Tomato and baked red pepper salad with croutons
4 servings
46 minutes
Tomato and roasted red pepper salad with croutons is a bright and aromatic dish inspired by Belarusian culinary traditions. The roasted peppers add tenderness and sweetness, while sherry vinegar adds a subtle tang that highlights the natural freshness of the tomatoes. Crunchy croutons made from rustic bread fill the salad with texture, and almonds and garlic give it a light nutty note and spiciness. This salad delights not only with its taste but also with its rich color – red, green, and golden hues create a true culinary masterpiece. Perfect as a light summer dinner or a vibrant appetizer for a festive table, it pairs well with meat dishes and can be a magnificent accompaniment to a glass of white wine.
1
Preheat the oven to 230 degrees. Place the peppers on a baking sheet and roast until the skin starts to char, about 30 minutes. Transfer to a bowl, cover with plastic wrap, let cool slightly, and remove the seeds and skin. Cut into thin strips.
- Red sweet pepper: 2 pieces
2
Place broken pieces of bread on a clean baking sheet and drizzle with 2 teaspoons of olive oil. Add salt and pepper. Mix and roast until golden for about 7 minutes.
- Country bread: 100 g
- Extra virgin olive oil: 5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Cut the tomatoes into small slices.
- Tomatoes: 2 pieces
4
In a large bowl, mix the remaining olive oil, sherry vinegar, minced garlic, and almonds. Season with salt and pepper. Add tomatoes, peppers, parsley, and croutons. Toss to combine.
- Extra virgin olive oil: 5 teaspoon
- Sherry vinegar: 2 teaspoons
- Garlic: 1 clove
- Chopped almonds: 2 tablespoons
- Tomatoes: 2 pieces
- Red sweet pepper: 2 pieces
- Chopped parsley: 1 tablespoon
- Country bread: 100 g