Roasted Pepper and Garlic Salad

Categories: Cold salads, Independence day recipes, Lunch Recipes, Passover recipes, Salads, Sukkot recipes, Tu bishvat recipes, Vegetarian recipes

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Roasted Pepper and Garlic Salad

I love this salad so much that whenever I see a jar full of roasted peppers and garlic in my fridge, it puts a smile on my face.
Something magical happens here that turns these peppers into something truly amazing. It’s nothing complicated that requires special ingredients but when you mix everything together, the result is much greater than the sum of its parts.
Why do I love this salad so much? Because it’s so easy to make and barely requires any hands-on effort.
I also love that you can make this several days in advance. It only improves the flavor.
Another bonus is that I sometimes use peppers that are slightly past their prime, they work wonderfully here.
And finally, double or triple the recipe because this salad pairs well with everything – meat, dairy, snacks. Don’t say I didn’t warn you beforehand that the salad won’t last long! It’s truly irresistible…


10 red / yellow / green / orange peppers
6-7 garlic cloves
5-6 Tbsp canola oil
3 Tbsp vinegar
Pinch of sugar


1. Preheat an oven to 180°C.

2. Line a baking tray with parchment paper. Halves the peppers and remove all the veins and seeds and stem and lay flat side down on the baking tray.

3. Bake for 30 minutes or until the peppers blister and blacken then turn off the oven and leave the peppers in the oven for at least a few hours.

4. Peel the peppers and cut them into strips, then transfer them to a bowl. Finely slice the garlic and add to the peppers along with the oil, vinegar, sugar and salt.

Enjoy every bite…

Good to know…
The salad is best made several hours in advance so the flavors have time to blend.

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Roasted Pepper and Garlic SaladRoasted Pepper and Garlic Salad

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