Mediterranean Roasted Pepper Salad
Inspired by the classic flavors of the Palm Restaurant, this Mediterranean Roasted Pepper Salad is a vibrant medley of fresh mixed greens, succulent roasted red bell peppers, and juicy beefsteak tomatoes. Enhanced with the sharp bite of crumbled blue cheese and savory anchovies, this dish will elevate any dinner gathering. A drizzle of zesty vinaigrette brings everything together, making this salad not only a feast for the eyes but a delightful explosion of flavors. Perfect for a light weeknight meal or as a stunning side dish, this salad captures the essence of Mediterranean cuisine. Don't shy away from the anchovies—they add depth and umami that complement the sweetness of the roasted peppers.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
red bell peppers
4 (roasted, cored, seeded, and peeled)
garlic
2 large cloves (crushed)
olive oil
2 tablespoons (for roasting)
mixed greens
3/4 lb (washed and chopped)
radishes
2 small (trimmed and thinly sliced)
beefsteak tomatoes
3 ripe (cored and chopped, including seeds and juices)
fine sea salt
1/4 teaspoon
anchovies
16 fillets (packed in oil, rinsed and chopped)
yellow onion
1 small (peeled and finely chopped)
vinaigrette
1/2-3/4 cup (Palm's Basic Vinaigrette or your choice)
blue cheese
1/4 cup (crumbled, optional)
Instructions
1
Preheat your oven to 250°F (120°C). In a roasting pan, combine the red bell peppers, crushed garlic, and olive oil. Season with fine sea salt and black pepper to taste. Roast in the preheated oven for about 2 hours, or until the peppers are completely tender and collapsing.
2
Once roasted, remove the pan from the oven and cover it tightly with aluminum foil. Allow it to rest for 20 minutes to steam, which will make peeling the skin easier. Carefully peel away the skin, ensuring to remove as much as possible without worry if a little remains. Cut the peeled peppers into quarters lengthwise, set aside, and discard the garlic.
3
While the peppers cool, wash the mixed greens thoroughly and dry them in a salad spinner or with clean kitchen towels—this ensures the vinaigrette will cling better.
4
Coarsely chop the greens and place them in a large mixing bowl. Add the thinly sliced radishes, chopped tomatoes (including their seeds and juices), fine sea salt, rinsed and chopped anchovies, and finely chopped yellow onion.
5
Gently fold in the coarsely chopped roasted peppers into the salad mixture.
6
Drizzle a generous amount of vinaigrette over the salad and toss well until all ingredients are evenly coated. If the salad looks dry, add more vinaigrette to your taste.
7
Using a slotted spoon, transfer the salad mixture onto chilled plates, spreading it out to create an inviting presentation. Finish by sprinkling crumbled blue cheese on top, if desired, and serve immediately for the freshest taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Mediterranean Roasted Pepper Salad?
It is a vibrant medley of fresh mixed greens, roasted red bell peppers, and beefsteak tomatoes, inspired by the classic flavors of the Palm Restaurant.
How many red bell peppers do I need for this recipe?
You will need 4 red bell peppers, which should be roasted, cored, seeded, and peeled.
At what temperature should I roast the peppers?
The peppers should be roasted in an oven preheated to 250°F (120°C).
How long does it take to roast the peppers?
The peppers should roast for about 2 hours until they are completely tender and collapsing.
Why should I cover the roasted peppers with aluminum foil?
Covering the pan with foil allows the peppers to steam for 20 minutes, making the skin much easier to peel.
What kind of tomatoes are best for this salad?
The recipe recommends using 3 ripe beefsteak tomatoes, cored and chopped.
Should I include the tomato seeds and juices?
Yes, you should include the seeds and juices from the chopped beefsteak tomatoes to add flavor and moisture.
How many anchovy fillets are required?
This recipe calls for 16 anchovy fillets packed in oil, which should be rinsed and chopped.
Why are anchovies used in this salad?
Anchovies add a significant depth of flavor and umami that complements the sweetness of the roasted peppers.
Is the blue cheese mandatory?
No, the 1/4 cup of crumbled blue cheese is optional, though it adds a sharp bite that enhances the dish.
What type of onion should I use?
You should use 1 small yellow onion, peeled and finely chopped.
How do I prepare the garlic for roasting?
Use 2 large cloves of garlic, crushed, and roast them in the pan with the peppers and olive oil.
Do I keep the garlic in the final salad?
No, the garlic is used only for flavoring the peppers during the roasting process and should be discarded afterward.
What is the best way to dry the mixed greens?
You can use a salad spinner or clean kitchen towels to ensure the greens are dry so the vinaigrette clings better.
How should the roasted peppers be cut?
After peeling, the roasted peppers should be cut into quarters lengthwise before being folded into the salad.
What kind of vinaigrette is recommended?
The recipe suggests 1/2 to 3/4 cup of Palm's Basic Vinaigrette or your own choice of a zesty dressing.
How do I prepare the radishes?
Use 2 small radishes, trimmed and thinly sliced.
What if my salad looks dry?
If the salad looks dry after tossing, feel free to drizzle more vinaigrette to suit your personal taste.
How should I present the salad?
Use a slotted spoon to transfer the salad onto chilled plates, spreading it out for an inviting look.
Can this salad be served immediately?
Yes, it is best to serve the salad immediately after assembly for the freshest taste.
Is this recipe suitable for vegans?
The base is vegan, but you would need to omit the anchovies and blue cheese to make it fully vegan.
How much olive oil is used for roasting?
The recipe calls for 2 tablespoons of olive oil to be combined with the peppers and garlic.
What amount of mixed greens is needed?
You will need 3/4 lb of mixed greens, washed and chopped.
How much sea salt should I add?
The recipe specifies 1/4 teaspoon of fine sea salt for the salad mixture.
Can I substitute the red peppers with green ones?
While you can use other peppers, red bell peppers provide the specific sweetness intended for this Mediterranean profile.
Do I need to peel the peppers perfectly?
Try to remove as much skin as possible, but do not worry if a little bit remains.
Is this salad a main dish or a side?
It works perfectly as either a light weeknight meal or a stunning side dish for a dinner gathering.
What makes this salad Mediterranean?
The combination of roasted peppers, olive oil, garlic, tomatoes, and anchovies are classic Mediterranean ingredients.
Should the plates be chilled?
Yes, serving on chilled plates helps maintain the freshness and crispness of the salad.
What is the total count of ingredients?
There are 11 ingredients used in this Mediterranean Roasted Pepper Salad.