Print Recipe
 Salad with baked Pepper and Olives Recipe
Light and delicious salad with a Mediterranean accent. Very tasty, something new and beautiful!
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine Bulgarian Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Wash the bell pepper, cut in half, remove the seeds.
    Wash the bell pepper, cut in half, remove the seeds.
  2. Place the slice face down on a baking sheet covered with foil and bake in the oven under the grill (about 20 minutes).
    Place the slice face down on a baking sheet covered with foil and bake in the oven under the grill (about 20 minutes).
  3. As soon as the pepper is charred, take it out, put it in a plastic bag for 15-20 minutes, peel it.
    As soon as the pepper is charred, take it out, put it in a plastic bag for 15-20 minutes, peel it.
  4. and cut into cubes, approximately 1x1 cm in size. If the olives are pitted, cut into 2-3 pieces, if with a bone, press the olives with the flat side of the knife to squeeze out the bones, cut arbitrarily.
    and cut into cubes, approximately 1x1 cm in size. If the olives are pitted, cut into 2-3 pieces, if with a bone, press the olives with the flat side of the knife to squeeze out the bones, cut arbitrarily.
  5. To fill the sauce, mix olive oil, raspberry vinegar, chopped coriander, chopped garlic, salt, pepper.
    To fill the sauce, mix olive oil, raspberry vinegar, chopped coriander, chopped garlic, salt, pepper.
  6. Put the baked peppers, olives in a cup, season with sauce, mix, let stand for 15 minutes so that all the ingredients "make friends", and serve as a snack. This salad can safely stand in the refrigerator for a couple of days, just do not forget to take it out before serving for 15-20 minutes.
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