Roasted pepper salad

Name: Roasted pepper salad
Ingredients: 1 kg red capia peppers; 1 teaspoon salt; 60 ml olive oil; 30 ml balsamic vinegar

Salad - Roasted pepper salad by Teodora C. - Recipia

Roasted pepper salad starts with peppers cooked on all sides until the skin is blackened in places and the flesh softens. Served cold with olive oil and balsamic vinegar, the tender peppers sit in a bowl with a little tangy dressing. I cut them into wide strips so they’re easy to pick up with a fork. Prep: 15 minutes. Cook: 20 minutes. Rest: 1-2 hours. Total time: 2 hours and 5 minutes-2 hours and 35 minutes. Serves: 4. Approximately 200 kcal and 2 g protein per serving.

Ingredients

1 kg red capia peppers
1 teaspoon salt
60 ml olive oil
30 ml balsamic vinegar

Preparation

1. Wash the peppers and place them on the hot baking tray. Roast for 20 minutes, turning them on all sides, until the skin is blackened in places and the flesh is soft. 2. Let them cool until you can hold them in your hand. Peel them, rinse them and put them in a bowl. 3. Add 1 teaspoon of salt, 60 ml olive oil and 30 ml balsamic vinegar. Toss gently to coat them in the dressing, then chill for 1-2 hours.

Notes

I serve them alongside grilled meat or in a cheese sandwich. Covered in a container in the fridge, they keep for up to 3 days and can be made a day ahead. If you don’t have balsamic vinegar, use the same amount of red wine vinegar, which is less sweet. Choose firm red capia peppers without any soft spots; very large or fleshy ones may need a few extra minutes to roast. Peppers of a similar size are easier to turn at the same pace. After rinsing, let them drain well so too much water doesn’t collect in the bowl. I roast them at least an hour before the meal so they’re cold when served.