Yesterday, I shared my method for roasting bell peppers. Today, I wanted to share a super simple way to prepare and serve them. My husband’s niece Sharone gave me this Sephardic Mediterranean salad recipe. I make it regularly because my husband loves it so much. It’s best served on a piece of crusty bread, or as a side dish for grilled chicken or fish.
Keep in mind that while it may seem like a lot of bell peppers, they will shrink when roasting. If you have the oven space, you can easily double this recipe for a larger quantity. During grilling season, you can also roast bell peppers on the grill… this method creates a wonderful smoky flavor!
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Roasted Pepper Salad
Ingredients
- 6 bell peppers in a variety of colors- red, green, orange, yellow, etc.
- 2 cloves garlic, minced
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt, or more to taste
- Roast the bell peppers, then seed and skin them. Cut pepper flesh into long thin strips. Place pepper strips in a medium salad bowl. To learn how to roast bell peppers, click here.
Pour minced garlic, olive oil, and salt over the roasted peppers. Stir salad until thoroughly blended. 
Cover the salad bowl and let the peppers marinate for 2 hours. Serve at room temperature.
Hi Tory,
This is one of the many recipes I have tried from your blog and its simply delicious (and easy). Thank you for giving this novice (“nice little Jewish girl”) cook new recipes to try!