Published February 5, 2010 - Last Updated March 15, 2021
Roasted Pepper Salad – Colorful Side Dish Recipe with Roasted Bell Peppers, Garlic and Olive Oil
Yesterday I shared my method for roasting bell peppers. Today I wanted to share a super simple way to prepare and serve them. My husband’s niece Sharone gave me this Sephardic Mediterranean salad recipe. I make it regularly because my husband loves it so much. It’s best served on a piece of crusty bread, or as a side dish for grilled chicken or fish.
Keep in mind that while it may seem like a lot of bell peppers, they will shrink when roasting. If you have the oven space, you can easily double this recipe for a larger quantity. During grilling season, you can also roast bell peppers on the grill… this method creates a wonderful smoky flavor!
Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...