Roasted Pepper Salad (ensalada De Pimientos Asados)
Roasted Pepper Salad (Ensalada de Pimientos Asados) is a traditional dish from Extremaduran cuisine that is bursting with flavor and vibrant colors. This refreshing salad is perfect for a light lunch or as a side dish for a summer barbecue.
Ingredients
- 4 large red bell peppers
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons sherry vinegar
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425°F (220°C).
- Place the whole bell peppers on a baking sheet and roast in the oven for 20-25 minutes, or until the skins are charred and blistered.
- Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
- Peel the skins off the peppers, remove the seeds and stems, and slice the flesh into thin strips.
- In a small bowl, whisk together the olive oil, garlic, sherry vinegar, salt, and pepper.
- Arrange the roasted pepper strips on a serving platter, drizzle with the vinaigrette, and sprinkle with chopped parsley.
- Let the salad marinate for at least 30 minutes before serving to allow the flavors to meld together.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Oven
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 7g
Supplies
Baking sheet Bowl Plastic wrap Serving platter
Tools
Knife Whisk
Serving suggestions
Serve the Roasted Pepper Salad as a side dish with grilled meats or as a topping for crusty bread.
Tips & tricks
For a smoky flavor, you can also grill the peppers over an open flame until charred on all sides before peeling and slicing them.
Cost
$8