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    Balkan Lunch Box > Recipes > Salads & Fermented Veggies > Roasted Red Pepper Salad [With Garlic and Olive Oil]

    Roasted Red Pepper Salad [With Garlic and Olive Oil]

    Published: Dec 29, 2015 · Modified: Feb 7, 2025 by Aida

    Jump to Recipe Jump to Video Print Recipe

    A simple roasted red pepper salad topped generously with garlic and olive oil is a delightful blend of smoky sweetness and savory. It's a delicious side for both heartier and lighter dinners. Shall we?

    A fork holding red pepper salad above a plate on a marble table.
    Jump to:
    • Background
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • What to Serve With Roasted Red Pepper Salad
    • Handling
    • Recipe FAQs
    • Thoughts?
    • Roasted Red Pepper Salad With Olive Oil and Garlic
    • More Red Pepper Recipes

    Background

    Today's roasted red pepper salad is proof that simple ingredients can create incredible flavors. Here, bull's horn peppers are used, however, bell peppers are an excellent substitute.

    A staple salad in Balkan cuisine, roasted red pepper salad is pulled out for the holidays and dinners with friends. As these menus tend to be meat centric, the salad is a refreshing and flavorful addition.

    It's also a great addition for lighter fares like spinach pie (zeljanica) or as a bread topper.

    Sweet, smoky peppers, kissed by the heat of roasting, snuggle with the rich garlic and the silkiness of olive oil. It's a salad that tastes as good as it looks - vibrant and truly satisfying.

    Why You'll Love This Recipe

    • Effortless. Requires only a few ingredients, and a couple of easy steps.
    • Versatile. Adds a burst of flavor to both meat dishes like rissoles, as well as vegetarian ones like the cheese pie.
    • Make-Ahead Friendly. Tastes even better when prepared ahead of time.
    • Healthy. Roasted red pepper salad with olive oil is low in calories, and rich in vitamins A and C, antioxidants, and fiber.
    • Crowd-Pleasing. This elegant salad is always a hit, whether served as a side or an appetizer.

    Ingredients

    Here are a few basic ingredients you'll need for the roasted red pepper salad with garlic and olive oil.

    Seasonings, olive oil, garlic and red peppers on a table.
    • Red Peppers. Bull's horn (ox horn) sweet peppers work best. Substitute with red bell peppers.
    • Garlic Cloves. Fresh and minced.
    • Olive Oil. Use homemade olive oil for the best result. Substitute with EVOO or VOO.
    • Seasonings. Salt and pepper to taste.

    Instructions

    Here's how to prepare roasted red pepper salad with garlic and olive oil.

    Eight photos, two by four, of preparation of red pepper salad (peppers roasted, peeled, cleaned, cut.

    Step 1. Preheat the oven. Place peppers inside and roast.
    Step 2. Cool the peppers. Peel, clean, and cut peppers.
    Step 3. Smother peppers in garlic, olive oil, and seasonings.
    Step 4. (Not pictured.) Chill in the fridge.

    What to Serve With Roasted Red Pepper Salad

    • Grilled and Baked Meats. Veal, chicken, beef.
    • Bread. Pogacha and fried mini breads both soak up the juices.
    • Meza. The salad is a great addition to meza plate.

    Handling

    Serving: Although you can serve it right away, our roasted red pepper salad tastes best after it cools off in the fridge for a bit.

    Storing: Store leftovers in an airtight container in the refrigerator for 1-3 days.

    Freezing: Freeze peppers in a freezer bag before adding olive oil, garlic, and seasonings.

    Recipe FAQs

    Is roasted red pepper and garlic salad spicy?

    No. However, you're welcome to turn up the heat with some red pepper flakes.

    Can this salad be frozen?

    Partially.

    Freeze your roasted, peeled, and cleaned red peppers in a freezer bag for up to a month. Take peppers out a few hours before you plan to make the salad. Thaw them at room temperature, then add the remaining ingredients.

    Can I roast the peppers in advance?

    Yes!

    Roast, rest, peel, and clean them. Then transfer the peppers to an airtight container, and keep them in the fridge for up to 3 days.

    Thoughts?

    If you make today's roasted red pepper salad with olive oil and garlic and like it, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ (5-star) rating. This will help others find the recipe more easily!

    You can also leave a comment, I read EVERY one! Finally, if IG is more your thing, consider tagging us @balkanlunchbox.

    Prijatno, Dobar Tek, and Bon Appetit!

    A fork holding red pepper salad above a plate on a marble table.

