Salad with baked sweet pepper and olives

4 servings

30 minutes

The salad with roasted sweet peppers and olives is a bright, aromatic, and rich dish from European cuisine. Roasted sweet peppers reveal their natural sweetness and acquire a tender texture, while the garlic dressing adds zest. Olives provide a slight saltiness, and lemon zest refreshes the flavor. This dish can be served as an appetizer, a side for meat, or even as a light standalone dinner. The salad pairs wonderfully with boiled potatoes, bread, or a cheese platter. It can be prepared in advance as it only improves from marinating in the fridge. This salad is an ideal choice for lovers of Mediterranean flavors and healthy food.

Energy value per serving

• Calories: 292
• Proteins: 4.1g
• Fats: 22.7g
• Carbohydrates: 15.2g

Ingredients

• Red sweet pepper: 5 pc
• Pitted olives: 100 g
• Olive oil: 4 tbsp
• Green basil: 1 bunch
• Lemon: 0.5 pc
• Garlic: 2 clove
• Ground black pepper: to taste
• Salt: to taste

Cooking steps

1. Wash and dry the peppers. Preheat the oven to 200°C, line a baking tray with parchment paper, brush the peppers with olive or sunflower oil, place them on the tray and bake in the oven for about 20 minutes until the skin partially blackens. Turn the peppers once during baking. Remove the cooked peppers from the oven and place them in a suitable container. Cover tightly with a lid, wrap in a kitchen towel and leave for 25-30 minutes. During this time, the skin will easily separate from the flesh due to steam. You can also use ready-made roasted peppers available in supermarkets; they are very convenient and significantly reduce cooking time.

   Required ingredients:

   • Red sweet pepper: 5 piece
   • Olive oil: 4 tablespoons

2. Peel the garlic and crush it in a mortar with some parsley leaves.

   Required ingredients:

   • Garlic: 2 cloves
   • Green basil: 1 bunch

3. Peel the peppers, remove the stem and seeds, and cut into strips about 1.5 cm wide, thinner if desired.

   Required ingredients:

   • Red sweet pepper: 5 piece

4. Place the pepper strips in a bowl, add olives, juice, and grated zest of half a lemon, slicing the zest thinly beforehand.

   Required ingredients:

   • Pitted olives: 100 g
   • Lemon: 0.5 piece

5. Mix the vegetables with garlic dressing, olive or sunflower oil, add the remaining parsley leaves, season with salt and pepper to taste, gently stir and let marinate for 1 hour in the refrigerator.

   Required ingredients:

   • Garlic: 2 cloves
   • Olive oil: 4 tablespoons
   • Green basil: 1 bunch
   • Ground black pepper:  to taste
   • Salt:  to taste

6. Serve with boiled potatoes or as a standalone dish. Enjoy your meal!