Grilled peppers, olives and sun-dried tomato salad

4 servings

30 minutes

This salad is a true symphony of Mediterranean flavors, capturing the sunny warmth of the Greek shores. Grilled sweet peppers add a rich aroma with a slight smoky hint, while olives contribute a savory saltiness. Sun-dried tomatoes soaked in oil reveal deep fruity-umami notes, and olive oil and balsamic vinegar unite all ingredients into a harmonious blend. This salad is perfect as a standalone dish for summer meals or as an exquisite complement to meat and fish main courses. Its rich flavor and textural variety make it a centerpiece for any table – from cozy family dinners to festive Greek feasts.

Energy value per serving

• Calories: 173.7
• Proteins: 5.8g
• Fats: 6.8g
• Carbohydrates: 20.4g

Ingredients

• Sweet pepper: 4 pc
• Pitted olives in oil: 0.3 glass
• Sun-dried tomatoes in oil: 100 g
• Extra virgin olive oil: 1 tbsp
• Coarse salt: to taste
• Balsamic vinegar: 1 tbsp

Cooking steps

1. Preheat the grill or barbecue.

2. Place the peppers whole or cut into 4 pieces and remove the seeds. Fry for about 5 minutes on each side until almost soft. Cool and cut into medium pieces. Transfer to a bowl.

   Required ingredients:

   • Sweet pepper: 4 pieces

3. Add halved olives, chopped tomatoes, olive oil, and vinegar. Season with salt and mix well.

   Required ingredients:

   • Pitted olives in oil: 0.3 glass
   • Sun-dried tomatoes in oil: 100 g
   • Extra virgin olive oil: 1 tablespoon
   • Coarse salt:  to taste
   • Balsamic vinegar: 1 tablespoon