If you ask me, summer cooking is about letting the ingredients shine—with as little effort (and heat) as possible. That’s why this roasted pepper salad is my go-to: it’s vibrant, simple, and ridiculously delicious.
All you do is roast some bell peppers, peel off the skin, slice them into strips, and arrange them beautifully on a plate. A splash of balsamic vinegar, a sprinkle of green onion, and that’s it.
It’s sweet, tangy, silky, and makes the perfect summer starter. Trust me—this one disappears fast.
Ingredients:
- 4 large bell peppers (red, yellow, or orange)
- 1 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil (optional, but recommended)
- 2 spring onions or green onions, finely sliced
- Salt, to taste
- Freshly ground black pepper (optional)
Instructions:
- Roast the Peppers: Preheat your oven to 220°C (430°F). Place the whole bell peppers on a baking sheet and roast for 25–30 minutes, turning occasionally, until the skin is blistered and charred in places.
- Cool and Peel: Transfer the roasted peppers to a bowl and cover with a lid or plastic wrap. Let them steam for about 10–15 minutes—this makes the skin easier to remove. Then peel off the skin, remove the seeds, and slice the flesh into strips.
- Assemble the Salad: Arrange the pepper strips on a serving plate. Drizzle with balsamic vinegar and olive oil. Sprinkle with sliced green onions and season with salt (and pepper, if using).
- Serve: This salad tastes best slightly chilled or at room temperature. Serve it as a summer appetizer, a side dish, or even a light lunch with some fresh bread.
Tip: You can prepare it in advance and store it in the fridge for up to 2 days. The flavors deepen over time!
Enjoy the sweet, tangy, and silky joy of summer on a plate!
