Grilled sweet pepper salad with garlic and herbs
6 servings
30 minutes
Grilled sweet pepper salad with garlic and herbs is an ode to Mediterranean simplicity and rich flavor. The roots of the recipe trace back to Greek cuisine, where the freshness of ingredients and aromatic herbs play a key role. Grilled sweet peppers acquire a light smoky hue, while garlic and herbs enhance their sweetness and juiciness. The dressing made from vegetable oil and apple cider vinegar adds a slight tanginess, balancing the flavor palette. This salad perfectly complements meat and fish dishes but can also be served as a standalone appetizer. It is delightful both warm and chilled, nourishing the body with vitamins and energizing it with the Mediterranean sun.
1
Cut the sweet pepper in half, remove the seeds. Dip in boiling salted water for 3 minutes. Remove and pat dry with a paper towel. Drizzle with oil.
- Bell pepper: 3 pieces
- Vegetable oil: 12 tablespoons
2
Heat the grill pan. Sear the pepper halves on both sides. Cut each half lengthwise into 4 pieces. Season with salt and pepper.
- Ground black pepper: pinch
3
Prepare the sauce. Mix refined vegetable oil with apple vinegar in a 3 to 1 ratio and lightly whisk with a fork. Pour the sauce over the chopped hot pepper.
- Vegetable oil: 12 tablespoons
- Apple cider vinegar: 4 tablespoons
4
Chop the herbs and crush the garlic, then mix with the pepper in the marinade. Let it sit for 10-15 minutes.
- Fresh cilantro (coriander): 5 stem
- Garlic: 5 clove
- Dill: 5 stem
- Parsley: 5 stem
