Roasted Pointed Pepper Salad with Garlic Vinaigrette

Name: Roasted Pointed Pepper Salad with Garlic Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 ml Olive oil (for peppers); 4 cloves Garlic; 90 ml Extra virgin olive oil (for vinaigrette); 30 ml Red wine vinegar; 5 g Salt; 1 g Freshly ground black pepper; 15 g Fresh parsley, chopped; 75 g Red onion, thinly sliced

Difficulty

easy

Time

45m

Price Category

cheap

Calories

Medium

This salad is vibrant, flavorful, and surprisingly easy to make. The sweet, smoky notes of roasted pointed peppers perfectly complement the pungent kick of a fresh garlic vinaigrette. It's a versatile dish that can be served as a light main course or a fantastic side. An ideal choice when you crave something refreshing and delicious.

ingredients

4 Servings

30 ml Olive oil (for peppers)4 cloves Garlic90 ml Extra virgin olive oil (for vinaigrette)30 ml Red wine vinegar5 g Salt1 g Freshly ground black pepper15 g Fresh parsley, chopped75 g Red onion, thinly sliced

Steps

Roast Peppers

Preheat oven to 200°C (400°F). Wash and dry the pointed peppers. Toss them with 2 tbsp olive oil on a baking sheet. Roast for 25-30 minutes, turning halfway, until skin is blistered and peppers are soft.

Steam & Peel

Once roasted, immediately transfer the hot peppers to a bowl and cover tightly with plastic wrap or a lid. Let them steam for 10-15 minutes. This makes peeling easier. Once cool enough to handle, peel the skin, remove stems and seeds, and slice them into strips.

Make Vinaigrette

While peppers cool, mince the garlic cloves. In a small bowl, whisk together 6 tbsp olive oil, 2 tbsp red wine vinegar, minced garlic, 1 tsp salt, and 0.5 tsp freshly ground black pepper until well combined.

Assemble Salad

In a large bowl, combine the sliced roasted peppers, thinly sliced red onion, and chopped fresh parsley. Pour the garlic vinaigrette over the salad and toss gently to coat everything evenly.

Serve

Let the salad sit for at least 15 minutes for the flavors to meld. Serve at room temperature or chilled.

Extra Tips

► For extra flavor, add a pinch of smoked paprika to the vinaigrette.

► Let the roasted peppers cool completely before peeling for easier handling.

► This salad tastes even better the next day, making it perfect for meal prep.

Nutrition

	Per 100g	Per Serving 220g
Calories	135 kcal	297 kcal
Protein	1.5g	3.3g
Fat	11g	24.2g
Carbohydrate	6g	13.2g
Fiber	2.5g	5.5g
Sugar	4g	8.8g