Salad of roasted Peppers Recipe
Delicious, light and bright salad with a pleasant taste of baked pepper and fresh tomatoes.
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. The cooking time is indicated taking into account the baking time of the peppers. Peppers can be baked in advance, which significantly reduces the cooking time. 1. Wash the peppers and dry them with a paper towel. Grease the mold with oil, put the peppers, sprinkle with Provencal herbs and bake at 180 degrees for about 40 minutes until burnt. 20 minutes after the start of baking, turn the peppers over so that they bake evenly.
  2. 2. Cool the peppers, remove the stalks and seeds and peel (you can pre-put the hot pepper in a plastic bag to facilitate this process). Remove the stalk above the plate so as not to lose the delicious juice that has formed inside the peppers. If the juice contains seeds, it should be filtered. Peeled pepper cut into long strips. Wash the parsley, dry and cut into slices. Cut the cherry into quarters or six pieces.
  3. 3. Mix balsamic vinegar with oil and 2-3 tablespoons of pepper juice.
  4. 4. Mix all the ingredients, add olives, capers, mix with sauce, salt and pepper to taste. Let stand for 20 minutes. Sprinkle with sesame seeds before serving.
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