Roasted red pepper salad dressing is the bold, smoky, and tangy upgrade your salad has been waiting for. Whether you’re tossing it with leafy greens, spooning it over grilled chicken, or using it as a dip for roasted vegetables, this homemade dressing delivers unforgettable flavor in every bite. It’s silky-smooth, naturally sweet from the peppers, and has just the right amount of zip from garlic and lemon juice. Best of all, this roasted red pepper salad dressing is simple to prepare from scratch and lasts all week in the fridge. In this post, I’ll show you exactly how I make it, how I serve it, and why this vibrant dressing deserves a spot in your regular recipe rotation.
Table of Contents
Roasted Red Pepper Salad Dressing Recipe: Easy, Bold & Homemade
- Total Time: 10 minutes
- Yield: 1 cup 1x
- Diet: Vegetarian
Description
This homemade roasted red pepper salad dressing is smoky, tangy, and naturally sweet—perfect for salads, wraps, or grilled meats.
Ingredients
2 large roasted red bell peppers (homemade or jarred, drained)
2 tablespoons olive oil
1 tablespoon red wine vinegar or lemon juice
1 teaspoon Dijon mustard
1 small garlic clove
1/4 teaspoon smoked paprika (optional)
Salt and black pepper to taste
Instructions
1. Place all ingredients in a blender or food processor.
2. Blend until completely smooth.
3. Taste and adjust salt, vinegar, or oil to preference.
4. Use immediately or chill for later.
5. Store leftovers in a sealed jar in the fridge for up to 5 days.
Notes
For thicker dressing, reduce the olive oil slightly.
To use as a sandwich spread, blend it slightly thicker.
Freeze leftovers in an ice cube tray for later use.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dressings & Sauces
- Method: Blended
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 65
- Sugar: 1g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0.5g
- Protein: 0.5g
- Cholesterol: 0mg
Keywords: roasted red pepper salad dressing, homemade salad dressing, red pepper vinaigrette
How Roasted Red Pepper Salad Dressing Became a Southern Staple
A childhood memory with bold beginnings
Back in my grandmother’s cozy kitchen in St. Francisville, vegetables were more than side dishes—they were vibrant, seasoned with care, and dressed like royalty. I’ll never forget the day she tossed a few leftover roasted peppers into the blender with garlic and olive oil. She didn’t use a recipe. She just tasted, adjusted, and made something unforgettable. I watched her pour it over a bowl of garden greens and call it done. That smoky, rich red pepper salad dressing became a family favorite that night.
Years later, now living in New Orleans with my own little ones, I find myself making the same blend. Just like her, I trust my taste and use what I have on hand. It’s quick, wholesome, and always hits the right note at dinner.
Why roasted red pepper salad dressing works every time
There’s something magical about the balance of smoky and sweet in this dressing. Roasted red peppers give it a deep, naturally sweet base. A touch of garlic and lemon brightens it. Olive oil smooths everything out. And if you’re feeling bold, a pinch of smoked paprika takes it to another level.
You can make roasted red pepper salad dressing in a food processor or blender in just a few minutes. If you’ve enjoyed creamy dressings like my homestyle ranch recipe, you’ll love this lighter, brighter homemade twist.
Simple Ingredients That Make Roasted Red Pepper Salad Dressing Shine
Make it from scratch with real ingredients
The beauty of this roasted red pepper salad dressing is that you don’t need fancy ingredients—just whole foods that you likely already have. Roasting your own peppers is easy and worth it, but jarred roasted red peppers work just as well when time is tight.
Here’s what I use to make one batch:
- 2 large roasted red bell peppers (homemade or jarred, drained)
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar (or lemon juice)
- 1 teaspoon Dijon mustard
- 1 small garlic clove
- ¼ teaspoon smoked paprika (optional, but deepens the flavor)
- Salt and black pepper to taste
Blend everything in a food processor or high-speed blender until completely smooth. If it’s too thick, add a teaspoon or two of water or olive oil. I usually give it a taste and tweak the vinegar or salt to match what I’m serving it with.
Customize the texture and flavor to match your meals
You can easily adjust this recipe based on what you’re making. For a thick dip-style dressing, reduce the olive oil slightly. If you want something thinner to drizzle over grilled vegetables or wraps, add a splash of water or extra vinegar.
This roasted red pepper salad dressing also pairs beautifully with heartier dishes. If you loved the smoky blend in my ranch and BBQ sauce, this dressing gives you that same depth—without needing the grill.
