Red Pepper Salad

In this Spanish salad, sweet red peppers are gently stewed, then combined with a fresh tomato sauce.

Prepare ahead:The salad can be refrigerated for up to 2 days. Serve at room temperature.

4 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time25 min

Cooking Time - Text25



Total Timeunder 30 minutes

Make Ahead RecipeYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseantipasto/mezze, side dish, tapas/small plates

Dietary Considerationvegetarian


Taste and Texturesavory, sweet

Type of Dishsalad


  • 3 tbsp olive oil
  • 6 red bell peppers, seeded and cut into thick strips
  • 2 garlic cloves, finely chopped
  • 2 ripe medium tomatoes, peeled, seeded, and chopped
  • 2 tbsp chopped parsley
  • Salt and freshly ground black pepper
  • 1 tbsp sherry vinegar


  1. Heat the oil in a large frying pan over medium-low heat. Add the red peppers and garlic and cook, stirring frequently, over low heat for 5 minutes, until the peppers soften. Add the tomatoes and bring to a simmer over high heat. Return the heat to medium-low and cover. Simmer for 12–15 minutes, until the tomatoes have broken down.

  2. Stir in the parsley, season well with salt and pepper, and cook for 2 minutes more, until the tomato juices thicken slightly.

  3. Using a slotted spoon, remove the peppers from the pan and arrange on a serving platter.

  4. Add the vinegar to the tomatoes, increase the heat to medium-high, and cook for 5–7 minutes, or until the tomatoes have thickened.

  5. Pour the sauce over the peppers and let cool.

  6. Variation:

  7. Red Pepper Dressing: Process the salad in a food processor until smooth. Whisk in enough olive oil to make a dressing and use to coat a mix of green leaves.


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