| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 203 | 15.1g | 2.1g | 15.2g |
| sugars | fibre | protein | salt |
| 8.7g | 3.1g | 2.6g | 2.1g |
Why I Love Portuguese Roasted Pepper Salad
One way I’ve found to combine my Miami lifestyle, strongly influenced by my Cuban and Spanish roots, with other culinary experiences, is through experimenting with recipes from different origins. That’s what led me to first try making the Portuguese classic that is the Roasted Pepper Salad. This salad is a personal favorite of mine because it takes a humble spread of ingredients and transforms it into a flavorful and vibrant dish that gives me the very essence of Portuguese cuisine.
Ingredients that Shine
Although the Roasted Pepper Salad’s ingredients are quite straightforward, the way they come together, under the sizzle of the oven and the kiss of olive oil and white wine vinegar, is nothing short of magic. The succulent bell peppers, crisp onion, and aromatic herbs, sing in harmony while the garlic lends a kick that completes the symphony of flavors. It is a true testament to the beauty of simplicity and the richness that arises when letting the ingredients speak for themselves.
I like to think of it as a sort of dance, much like my Flamenco classes, where every dancer has their role to play but it’s the harmony within the group that makes the performance memorable. This reminds me of Michelin-starred Portuguese chef José Avillez who is known for his ability to make the most of simple ingredients with his excellent technique and innate creativity.
Versatility on a Plate
What’s more, the Roasted Pepper Salad lends itself well as a standalone dish, as a complementary salad, or even as a topping. It’s similar to the Cuban classic Escabeche of Bell Peppers – a pickled pepper recipe – but this version is roasted and punched up with a medley of fresh herbs. It pairs beautifully with grilled meats or fish, much like the Spanish Pisto Manchego – another porous vegetable dish.
This salad is a canvas for your culinary creativity. Throw in some grilled prawns or pulled chicken on those days you’re feeling like making it the star of your lunch, or serve it alongside other tapas for a Spanish-inspired feast. The possibilities are endless.
So, whether you’re someone who enjoys cooking or just appreciates good food, I encourage you to give this magical Roasted Pepper Salad recipe a spot in your culinary repertoire. Enjoy the dance of flavors, just as I have, and let this heartwarming dish transport you right into the heart of Portugal.
What You’ll Need
- 5 Red, Yellow, and Orange Bell Peppers
- 1 large Red Onion
- 4 Garlic Cloves
- 1/4 cup Extra Virgin Olive Oil
- 1/4 cup White Wine Vinegar
- 1/2 tablespoon Salt
- 1/2 tablespoon Ground Black Pepper
- 1 bunch Parsley, finely chopped
- 1 bunch Cilantro, finely chopped
Method
Step One
To start with your Roasted Pepper Salad, preheat your oven to 450 degrees F (230 degrees C). Lay out the bell peppers and red onion on a baking sheet.
Step Two
Place the baking sheet into the preheated oven and roast the vegetables for about 25-30 minutes, or until the peppers are slightly charred. Rotate them occasionally to ensure even roasting.
Step Three
While the vegetables are roasting, mince the garlic cloves finely. Also, chop the parsley and cilantro. Make sure to chop it finely to get the most flavor out of it.
Step Four
Once the vegetables are done roasting, remove them from the oven and place them in a large bowl. Cover the bowl with plastic wrap and let it sit for about 10 minutes. This will make it easier to peel the skin off the peppers.
Step Five
After the peppers have cooled down, remove the plastic wrap and peel the skin off the peppers. Also, remove the stems and seeds. Cut the peppers into thin strips and place them back into the bowl.
Step Six
In a separate bowl, combine the extra virgin olive oil, white wine vinegar, salt, black pepper, minced garlic, chopped parsley and cilantro. Mix these ingredients well to create the salad dressing.
Step Seven
Pour the dressing over the roasted pepper and onion. Toss until all the vegetables are well-coated with the dressing.
Step Eight
Your Roasted Pepper salad is ready to be served! This refreshing salad can be served on its own or as a side dish. Enjoy!
