PRO Tips For The Greek Roasted Pepper Salad Recipe with Vinegar
➡️ Vegetable salad recipes are of many kinds and one of the types I really like is the one that includes grilled, baked, or roasted vegetables among the ingredients. Especially roasted vegetables make for a great salad or salad appetizer. I usually use onions, eggplants, bell peppers, and hot chili peppers, but there are many other options.
➡️ Salad with bell peppers is a popular dish in many parts of the world. The bell pepper is a key ingredient that gives the salad its flavor. Each region has its own unique recipe that reflects the local culinary taste. For example, in Hungary the salad has a sour-sweet dressing, in Korea it’s spicy, and in Greece, it’s pretty sour.
➡️ The salad that I share with you on this page is of Greek inspiration. I visit Greece almost every year during my summer vacation and eat every time authentic Greek food. One of the recipes that were brought to my attention is the salad with roasted red peppers. This salad is very tasty and fits perfectly with any roasted meat type. It’s especially recommended on scorching summer days when can be served as a snack or even as a frugal lunch or dinner.
➡️ As you probably have already seen in the video, making this vegetable salad is very easy. Basically, you need just to grill, bake, or roast some bell peppers, make a simple dressing, and you’re ready to serve it!
➡️ My advice is to roast the peppers on charcoal if you can, as the peppers will have a smoky taste that is perfect for giving the recipe a more refined twist. Of course, frying or baking them in the oven is a good choice if you can’t roast them for whatever reason!
➡️ If you’re wondering why you need to cover the hot roasted peppers with aluminum foil, the answer is that this step helps you to peel peppers off very easily because the steam separates peel from pepper flesh, so you can remove them quickly and without effort!
➡️ Another important tip is to prepare the salad some time in advance before serving to allow peppers to soak dressing aromas up. About 30 minutes is the minimum time recommended, but if you can wait a couple of hours or even overnight.
➡️ As for the aromatic herbs, basil is my first choice, but fresh coriander, parsley, or dill are good options as well to combine with roasted bell peppers.
➡️ Finally, maybe you’re wondering why this recipe doesn’t feature lemon juice instead of vinegar, since it’s of Greek inspiration. I have asked myself about this thing, probably, the answer is that the lemon doesn’t match the roasted pepper taste. I did not try ever to change vinegar with lemon to make the dressing, so I cannot say if the salad has a better taste or not. If you want, you could try at your own risk…
➡️ Enjoy making roasted bell pepper salad from scratch!