How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Endive Leaves with Roasted Red Bell Pepper Salsa?

You need 8 ingredients. The key ingredients include: 2 large red bell peppers, 1/2 cup minced fresh fennel bulb, 2 tablespoons chopped brine-cured black olives (such as Kalamata), 1 tablespoon olive oil (preferably extra-virgin), and more.

Is Endive Leaves with Roasted Red Bell Pepper Salsa suitable as snacks & appetizers?

Yes, Endive Leaves with Roasted Red Bell Pepper Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Endive Leaves with Roasted Red Bell Pepper Salsa?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Endive Leaves with Roasted Red Bell Pepper Salsa

Name: Endive Leaves with Roasted Red Bell Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large red bell peppers; 1/2 cup minced fresh fennel bulb; 2 tablespoons chopped brine-cured black olives (such as Kalamata); 1 tablespoon olive oil (preferably extra-virgin); 1 tablespoon red wine vinegar; 3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried; 1/2 teaspoon minced garlic; 24 Belgian endive leaves (from about 3 large heads), ends trimmed

Try this homemade Endive Leaves with Roasted Red Bell Pepper Salsa recipe the whole family will love. Made with red bell peppers, fresh fennel bulb, bri…

This Endive Leaves with Roasted Red Bell Pepper Salsa relies on simple, everyday ingredients such as large red bell peppers, minced fresh fennel bulb, red wine vinegar and minced garlic. It comes together quickly and makes 4 servings, at about 51 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Snacks & Appetizers

Servings: persons

2 large red bell peppers
1/2 cup minced fresh fennel bulb
2 tablespoons chopped brine-cured black olives (such as Kalamata)
1 tablespoon olive oil (preferably extra-virgin)
1 tablespoon red wine vinegar
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon minced garlic
24 Belgian endive leaves (from about 3 large heads), ends trimmed

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Quick Info

Servings
4 servings
Calories
51 kcal
Category
Snacks & Appetizers

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Endive Leaves with Roasted Red Bell Pepper Salsa

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