Salad with baked peppers and olives
1 serving
60 minutes
The salad with roasted peppers and olives is a bright and aromatic dish from the depths of European cuisine. Its history is closely linked to the traditions of the Mediterranean region, where roasted vegetables and olives form the basis of many culinary masterpieces. Roasted bell peppers acquire a rich sweet flavor, while olives add a spicy salty note. The dressing made from olive oil and raspberry vinegar gives the salad a harmonious sweet-sour freshness. It is perfect as an appetizer or side dish, accompanying meat and fish dishes. The salad is easy to prepare, but its taste reveals the depth of traditional European cuisine. It is best served slightly chilled to fully bring out the aroma and texture of all ingredients.
1
Wash the bell pepper, cut it in half, and remove the seeds.
- Sweet pepper: 2 pieces
2
Place on a baking sheet lined with foil, cut side down, and bake under the grill for about 20 minutes. Once the pepper is charred, remove it, place it in a plastic bag for 15-20 minutes, peel off the skin, and cut into cubes about 1*1 cm.
- Sweet pepper: 2 pieces
3
If the olives are pitted, cut them into 2-3 pieces; if they have pits, press the olive with the flat side of the knife to remove the pit and cut randomly.
- Olives: 25 pieces
4
For the dressing, mix olive oil, raspberry vinegar, chopped cilantro, minced garlic, salt, and pepper.
- Olive oil: 3 tablespoons
- Vinegar: 2 teaspoons
- Coriander: 1 bunch
- Garlic: 1 clove
- Salt: to taste
- Freshly ground black pepper: to taste
5
Put baked peppers and olives in a bowl, dress with sauce, mix, let sit for 15 minutes for all ingredients to 'get to know each other', and serve as an appetizer.
- Sweet pepper: 2 pieces
- Olives: 25 pieces