Sweet Red Pepper Salad Recipe

5 1 3
Sweet Red Pepper Salad Recipe
Sweet Red Pepper Salad Recipe photo by Taste of Home
Publisher Photo

Sweet Red Pepper Salad Recipe

Read Reviews
5 1 3
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Sweet Red Pepper Salad in Taste of Home August/September 1997, p35

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delowenstein User ID: 3766053 243400
Reviewed Feb. 7, 2016

"I had tried this recipe when it had first appeared in TOH! I just used Italian seasoning since I didn't have oregano available! I'd omitted parsley.

This was a delicious salad! delowenstein"

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