Grilled peppers, olives and sun-dried tomato salad
4 servings
30 minutes
This salad is a true symphony of Mediterranean flavors, capturing the sunny warmth of the Greek shores. Grilled sweet peppers add a rich aroma with a slight smoky hint, while olives contribute a savory saltiness. Sun-dried tomatoes soaked in oil reveal deep fruity-umami notes, and olive oil and balsamic vinegar unite all ingredients into a harmonious blend. This salad is perfect as a standalone dish for summer meals or as an exquisite complement to meat and fish main courses. Its rich flavor and textural variety make it a centerpiece for any table – from cozy family dinners to festive Greek feasts.
1
Preheat the grill or barbecue.
2
Place the peppers whole or cut into 4 pieces and remove the seeds. Fry for about 5 minutes on each side until almost soft. Cool and cut into medium pieces. Transfer to a bowl.
- Bell pepper: 4 pieces
3
Add halved olives, chopped tomatoes, olive oil, and vinegar. Season with salt and mix well.
- Pitted black olives in oil: 0.3 glass
- Sun-dried tomatoes in oil: 100 g
- Extra virgin olive oil: 1 tablespoon
- Coarse salt: to taste
- Balsamic vinegar: 1 tablespoon