    Roasted Red Pepper Salad With Olive Oil and Garlic

    Aida
    A rich and flavorful dish, perfect for any occasion; goes well with lighter and heartier fares.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 40 minutes mins
    Cooling Time 30 minutes mins
    Total Time 1 hour hr 15 minutes mins
    Course Salad
    Cuisine Bosnian, Croatian, Serbian
    Servings 2
    Calories 181 kcal

    Ingredients
      

    • 2-3 red peppers ox's horn pepper, bull's horn pepper, or bell pepper; large
    • 2-3 garlic cloves minced
    • 2-3 tablespoons olive oil homemade, extra virgin, or virgin
    • Salt and pepper to taste

    Instructions
     

    • Heat oven to 400°F (200°C). Place peppers on a baking sheet or a pan (line with parchment paper to protect the sheet/ pan), and place on the highest rack. Roast peppers for 30-40 minutes, flipping them midway through.
    • Take the peppers out, cover the pan with foil, and let cool for 30 minutes. (Alternatively place the peppers in a plastic bag.) Peel peppers, discard the stem, and clean inside from seeds. Then cut into thick strips.
    • Garnish with garlic, olive oil, and seasonings. Keep in the fridge until serving.
    • Serving: Although you can serve it right away, this roasted red pepper salad tastes best after it cools off in the fridge for a bit.
      Storing: Store leftovers in an airtight container in the refrigerator for 1-3 days.
      Freezing: Freeze peppers in a freezer bag before adding olive oil, garlic, and seasonings.

    Video

    Notes

    • Ingredient Volume
    This is only a recommendation for 2 servings. You can use more olive oil and peppers. (Some people prefer that the peppers be completely submerged in olive oil.) In short, adjust to your taste.
    • Baking
    You can prepare the peppers ahead of time (bake, cool, peel, clean), and keep them in the fridge until ready to make the salad.
    • Variations
    If you wish, you can add optional ingredients like balsamic vinegar, lemon, or different spices. However, the original salad is delightful as is.
    • What to serve with the salad
    Bread. Pogacha and fried mini breads both soak up the juices.
    Meza. A great addition to meza plate.
    Grilled and Baked Meats. Veal, chicken, beef.

    Nutrition

    Serving: 1of 2Calories: 181kcalCarbohydrates: 12.25gProtein: 2.05gFat: 14.3gSaturated Fat: 1.9gPolyunsaturated Fat: 1.557gSodium: 4mgPotassium: 395mgFiber: 3.8gSugar: 6gVitamin A: 5589IUVitamin C: 229.3mgCalcium: 21mgIron: 0.92mg
    Tried this recipe?Let us know how it was!

    More Red Pepper Recipes

    It's no secret we love red peppers. Here are a few of our favorite recipes:

    • Pepper sauce in a white bowl on a table and a pepper in the background.
      Roasted Red Peppers Cheese and Garlic Sauce
    • Sideways photo of pindjur in a bowl with a spoon and vegetables in the background.
      Pindjur (Pinđur) Spread - Easy Homemade Balkan Relish with Red Peppers and Tomatoes
    • Round white casserole sitting on a kitchen towel, containing eggplant, red peppers, garlic and beef scooped on a silver spoon on a light background.
      Beef, Roasted Red Pepper, and Eggplant Bake
    • ajvar, chutney, pepper chutney, eggplant chutney, balkan spread, balkan dip ajvar, red pepper and eggplant dip, pepper dip | balkanlunchbox.com
      Ajvar
    « Cornmeal Porridge with Garlic Butter Sauce (Pura s Lučnicom, Kačamak)
    Roses: Phyllo Dough Dessert with Lemon Simple Syrup (Ružice) »


    Reader Interactions

    Comments

    1. AJ Paradis says

      July 08, 2016 at 8:47 pm

      Hi! Just stopped by to check out your new look ... loving it!! Do you write all of your posts in both your languages? That's pretty amazing. I wish that my language skills were improving way faster than they are!! xx

      Reply
      • Aida says

        July 10, 2016 at 10:08 pm

        AJ, I was just thinking about you today, I loved that garden cream cheese, I'll stop over to say hi. 🙂
        Thanks for liking the look! I worked with a capable (and patient) designer. I generally write in English and translate to Bosnian and I'm working on translating all recipes. You should be pretty good as far as the language, you've immersed yourself in the best possible way - by living somewhere.

        Reply
    2. marie says

      April 29, 2022 at 3:40 pm

      would one red and one yellow pepper work ok?…..that's what I have in the 'fridge
      and company's coming. Thanks.

      Reply
      • Aida says

        April 29, 2022 at 5:39 pm

        Sure!

        Reply
    5 from 1 vote (1 rating without comment)

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