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.