Sweet Red Pepper Salad

Name: Sweet Red Pepper Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
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

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

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.

Nutrition Facts

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

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

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delowenstein

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