Baked Pepper Salad with Balsamic Vinegar
2 servings
30 minutes
Roasted pepper salad with balsamic vinegar is a classic Italian dish that embodies the simplicity and elegance of Mediterranean flavors. Roasted peppers acquire a sweet, rich taste with a hint of smokiness, while the addition of balsamic vinegar enhances their natural sweetness, giving the dish a tangy zest. Olive oil makes the texture tender and velvety, while chili flakes add a mild heat. This dish is perfect as an appetizer or as a side to meat and fish. Its simplicity and elegance make it ideal for summer dinners and festive gatherings, filling the atmosphere with the aromas of sunny Italy.
1
Preheat the oven to 220 degrees and place the tray with peppers inside for twenty to twenty-five minutes.
- Bell pepper: 3 pieces
2
Remove the insides and skin from the prepared peppers, then tear them into narrow long strips by hand. They don't need to be too thin.
3
Salt, sprinkle with pepper (preferably flakes rather than ground), add balsamic vinegar and olive oil.
- Salt: 0.5 teaspoon
- Chili flakes: 0.5 teaspoon
- Balsamic vinegar: 0.5 teaspoon
- Olive oil: 1 tablespoon
