Vegetable salad with stewed peppers
4 servings
30 minutes
Vegetable salad with stewed peppers is a bright and aromatic dish that combines the freshness of vegetables with the rich flavor of roasted peppers and eggplants. Its roots trace back to Mediterranean cuisine, where the richness of flavors, simplicity of preparation, and naturalness of ingredients are traditionally valued. Soft, slightly caramelized peppers and eggplants paired with juicy cherry tomatoes and crunchy cucumbers create a harmony of textures and shades. Herbs, garlic, and balsamic vinegar add zest and depth of flavor, making the salad an ideal complement to meat and fish dishes. It is suitable for a light dinner or festive table, and its rich aroma and natural sweetness of vegetables enchant from the first bite.
1
Cut the eggplants in half lengthwise, then slice each half into medium wedges. Fry them, like the peppers, on both sides until golden, then place on paper towels to drain the fat.
- Eggplant: 1 piece
2
Cut the cherries into quarters. Chop the cucumbers coarsely.
- Cherry tomatoes: 15 pieces
- Cucumbers: 2 pieces
3
Place all ingredients in a salad bowl without mixing to avoid excess juice.
4
Add coarsely chopped greens and garlic. Season with salt and pepper to taste, and drizzle with balsamic vinegar. Gently mix the contents of the salad bowl with two spoons.
- Spring onion: 150 g
- Garlic: 1 clove
- Cilantro: to taste
- Green basil: to taste
- Salt: to taste
- Ground black pepper: to taste
- Balsamic vinegar: 1 tablespoon
5
Cut the peppers into medium-sized squares. Sauté them in olive oil until golden for 5-7 minutes — and set aside.
- Fresh red bell pepper: 1 piece
- Fresh yellow bell pepper: 1 piece
- Green bell pepper: 1 piece
- Olive oil: 2 tablespoons
