Learn in this video how to make roasted pepper salad by using a tasty and easy bell pepper salad recipe from scratch with Greek dressing!
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1) grill, bake, or roast red peppers on your choice
2) cover roasted peppers with aluminum foil and wait about 15 minutes
3) peel peppers off by hand carefully to not break peppers
4) cut peppers into about one-finger width strips and remove seeds
5) place pepper strips into a bowl, season with salt to taste, and sprinkle over the chopped garlic
6) pour over the vinegar and olive oil
7) add 1-2 chopped leaves of basil or another aromatic plant on your choice
8) mix ingredients thoroughly and wait minimum 30 minutes before serving to combine well the flavors (recommended)
Vegetable salad recipes are of many kinds and one of the types I like much is that featuring grilled, baked, or roasted vegetables among ingredients.
Some of the roasted vegetables that I use mostly to make salad or salad appetizer are eggplants, bell peppers, and hot chili peppers.
Salad with bell peppers is known in many parts of the world and each recipe reflects the local culinary taste. For example, in Hungary this salad has a sour-sweet dressing (view the recipe here), in Korea it’s spicy, while in Greece is pretty sour.
The salad that I share with you on this page is of Greek inspiration. I visit Greece every year and eat every time authentic Greek food. One of the recipes that brought 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 in the scorching summer days when can be served as a snack or even as a frugal lunch.
As you probably have seen in the video, making this vegetable salad is very easy. Basically, you need just to grill, bake, or roast some peppers, make a simple dressing, and you’re ready to go!
My tip is to grill peppers on charcoal if you can because the peppers will have a smoked taste that is just perfect to take the recipe to the next level. Of course, roasting or baking them in the oven is a good choice as well!
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, so you can remove quickly and without effort!
Another important tip is to prepare the salad with 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.
Regarding the aromatic herbs, basil is my first choice, but fresh coriander, parsley, or dill are good options as well.
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 and, probably, the answer is that 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 on your own risk…
Read more about salad types here.