Roasted Tri-Color Bell Pepper Medley Salad
Delight in the vibrant flavors of Mediterranean cuisine with this beautifully roasted tri-color bell pepper salad. Featuring succulent orange, yellow, and red bell peppers, this dish is a celebration of freshness and quality ingredients. The roasting process enhances the natural sweetness of the peppers while imparting a wonderful smoky flavor, making it ideal for savoring on its own or as a tasty appetizer. Tossed in fragrant olive oil, sautéed onions, and zesty garlic, and finished with a splash of fresh lemon juice, this salad is both delightful and refreshing. Perfect for a gathering or a light meal, it pairs beautifully with crusty bread, inviting everyone to dive right in.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Orange Bell Pepper
2 large (cut in half, seeded and membrane removed)
Yellow Bell Pepper
1 large (cut in half, seeded and membrane removed)
Red Bell Pepper
1 large (cut in half, seeded and membrane removed)
Olive Oil
1/3 cup (divided for sautéing onions and dressing salad)
Yellow Onion
1 (peeled and thinly sliced)
Garlic Cloves
2-3 (finely minced)
Fresh Lemon Juice
to taste (squeezed)
Salt
to taste (for seasoning)
Cracked Black Pepper
to taste (for seasoning)
Italian Parsley
for garnish (freshly chopped)
Instructions
1
Preheat your broiler to high.
2
Cut the bell peppers in half, removing the seeds and membranes. Place them skin-side up on a baking sheet.
3
Broil the bell peppers for approximately 10 minutes, or until the skins are blistered and charred.
4
Once charred, transfer the peppers to a clean paper bag and seal it. Let them sit for about 10 minutes to 'sweat' and loosen the skins.
5
While the peppers are sweating, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the sliced onion and sauté for 5-6 minutes until softened and translucent.
6
Remove the skillet from the heat and reserve the olive oil alongside the cooked onions.
7
After the bell peppers have cooled enough to handle, peel off and discard the charred skin. Slice the peppers into thin strips.
8
In a large salad bowl, combine the roasted bell peppers, sautéed onions, and the reserved olive oil from the pan.
9
Add the minced garlic, the remaining olive oil, and a good squeeze of fresh lemon juice.
10
Season the mixture with salt and cracked black pepper to taste, then toss everything together.
11
Cover the salad and refrigerate for 2-3 hours to marinate, stirring once or twice to distribute the flavors evenly.
12
Before serving, garnish the salad with freshly chopped Italian parsley.
13
Serve the Mediterranean Roasted Tri-Color Bell Pepper Medley Salad at room temperature alongside crusty bread for a delightful experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Roasted Tri-Color Bell Pepper Medley Salad?
It is a vibrant Mediterranean-inspired dish featuring roasted orange, yellow, and red bell peppers tossed with sautéed onions, garlic, and a zesty lemon dressing.
What types of peppers are included in this medley?
This recipe uses a combination of large orange, yellow, and red bell peppers to provide a variety of colors and natural sweetness.
How should I prepare the bell peppers before roasting?
Cut the peppers in half and remove all seeds and membranes before placing them skin-side up on a baking sheet.
What is the best method for roasting the peppers?
Preheat your broiler to high and broil the peppers for about 10 minutes, or until the skins are charred and blistered.
Why should I put the hot peppers in a paper bag?
Placing charred peppers in a sealed paper bag for 10 minutes allows them to 'sweat,' which helps loosen the skins for easier peeling.
How long should I sauté the yellow onions?
Sauté the thinly sliced yellow onions in olive oil for 5-6 minutes until they become softened and translucent.
Do I need to keep the oil used for sautéing the onions?
Yes, you should reserve the olive oil from the skillet as it contains the flavor of the onions and is used to dress the final salad.
Should the charred skins be removed?
Yes, once the peppers have cooled enough to handle, peel off and discard the charred skins before slicing the peppers into strips.
What are the key ingredients for the dressing?
The dressing consists of extra olive oil, reserved oil from the sautéed onions, minced garlic, and fresh lemon juice.
How long does the salad need to marinate?
The salad should be refrigerated for 2-3 hours to allow the flavors to marinate and develop fully.
Can I eat this salad immediately after mixing?
While you can, it is recommended to let it marinate in the fridge for a few hours to ensure the garlic and lemon flavors permeate the peppers.
What is the best temperature to serve this salad?
This Mediterranean salad is best served at room temperature to fully experience its smoky and zesty flavor profile.
Is this recipe suitable for vegetarians?
Yes, this recipe is entirely vegetarian and plant-based.
Is the Roasted Tri-Color Bell Pepper Medley Salad vegan?
Yes, because it uses only vegetables, olive oil, and lemon juice, it is a 100% vegan-friendly dish.
What should I serve as an accompaniment?
It is traditionally served with crusty bread, which is perfect for soaking up the flavorful olive oil and juices.
Can I use green bell peppers in this recipe?
While you can use them, the recipe specifies orange, yellow, and red peppers because they are sweeter and more traditional for Mediterranean salads.
What herb is used for the garnish?
The salad is finished with freshly chopped Italian parsley for a burst of fresh flavor and color.
How should the peppers be sliced?
After peeling the skins, the roasted bell peppers should be sliced into thin strips.
Can I use bottled lemon juice?
Fresh lemon juice is highly recommended for the best zesty flavor, though bottled can be used in a pinch.
How many garlic cloves should I use?
The recipe calls for 2 to 3 cloves of finely minced garlic, depending on your personal taste preference.
Is this salad spicy?
No, this is a mild and sweet salad. The 'kick' comes from the garlic and cracked black pepper rather than heat from chilies.
Does this dish contain gluten?
The salad itself is naturally gluten-free; however, it is commonly served with crusty bread which contains gluten.
Can I make this salad a day in advance?
Yes, making it a day ahead actually helps the flavors meld together even better. Just keep it refrigerated until ready to serve.
What flavor does roasting add to the peppers?
Roasting enhances the natural sweetness of the bell peppers while imparting a wonderful smoky flavor from the charred skins.
Can I use red onion instead of yellow onion?
Yes, red onion can be used; it will provide a slightly sharper taste and a different color profile to the salad.
How much olive oil is needed in total?
The recipe requires 1/3 cup of olive oil, which is divided between sautéing the onions and dressing the salad.
Is this dish considered a side dish or an appetizer?
It is versatile and can be served as a healthy appetizer, a side dish, or even a light meal when paired with bread.
What cuisine does this salad belong to?
This dish is a classic representation of Mediterranean and Spanish cuisine.
What is the texture of the peppers after roasting?
The peppers become succulent, soft, and tender after being broiled and allowed to sweat in the paper bag.
Should I stir the salad while it's marinating?
Yes, it is recommended to stir the salad once or twice while it's in the refrigerator to distribute the flavors evenly.