Pepper Salad
4 servings
20 minutes
Pepper salad is an embodiment of Mediterranean cuisine, filled with vibrant colors and fresh aromas. This recipe traces back to the traditions of southern regions where vegetables, olive oil, and herbs are the foundation of gastronomy. Roasted sweet peppers acquire a rich, slightly smoky flavor that pairs excellently with crispy croutons from French baguette. Garlic sauce with wine vinegar adds a spicy note while green basil brings freshness and lightness. This salad is perfect as a standalone dish for a summer dinner or as an original appetizer for meat or fish. It can be served warm or chilled, allowing the flavors to unfold in new ways. This simple yet exquisite salad will transport you to the sunny shores of the Mediterranean.
1
Cut the peppers in half, remove the seeds, and cut into quarters. Place in a large bowl and drizzle with olive oil. Add salt and pepper, and mix everything. Pour onto a baking sheet. Place in an oven preheated to 200 degrees.
- Red sweet pepper: 1 piece
- Yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
2
Slice the French baguette, send it to the oven, and turn it into croutons.
- French baguette: 1 piece
3
Crush the garlic in a mortar, transfer to a bowl, add olive oil, white wine vinegar, salt, pepper, and whisk with a fork.
- Garlic: 4 cloves
- Olive oil: 100 ml
- White wine vinegar: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
4
Remove the tray with peppers from the oven, cool it down, and cut into strips. Place in a deep salad bowl, pour with sauce, tear off leaves from a bunch of green basil and add to the peppers. Mix everything, transfer to a dish. Serve with croutons.
- Green basil: 1 bunch