Roasted pepper and tomato salad

Name: Roasted pepper and tomato salad
Ingredients: 2 green or yellow bell peppers (300 g); 2 red kapia peppers (300 g); 1000 ml water; 2 medium garden tomatoes (300 g); 1 teaspoon salt; 30 ml olive oil; 15 ml vinegar or balsamic vinegar; 6 fresh basil leaves; 3 sprigs fresh parsley

Salad - Roasted pepper and tomato salad by Milena J. - Recipia

The roasted peppers are briefly dunked in water to loosen their skins, then go into the roasted pepper and tomato salad. The tomatoes stay raw, while olive oil and vinegar bring everything together in a cold salad, topped with chopped basil and parsley. I choose peppers of a similar size so they roast at the same pace on the griddle. Prep: 15 minutes. Cook: 20 minutes. Rest: 30 minutes. Total time: 65 minutes. Serves: 4. Approximately 120 kcal and 2 g of protein per serving.

Ingredients

2 green or yellow bell peppers (300 g)
2 red kapia peppers (300 g)
1000 ml water
2 medium garden tomatoes (300 g)
1 teaspoon salt
30 ml olive oil
15 ml vinegar or balsamic vinegar
6 fresh basil leaves
3 sprigs fresh parsley

Preparation

1. Wash the peppers and dry them well with a kitchen towel. 2. Heat a heavy griddle on the stove over medium-high heat. Put the peppers on the griddle and roast for 20 minutes, turning them until the skins blister and develop black spots. 3. Immediately put the peppers in a bowl with 1000 ml cold water, then peel them. 4. Cut the tomatoes into thin slices and put them in a bowl with the peppers. Add 1 teaspoon of salt, 30 ml olive oil and 15 ml vinegar or balsamic vinegar. Finely chop the basil and parsley and scatter them over the top. 5. Cover the bowl and chill the salad for 30 minutes before serving.

Notes

Peppers of a similar size roast more evenly; very large ones may need a few extra minutes on the griddle. Kapia peppers have fleshier pulp, while green peppers have a more vegetal flavor, so the mix changes a little depending on what you choose. Ripe tomatoes release more juice; if they’re very juicy, cut them into thicker slices and don’t pour the juice collected on the chopping board into the bowl. Basil turns black after it’s chopped and left in the air, so I chop it just before scattering it over the salad. Keep the salad covered in the fridge for up to 3 days; the tomatoes will gradually release more juice. Served with boiled potatoes or on a slice of toast, it makes a side dish; it’s reminiscent of a simple tomato salad, but with the roasted peppers taking center stage. For a different note, replace the basil with 5 g fresh mint, keeping the parsley.