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Say hello to your new favorite summer salad dressing! Made with only 4 ingredients, this roasted red pepper is shockingly easy to prepare as the roasted peppers require no peeling. The peppers lend both a sweetness and smokiness to the dressing, and the vinegar provides a perfect acidic bite. Summer salads, let’s go!

After dining at Ops in Brooklyn several summers ago, I returned home dreaming about the salad, the sole salad on the menu, an artful arrangement of Little Gems and radicchio drizzled with a roasted red pepper dressing. Ops, I learned, uses a mix of peppers, several vinegars, and herbs in their dressing, and I worried recreating it at home would be a challenge.

Much to my surprise, it was not, thanks to the roasted red peppers , which lend so much depth of flavor on their own — both a sweetness and smokiness — as well as body and richness. I kept my version simple using one variety of pepper, one type of vinegar, olive oil, salt, and no herbs, and I couldn’t believe how only four ingredients could create such a tasty emulsion.

It quickly became one of my favorite summer dressings, and I shared the recipe early last year in a bonus recipe PDF to those who pre-ordered Pizza Night . And while I never imagined tinkering with it, recently, two other recipes inspired me to do just that.

The first was this romesco sauce , which calls for roasting red bell peppers at high heat with a few other ingredients before puréing them all in a blender. It is incredibly delicious and, straying from tradition, requires no peeling of the peppers.

The second was a recipe for a “fast n’ fresh harissa” from the recently released Tahini Baby , which not only calls for no peeling of the peppers but also no roasting of the peppers. It, too, is incredibly delicious.

How, I wondered, would the simple 4-ingredient roasted red pepper dressing fare if I skipped the pepper peeling part of the process?

Turns out: spectacularly!

In my experiments, I tried roasting the peppers several ways, first as I always do, for roughly 40 minutes, until the skins completely blackened. Worrying, however, that some people might not like the idea of consuming all of that charred skin, in my next attempts, I roasted the peppers for a much shorter period of time, 20-25 minutes, just until the peppers charred in spots.

The result? Minimal blistering with the same great smoky, roasted flavor. Most important: the unpeeled peppers puréed just as smoothly as the peeled peppers. Win win.

This dressing is perfect for heartier greens like Romaine, Little Gems, radicchio, and endive, but it’s the sort of thing you’ll want to drizzle over everything from grilled meats and fish to charred vegetables and more — if, that is, you can refrain from drinking it straight from the blender. No judgement here!

How to Make Roasted Red Pepper Dressing, Step by Step

First, you need two red bell peppers:

Halve them and place them cut-side down on a sheet pan:

Roast them @ 450ºF for 20-25 minutes or just until the skins blister in spots:

Let them cool for 10 minutes; then transfer to a blender with some salt and white balsamic vinegar.

Purée until smooth, then add the olive oil, and purée again until emulsified:

Transfer to a storage jar and store in the fridge for up to two weeks:

Description

Made with only 4 ingredients, this roasted red pepper is shockingly easy to prepare as the roasted peppers require no peeling. The peppers lend both a sweetness and smokiness to the dressing, and the vinegar provides a perfect acidic bite. Summer salads, let’s go!

Notes:

• If you are concerned about the charring and prefer to use completely peeled peppers, do this: roast the peppers until they completely blacken, about 40 minutes, then transfer them to a bowl, cover it, and let stand for 20 minutes. Peel the peppers and discard the skin. Then proceed with the recipe. You may only need 1/2 cup olive oil when using completely peeled peppers, and you may only need 1/2 teaspoon of salt.

• 2 red bell peppers (about a pound)

• 3/4 teaspoon Diamond Crystal kosher salt (or half as much if using Morton or fine sea salt)

• 1/4 cup white balsamic vinegar

• 1/2 to 3/4 cup extra-virgin olive oil

1. Preheat your oven to 450ºF. Line a sheet pan with parchment paper.
2. Halve the peppers and rip out the seeds and stem. Place the peppers cut side down on the sheet pan then transfer to the oven for 20 to 25 minutes or until the peppers are blistered in spots, but not completely charred. Remove pan from the oven and let the peppers cool on the sheet pan for 10 minutes.
3. Transfer the peppers to a blender with the salt and white balsamic vinegar.
4. Puree the peppers, slowly at first, then at high speed until smooth, 30-45 seconds. Stop the machine, drizzle in 1/2 cup of the olive oil, then purée again, slowly at first, then at high speed for another 15 to 30 seconds or until emulsified. Stop the machine, taste, and add the remaining 1/4 cup olive oil if desired — I always do — and add more salt to taste. Purée one last time then transfer to a storage jar.
5. Store the dressing in the fridge for as long as 2 weeks. Bring to room temperature before using.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dressing
• Method: blender
• Cuisine: American

Description

Made with only 4 ingredients, this roasted red pepper is shockingly easy to prepare as the roasted peppers require no peeling. The peppers lend both a sweetness and smokiness to the dressing, and the vinegar provides a perfect acidic bite. Summer salads, let’s go!

