400-degree oven until they are tender.
  • Make the dressing in advance: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for busy weeknights.
  • Add some crunch: To add some extra crunch to the salad, try adding some chopped walnuts or almonds.

Conclusion:

This olive and celery salad with roasted red peppers is a delicious and easy-to-make side dish that is perfect for any occasion. The combination of flavors and textures is sure to please everyone at the table. So next time you're looking for a healthy and refreshing salad, give this one a try.

Related Topics