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.

Roasted Pepper Salad (ensalada De Pimientos Asados)

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

  1. Preheat the oven to 425°F (220°C).
  2. 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.
  3. Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
  4. Peel the skins off the peppers, remove the seeds and stems, and slice the flesh into thin strips.
  5. In a small bowl, whisk together the olive oil, garlic, sherry vinegar, salt, and pepper.
  6. Arrange the roasted pepper strips on a serving platter, drizzle with the vinaigrette, and sprinkle with chopped parsley.
  7. 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