Baked Sweet Pepper Salad with Tomatoes

5 servings

5 minutes

Roasted sweet pepper and tomato salad is a harmonious blend of natural flavors and aromas, making it an ideal summer dish. Roasted sweet peppers acquire a rich, slightly smoky taste that perfectly complements the juiciness of fresh tomatoes and the spiciness of onions. Hot pepper adds a light heat to this salad, while vinegar and vegetable oil enhance its freshness. This salad not only delights with its taste but also with its aesthetics: the bright colors of the ingredients make it appealing on the table. Thanks to its natural ingredients, it works well as a standalone dish or as an accompaniment to meat and fish main courses. Its origin lacks a clear traditional history, but such salads can be found in Mediterranean and Eastern cuisines where simple and healthy combinations of fresh vegetables are valued.

Energy value per serving

• Calories: 139.1
• Proteins: 1.8g
• Fats: 10.9g
• Carbohydrates: 8.6g

Ingredients

• Sweet pepper: 500 g
• Tomatoes: 100 g
• Red chilli pepper: 70 g
• Onion: 50 g
• Vinegar: 1 tbsp
• Vegetable oil: 3 tbsp
• Parsley: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Bake the sweet pepper in the oven, peel off the skin and seeds, and cut into strips.

   Required ingredients:

   • Sweet pepper: 500 g

2. Finely chop the parsley. Slice the onion into rings, and the tomatoes into wedges. Clean the hot pepper pods and cut them lengthwise into several pieces.

   Required ingredients:

   • Parsley:  to taste
   • Onion: 50 g
   • Tomatoes: 100 g
   • Red chilli pepper: 70 g

3. Mix everything, season with salt and vinegar, place on a plate, and dress with vegetable oil. Garnish the finished salad with lemon slices.

   Required ingredients:

   • Salt:  to taste
   • Vinegar: 1 tablespoon
   • Vegetable oil: 3 tablespoons