Sweet Red Pepper Salad Recipe

Sweet Red Pepper Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

The garlic, oregano and olive oil give this salad a taste that's as bold as its color. We've eaten it as a side dish or piled high on garlic toast as an appetizer or snack. —Cookie Curci, San Jose, California

This recipe is:

Quick

[X]

Rate Sweet Red Pepper Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Sweet Red Pepper Salad Recipe

Prep: 25 min. + chilling

Yield: 6 Servings

25 25

Ingredients

6 medium sweet red peppers
1/2 cup olive oil
1/4 cup chopped fresh parsley
2 to 3 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
Lettuce leaves, optional

Directions

Place whole peppers on a broiler pan; broil 4 in. from the heat until skins blister, about 2-3 minutes. With tongs, rotate peppers slightly. Continue broiling and rotating until all sides are blistered and blackened.
Immediately place peppers in a brown paper bag. Close bag and let stand for 15-20 minutes. Peel off the charred skin and discard. Remove stem and seeds. Cut peppers into 1/4-in. wide strips.
In a large bowl, whisk the oil, parsley, garlic, oregano and salt. Add peppers; toss to coat. Cover and chill for 3-4 hours. Serve on lettuce if desired. Yield: 6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 194 calories, 18 g fat (2 g saturated fat), 0 cholesterol, 102 mg sodium, 8 g carbohydrate, 3 g fiber, 1 g protein.

Originally published as Sweet Red Pepper Salad in Taste of Home August/September 1997, p35