Mediterranean Mixed Pepper Salad

Submitted by WiGal

"If you love colored peppers (like me), this salad is for you! It is from a favorite cookbook of mine called 500 All Time Great Recipes. Notice how you make this ahead by 3 hours. Some people like lots of lemon and others not, so taste test it to meet your family's preferences. I did reduce the olive oil slightly."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 2 red bell peppers, halved and seeded
• 2 yellow bell peppers, halved and seeded
• 2 tablespoons olive oil, DIVIDED
• 1 onion, thinly sliced
• 2 garlic cloves, crushed
• 1⁄8 teaspoon pepper
• 1 dash salt
• lemon juice, generous squeeze
• fresh parsley, chopped for garnish

directions

1. Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened.
2. Pop them into a plastic bag, seal and leave for 5 minutes.
3. Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent.
4. Remove from the heat and reserve.
5. Take the peppers out of the bag and peel off the skins.
6. Discard the pepper skins and slice each pepper half into fairly thin strips.
7. Place the peppers, cooked onions, and any oil from the pan in a bowl.
8. Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste.
9. Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
10. Just before serving, garnish the pepper salad with chopped fresh parsley.

Reviews

[duonyte]

Simple recipes are often the best - this gets a nice boost from roasting the peppers, which are so pretty. I actually used a red and orange. My olive oil was just a tad strong, something to remember for next time. Thanks.

 

[Artandkitchen]

The pepper salad was wonderful.<br/>I prepared the recipe with 6 bell peppers that I've grilled directly in the firing place. I used little less olive oil and for the rest like in the recipe. My family and my guests loved it!<br/>I%u2019ve served this with barbecued chicken, Garlic Walnut Dip Recipe#54125 by Rita~ and baked potatoes.<br/>Prepared for Veggie Swap 29 ~ December 2010 ~ Official Swap Thread

 

[loof751]

This is a yummy pepper salad! I halved the recipe and used less onion than called for. I used a pretty good amount of lemon juice and enjoyed the fresh flavor it provided. Thanks for sharing this recipe!

 

[Sharon123]

I do love this type of salad! I scaled the recipe back for one person and totally enjoyed! I didn't have enough red pepper, so used some green too. Thanks! Made for ZWT-2009 for the Epicurean Queens! Sabroso!

 

[evelynathens]

Delicious! I used a lot less oil than called for (all this Tour cooking goes right to my hips!) and used 1/3 cup. Still enough, I think, and the peppers were silky, garlicky and addictive. We were wiping up the dressing off the plate with bits of bread, so it's a good thing I didn't make the full amount. Thanks for a great recipe.