Roasted Red Pepper Salad [With Garlic and Olive Oil]
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?
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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.
- 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.
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
No. However, you're welcome to turn up the heat with some red pepper flakes.
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.
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!
Roasted Red Pepper Salad With Olive Oil and Garlic
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
- Baking
- Variations
- What to serve with the salad
Meza. A great addition to meza plate.
Grilled and Baked Meats. Veal, chicken, beef.
Nutrition
More Red Pepper Recipes
It's no secret we love red peppers. Here are a few of our favorite recipes:
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
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.
would one red and one yellow pepper work ok?…..that's what I have in the 'fridge
and company's coming. Thanks.
Sure!