Andalusian Roasted Pepper Salad
Ingredients
- 1 ½ pounds green bell peppers
- 1 ½ pounds red bell peppers
- Kosher or sea salt
- Freshly ground black pepper
- ¼ cup finely chopped yellow onion
- 1 garlic clove finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons sherry vinegar or red wine vinegar
Instructions
Preheat the Oven:
- Preheat the oven to 500°F (260°C).
Roast the Peppers:
- Place the bell peppers in a roasting pan and bake, turning them once, for about 20 minutes or until the skin has bubbled and charred.
Steam the Peppers:
- Remove the roasted peppers from the oven and immediately transfer them to a deep bowl.
- Cover the bowl tightly with foil and let the peppers steam for 15 minutes.
Prepare the Peppers:
- After steaming, remove the peppers from the bowl, reserving any juices that may have accumulated.
- Peel off the charred skin, then core and seed the peppers.
- Cut the peppers into long strips, about 1/2 inch wide, and return them to the bowl.
Season and Dress the Salad:
- Add salt, black pepper, chopped onion, chopped garlic, olive oil, and vinegar to the bowl with the roasted peppers.
- Gently fold everything together to combine, ensuring the peppers are evenly coated with the dressing.
Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving.
- Serve the Andalusian Roasted Pepper Salad cold.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this vibrant Andalusian Roasted Pepper Salad with a light and crisp white wine such as a Verdejo or Albariño to complement its refreshing flavors and add a touch of acidity.
Nutritional Information
Calories: 110 kcal | Carbohydrates: 15 g | Protein: 2 g | Fat: 6 g | Fiber: 5 g | Sugar: 9 g