Recipes from the Garden

Pepper Salad

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Fresh assorted sweet baby peppers

This is such a simple recipe and a personal favorite of mine. It’s so good just by itself with a nice piece of crusty baguette. The ingredients are simple: sweet peppers, olive oil, garlic salt, black pepper and vinegar. Thats it! Though this seems simple, it is so full of flavor from those roasted peppers. Roasting the peppers brings out the sweetness and gives a little smokiness to the salad. You really don’t want to mask it by using a ton of other spices. I don’t even add herbs to this, no parsley – nothing at all. A piece of advise from me is do not use canned peppers! As much as roasting, deseeding, and peeling a bunch of peppers sounds like a pain, it’s really not going to taste the same if you cut corners here.

This recipe comes from my father so I can’t take the credit. we had this salad often for parties and get togethers. The array of food always included a masterful cheeseboard (He loves cheese!), creamy hummus, yogurt sauce, sumac spiced grilled meats, couscous salad, pepper salad, and a variety of breads. These meals were so fresh and you could just keep eating and never feel gut heavy.

So simple but so good!

See the recipe below:

Mediterranean Pepper Salad
Recipe By : Sarah DeVight
Time: 30 minutesCourse: Appetizer/SaladDifficulty: Easy
INGREDIENTS
8-10 sweet bell peppers (assorted colors best)
1/4 cup distilled white vinegar
1 tsp garlic salt
3/4 tsp black pepper
1/2 tsp kosher salt
1/4 cup extra virgin olive oil (use a good quality)

STEPS
1- Roast peppers on a grill or in the oven on hi broil, keep turning the peppers until they are charred on all sides.
2- Have a large ice bath on the ready. Place the hot peppers directly into the ice bath (this helps them peel much more easily)
3 – Peel the skins off all the peppers, cut open and remove and discard of the stem and seeds.
4- Slice the peppers length wise into thin strips and place into a clean bowl.
5 – Add all the dressing ingredients directly onto the peppers. Taste and adjust for seasoning. Allow to rest for about an hour in the fridge. Best served cold.