Roasted pepper salad

    45 min

    This colourful salad makes a tasty accompaniment to seafood, chicken or lamb, or it can be served as part of a Mediterranean starter selection, with ciabatta bread or baguette. Peppers are an excellent source of vitamin C, and when roasted they still retain substantial amounts of this important vitamin.

    25 people made this

    Serves: 6 

    • 2 large red peppers
    • 2 large yellow or orange peppers
    • 2 large green peppers
    • 2½ tbsp extra virgin olive oil
    • 2 tsp balsamic vinegar
    • 1 small garlic clove, very finely chopped or crushed
    • salt and pepper
    • To garnish
    • 12 black olives, stoned
    • a handful of small fresh basil leaves

    Prep:45min  ›  Ready in:45min 

    1. Preheat the oven to 200ºC (400ºF, gas mark 6). Brush the peppers with 1 tbsp of the olive oil and arrange them in a shallow roasting tin. Roast for about 35 minutes or until the pepper skins are evenly darkened, turning them 3 or 4 times. Place the peppers in a polythene bag and leave until they are cool enough to handle.
    2. Working over a bowl to catch the juice, peel the peppers. Cut them in half and discard the cores and seeds (strain out any seeds that fall into the juice), then cut into thick slices.
    3. Measure 1½ tbsp of the pepper juice into a small bowl (discard the rest). Add the vinegar, garlic and salt and pepper to taste, and whisk in the remaining 1½ tbsp olive oil.
    4. Arrange the peppers on a serving platter or on individual salad plates. Drizzle over the dressing and garnish with the olives and basil leaves.

    Another idea

    For a roasted red pepper and onion salad to serve 4, quarter and seed 4 red peppers and put them in a baking dish with 4 small red onions, quartered. Drizzle over 1½ tbsp extra virgin olive oil and season to taste. Roast in a preheated 200ºC (400ºF, gas mark 6) oven for about 35 minutes, turning once, until the vegetables are tender and browned around the edges. Cool, then peel the peppers, if wished, holding them over the baking dish. Whisk 2 tsp lemon juice with 1½ tbsp extra virgin olive oil in a salad bowl and season to taste. Add 115 g (4 oz) rocket or mixed red salad leaves and toss to coat. Pile the peppers and onions on top and drizzle over their cooking juices. * For an Oriental-style pepper and Chinese leaf salad to serve 4, seed and thinly slice 2 red peppers (or 1 red and 1 yellow pepper) and 1 fresh red chilli. Mix in a salad bowl with 150 g (5½ oz) shredded Chinese leaves. For the dressing, whisk together 1 tbsp rice vinegar, 1 tsp toasted sesame oil, 2 tsp groundnut oil and 1 tsp soy sauce. Drizzle over the vegetables and toss to coat. Sprinkle with 2 tbsp toasted sesame seeds and serve.

    Plus points

    Herbalists recommend basil as a natural tranquilliser. It is also believed to aid digestion, ease stomach cramps and help to relieve the headaches associated with colds. * Olives are a source of vitamin E, although they are usually not eaten in large enough quantities to make a significant contribution to the diet.

    Each serving provides

    Excellent source of niacin, vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E. Good source of folate.

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    Reviews in English (1)


    awesome salad...goes great with salmon!! I made it using peppers, rocket leaves, olives and basil and seasoned with olive oil, very little pepper juice and little garlic granules...very nice...prepare right before serving otherwise it will become quite soggy  -  16 Nov 2013