Pepper Salad
- 1 day ago
- 2 min read
Pepper Salad
A simple and delicious summer salad of roasted peppers and garlic with olive oil. You can add dry parsley and a little apple cider vinegar to this salad if you like. Follow recipe.
Ingredients: simple, total time: 50 min. 4 serving
6 whole long peppers (red, green or yellow)/washed and baked, then cut into lengthwise
2 Tbsp Olive oil/ or to taste
salt and black pepper to taste
4 cloves of garlic/minced
1 tsp dry parsley/ or to taste
Preparation:
Wash the peppers well.
Wipe them with kitchen paper and place them on baking paper on an oven tray.
Bake in a preheated oven at 200 °C for about 35–40 minutes. Let it cool.
While the peppers are cooling, prepare the potatoes.
Peel the potatoes and remove the impurities, then wash well. Cut into smaller pieces and put in a pan with a little salt and add water. Cook for 23 minutes.
While the potatoes are cooking, peel the peppers, remove the stems and the seeds.
Drain the excess liquid from the peppers and cut them lengthwise into 4 parts. Place them in a salad bowl.
Drizzle with olive oil, salt and black pepper to taste, minced garlic and parsley and mix.
Put the prepared salad in the refrigerator.
Buon appetito!
NOTE:
Keep the salad in the refrigerator for up to 2 days.
Do you want to try something a little different?
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