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.
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
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
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.
Stir in the parsley, season well with salt and pepper, and cook for 2 minutes more, until the tomato juices thicken slightly.
Using a slotted spoon, remove the peppers from the pan and arrange on a serving platter.
Add the vinegar to the tomatoes, increase the heat to medium-high, and cook for 5–7 minutes, or until the tomatoes have thickened.
Pour the sauce over the peppers and let cool.
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.
2008 Dorling Kindersley