Notes:

• If you are concerned about the charring and prefer to use completely peeled peppers, do this: roast the peppers until they completely blacken, about 40 minutes, then transfer them to a bowl, cover it, and let stand for 20 minutes. Peel the peppers and discard the skin. Then proceed with the recipe. You may only need 1/2 cup olive oil when using completely peeled peppers, and you may only need 1/2 teaspoon of salt.

• 2 red bell peppers (about a pound)

• 3/4 teaspoon Diamond Crystal kosher salt (or half as much if using Morton or fine sea salt)

• 1/4 cup white balsamic vinegar

• 1/2 to 3/4 cup extra-virgin olive oil

1. Preheat your oven to 450ºF. Line a sheet pan with parchment paper.
2. Halve the peppers and rip out the seeds and stem. Place the peppers cut side down on the sheet pan then transfer to the oven for 20 to 25 minutes or until the peppers are blistered in spots, but not completely charred. Remove pan from the oven and let the peppers cool on the sheet pan for 10 minutes.
3. Transfer the peppers to a blender with the salt and white balsamic vinegar.
4. Puree the peppers, slowly at first, then at high speed until smooth, 30-45 seconds. Stop the machine, drizzle in 1/2 cup of the olive oil, then purée again, slowly at first, then at high speed for another 15 to 30 seconds or until emulsified. Stop the machine, taste, and add the remaining 1/4 cup olive oil if desired — I always do — and add more salt to taste. Purée one last time then transfer to a storage jar.
5. Store the dressing in the fridge for as long as 2 weeks. Bring to room temperature before using.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dressing
• Method: blender
• Cuisine: American

Find it online : https://alexandracooks.com/2025/05/30/4-ingredient-roasted-red-pepper-dressing-no-peeling-required/

Father’s Day is one week away. Here are a few ideas, most of which, I think, will ship in time. A few things I’m excited about below include the bean spoon (back in stock!), this grilling accessory (just in time for summer), and these very delicious jarred tomatoes (so sweet and fresh).

PS: My perennial favorites can be found in the shop .

Weber Grill Pan

In action:

A Tinned Fish Subscription from FishNook

FishNook curates premium tinned seafood from artisanal producers in Spain, Portugal, and beyond, with “a focus on sustainability, tradition, and exceptional flavor.” I’ve loved everything I’ve tried from FishNook, but the Conservas de Cambados Small Sardines in Olive Oil were my favorite, and I also really loved the Island Creek Littleneck Clams , which Ben and I ate on crackers, but which would be great on pizza.

Nate Bargatze’s Big Dumb Eyes

My brother-in-law introduced me to Nate Bargatze via this SNL skit , and I’ve been a fan (as has my whole family) ever since. He is so funny, and while I have not made a lot of headway into this book yet, I have found myself laughing a lot already.

Cookies On Demand

It is such a treat to have cookie dough portioned, balled up, and ready to bake on demand. Soft & Chewy Chocolate Chip Cookie dough balls or Double Chocolate Espresso Cookie dough balls would make a great gift. Tuck them into a ziplock bag or other vessel and store them in the fridge or freezer.

Keith McNally’s I Regret Almost Everything

… a home-cooked meal featuring Balthazar’s Moules Marinière :

A Bean Spoon

The bean spoon is back in stock! You could pair it with…

… a bag of beans …

… or better: a delicious pot of beans :

Gozney’s Tread

For the adventurous father figure in your life, give the gift of pizza on the go: Gozney’s Tread is “built to explore and carefully designed to elevate the vibe of any campsite, tailgate, and everything in between.” I recently reviewed it on Pizza Every Friday .

You could pair it with Pizza Night . Now Serving in Los Angeles has signed copies of both Pizza Night and Bread Toast Crumbs , and they ship everywhere, including internationally.

Corto x Stanislaus Chef’s Essentials Kit

Rumpl Blanket

I received a Rumpl blanket as a gift, and I’ve since purchased an extra to store in the car. It’s lightweight but warm and durable, and I wrapped myself in it during many a hockey game this past winter. It would be great to take camping, too. They come in lots of fun colors and patterns .