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Roasted Pepper and Tomato Summer Salad
Portions:
6
Preparation Time:
1
hour
hr
13
minutes
mins
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Equipment
oven
bowl
medium bowl
Ingredients
▢
2
large
red bell peppers
▢
3
small
onions
▢
2
medium
ripe tomatoes
finely chopped (about 1⅓ cups)
▢
3
garlic cloves
finely chopped
▢
2
tablespoons
vinegar
▢
4
tablespoons
extra-virgin olive oil
▢
1
teaspoon
ground cumin
▢
Finely chopped fresh oregano
▢
Finely chopped fresh flat-leaf parsley
▢
Salt
Instructions
Preheat the oven to 450°F (230°C).
Place the peppers and onions in a roasting pan and roast, turning once, for about 1 hour or until softened and the peppers are charred.
Transfer the roasted peppers to a bowl, cover tightly with foil, and let cool for about 15 minutes.
Peel the peppers and onions, then cut the peppers into strips and the onions into slivers.
Arrange them on a serving platter.
In a medium bowl, combine the finely chopped tomatoes and garlic.
Stir in the vinegar, then add the olive oil and mix well.
Add the ground cumin, oregano, parsley, and salt to taste.
Spoon the tomato mixture over the roasted peppers and onions on the serving platter and serve.
Enjoy your refreshing summer salad!
Notes / Tips / Wine Advice:
Wine Advice:
A crisp and refreshing white wine like Sauvignon Blanc or Pinot Grigio would complement this salad beautifully.
Nutritional Information
Calories:
120
kcal
|
Carbohydrates:
10
g
|
Protein:
2
g
|
Fat:
8
g
|
Fiber:
3
g
|
Sugar:
5
g
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Course
Appetizer
/
Salad
/
Side Dish
Cuisine
Spain
Diets
Vegetarian