Baked Pepper Salad
6 servings
60 minutes
Roasted pepper salad is a true culinary masterpiece that combines the tenderness of roasted sweet peppers with the aroma of fresh herbs. This dish is inspired by Mediterranean cuisine, where vegetables are sautéed and roasted to reveal their natural sweetness. Roasted peppers acquire a rich flavor, and light caramelization on the skin adds a smoky zest. The dressing made of olive oil, sherry vinegar, and garlic makes the salad vibrant and expressive, while green basil and parsley provide freshness. This salad is the perfect addition to a summer dinner; it pairs wonderfully with toasted croutons and can serve as a light standalone dish or a side for meat and fish. A meal infused with sunshine and garden aromas!
1
Cut the peppers in half, remove the seeds and other internal issues, brush with olive oil, salt, and send to an oven preheated to 200 degrees.
- Sweet pepper: 12 pieces
- Olive oil: 150 ml
- Salt: to taste
2
Bake until the peppers are soft and fragrant. If their skin gets slightly burnt, it's not a problem. It adds spiciness to the taste and aroma, and the burnt parts can be easily removed.
- Sweet pepper: 12 pieces
3
Remove the roasted peppers from the oven and cool them until they can be cut into thick noodles. Cut the peppers into noodles and mix with olive oil, sherry vinegar, finely chopped parsley, crushed garlic, and whole leaves of green basil. Season with salt and pepper, mix again, let it sit for a while, and serve. It goes well with crispy croutons fried in vegetable oil.
- Olive oil: 150 ml
- Sherry vinegar: 50 ml
- Parsley: 50 g
- Garlic: 8 cloves
- Green basil: 100 g
- Salt: to taste
- Ground red pepper: to taste