How to Use Roasted Red Pepper Salad Dressing Beyond Just Salad
This dressing isn’t just for lettuce
While roasted red pepper salad dressing is perfect on a crisp bed of greens, I’ve found it shines in more unexpected places. It’s a secret weapon on grain bowls, especially ones loaded with farro, quinoa, or brown rice. Add grilled chicken, chickpeas, or sliced avocado and you’ve got a full meal that feels both fresh and filling.
It’s also fantastic as a sandwich spread. Just blend it a little thicker and smear it onto crusty bread for veggie-packed sandwiches or wraps. My kids love it drizzled over roasted sweet potatoes and crispy tofu—it adds flavor without the heaviness of cream-based sauces.
Try it warm, cold, or as a bold finishing drizzle
One thing I love about this dressing is how flexible it is with temperature. It’s delicious chilled, but it can also be gently warmed and spooned over grilled chicken or roasted vegetables as a finishing sauce. The roasted red peppers give it a natural sweetness that holds up to heat without breaking or separating.
If you’re a fan of high-protein dips like my cottage cheese ranch dip, you’ll appreciate how this one balances freshness and richness. It doesn’t just sit on top of food—it soaks in and enhances everything it touches.
Serving Roasted Red Pepper Salad Dressing
Best meals to pair with this dressing
Roasted red pepper salad dressing is more than just a salad finisher—it’s a bold and colorful ingredient that enhances everything it touches. I use it most on grain bowls with farro, roasted veggies, and chickpeas. It’s equally amazing on sandwiches and wraps—just blend it thicker and spread it like mayo. I’ve even spooned it over scrambled eggs for a savory breakfast twist. No matter how you serve it, it brings smoky-sweet balance that lifts the whole dish.
Entertaining with style and ease
When guests come over, this dressing is always a win. I serve it as a dip for raw vegetables or warmed flatbread. It looks vibrant on the table and tastes like something much fancier than it is. Slightly warming the dressing also turns it into a beautiful finishing sauce for grilled chicken, roasted fish, or even baked potatoes. It’s one of those dressings that makes you feel like you’ve done more than you actually had to.
Storing Roasted Red Pepper Salad Dressing
Keep it fresh for everyday meals
Once made, roasted red pepper salad dressing stores well for up to 5 days in the fridge. I prefer using a sealed glass jar to keep the flavors fresh and the texture smooth. If it thickens, just stir in a splash of water or olive oil to loosen it. I often make a double batch so I always have it ready for quick lunches or busy weeknights.
Freeze for longer shelf life
This dressing also freezes well. Just pour any leftovers into an ice cube tray. Once frozen, transfer the cubes into a zip-top bag. Whenever you need a quick sauce or dressing, thaw one or two cubes in the fridge or warm gently on the stove. This little prep step saves me more often than I can count.
FAQs About Roasted Red Pepper Salad Dressing and Flavor Pairings
Does ranch go well with barbecue sauce?
Yes, ranch and barbecue sauce blend beautifully. The creamy, tangy base of ranch softens the smoky, sweet heat of barbecue, creating a balanced sauce that works well as a dip or drizzle—especially for grilled or fried foods.
What’s a good sauce to mix with ranch?
Besides BBQ, try mixing ranch with hot sauce, sriracha, or even roasted red pepper salad dressing for something unique. Each one gives the ranch a new layer of flavor while keeping that familiar creamy base.
Is Chick-fil-A sauce BBQ and ranch?
Chick-fil-A sauce is actually a mix of barbecue sauce, honey mustard, and a hint of mayo—not pure ranch. But it shares a similar creamy, smoky-sweet profile that makes it a favorite.
What mixes well with barbecue sauce?
Barbecue sauce pairs well with ranch, hot sauce, honey, mustard, or even pureed roasted vegetables like red peppers. It’s a flexible base that can go sweet, spicy, or tangy depending on your recipe goals.
Conclusion
Roasted red pepper salad dressing isn’t just a recipe—it’s a reminder that simple ingredients can create unforgettable meals. From the warmth of my grandmother’s Louisiana kitchen to my own table here in New Orleans, this dressing has always felt like a bridge between generations. It’s bold, colorful, and full of heart—just like the dishes I grew up loving.
If you’ve ever wanted a homemade dressing that goes beyond basic vinaigrettes, this is it. It’s fast, fresh, and endlessly versatile. Whether you’re spooning it over grilled vegetables, blending it into wraps, or using it as a bright dip, it’s sure to become a staple in your own kitchen.
And the best part? You can truly make it your own. Add more garlic for bite, a little honey for sweetness, or toss in herbs like basil or cilantro for a seasonal spin. It’s a base recipe with endless possibilities—one that adapts to your taste and table.
Try this roasted red pepper salad dressing once, and I promise—you’ll wonder how your salads ever lived without it. From scratch, with love, and full of flavor—just the way we do it here at home.
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