Red pepper and tomato salad with garlic
4 servings
30 minutes
Red salad made of peppers and tomatoes with garlic is a bright and aromatic dish of Bulgarian cuisine that embodies summer warmth and freshness. Its roots trace back to the traditions of Mediterranean peoples who value simple yet rich flavors. Sweet roasted pepper adds softness and a smoky aroma to the dish, while ripe tomatoes contribute juiciness and acidity. Garlic and onion combined with vinegar and herbs create spiciness and depth of flavor, while vegetable oil makes the texture tender. This salad perfectly complements meat and fish dishes but is also great as an independent appetizer. Ideal for summer feasts, it brings vibrant colors and sunny mood to the table.
1
Roast the peppers in the oven until the skin starts to burn. Transfer to a plastic bag and cool for 15-20 minutes. Remove the skin and seeds. Cut into small pieces.
- Red sweet pepper: 750 g
2
Remove seeds from the tomatoes and cut them into small pieces. Transfer to a bowl and add the peppers.
- Tomatoes: 100 g
- Red sweet pepper: 750 g
3
Clean and finely chop the onion. Mince the garlic and mix it with oil and finely chopped parsley. Add salt and vinegar. Mix with the vegetables and place on a serving plate.
- Onion: 150 g
- Garlic: 5 clove
- Salt: to taste
- Vinegar: to taste
- Vegetable oil: 4 tablespoons
- Chopped parsley: 2 tablespoons