Roasted bell pepper salad. Recipe for salad with baked sweet peppers and olives step by step
Bulgarian cuisine. Recipes for baked sweet peppers
I bring to your attention some delicious recipes from Bulgarian cuisine.
of roasted red peppers, amazing in taste and very healthy.
Enjoy!
Baked bell peppers with nuts and garlic
Products:
9-10 roasted peppers (sweet peppers),
3 cloves of garlic,
2-3.l. olive oil,
Salt to taste
About 100 gr. wholesale crushed walnut kernels,
A few sprigs of parsley (optional)
- Peel baked sweet peppers, remove seeds and place in a salad dish
- Season with salt and olive oil. (For a more even distribution of olive oil, you can use a brush to grease the peppers.
- Grind the garlic together with a pinch of salt in a mortar to a paste. If you want, you can add a little lemon juice or vinegar, I like the pepper when it's not acidified.
- Add generous amounts of walnut kernels minced through a meat grinder.
Finally, you can sprinkle with finely chopped parsley or, if you prefer, you can use parsley just for decoration.
Roasted pepper salad (sweet pepper)
Products:
7-8 baked peeled sweet peppers,
4-5 sprigs of green onions (or half a head of red onion),
1.l. finely chopped parsley,
1.l. finely chopped dill,
1 clove very finely minced garlic
black olives,
About 100 gr. feta cheese
Olive oil (or vegetable oil),
wine vinegar,
Preparation:
Cut the pepper into strips. Place it in a bowl.
- Add finely chopped green onions, finely chopped dill and parsley, and finely chopped garlic.
- Season with salt, olive oil and vinegar to taste. Mix very well.
- Place the salad on a salad plate.
- Add olives.
- Cut the cheese into small cubes and distribute it over the salad.
Shopski stuffed peppers
Products:
4-5 large bell peppers, suitable for filling,
About 300 gr. feta cheese,
1-2 tomatoes,
1/2 chili pepper (optional)
Ground black pepper - to taste
Red pepper,
1.l. olive oil (vegetable oil) for greasing the pod (pepper)
Preheat the oven to 200 degrees.
Wash the pepper and dry it. Cut them in half lengthwise and remove the seed part. Grease a baking sheet, place the halves in a baking dish, grease them with olive oil (or vegetable oil) and place in a preheated oven for about 10 minutes. During this time, prepare the filling.
Cut the cheese into cubes and place them in a bowl. Cut the tomatoes into cubes and add them to the cheese. Beat the egg with a fork, add it to the bowl, add ground black pepper to taste, ground red pepper and carefully mix the products.
Stuff sweet peppers with filling. Place butter on top of each pepper. Pour just a little water into the pan to prevent it from burning. Return the tray to the oven and bake until done.
* * * The products indicated in the recipe are indicative. The amount of filling depends on the size and quantity of pepper.
Greek salad
Anyone who often visits Bulgaria knows that the first dish on the menu of almost any restaurant is Shopska salad, this is the hallmark of modern Bulgarian cuisine. Once people try it, they become fans for life. There are as many varieties of Shopska salad as there are chefs who prepare it, just like. For example, a salad with baked peppers and feta cheese fits well into the concept of a special Shopska salad.
I remember once in Bulgaria, we ran into the famous singer Demiss Roussos. It turns out he stayed briefly at a multi-star hotel next door. We were told a story about a famous singer ordering breakfast. The order is something like this: some local food of your choice. Usually the “discretion” comes down to local pastries, coffee and Shopska salad. The great Greek tried Shopska salad and... the next morning the order sounded like this: “. Three!".
Although, to be honest, as a rule, Shopska salad is eaten at the beginning of lunch, accompanied by an almost obligatory glass of grape rakia. Shopska salad (Bulgarian: Shopska salata) is a vegetable salad made from fresh vegetables (cucumbers, tomatoes, onions, peppers), generously seasoned with fresh cheese, seasoned with olive oil. An excellent dish known far beyond the borders of Bulgaria. Shopska salad is also popular in Serbia, Montenegro, Albania, the Czech Republic and even in Ukraine.
I read somewhere that the Shopska salad dish is not historical and does not have ancient roots. And the Balkantourist chefs prepared it somewhere in the mid-60s. The authorship of the Shopska salad, meanwhile, is disputed by many, declaring that such a salad is their national one and was invented by them.
If you look closely, Shopska salad has a lot in common with Greek salad, with shepherd’s salad, and you can still remember quite a few options, the same. Shopska salad with baked peppers is a simple dish; if you have all the vegetables, it can be prepared in half an hour, no more difficult, and most of the time is spent on baking the peppers.
Step-by-step recipe for Shopska salad
Ingredients (2 servings)
- Cheese cheese 100 gr
- Tomatoes 2 pcs
- Cucumbers 2 pcs
- Sweet red pepper 2 pcs
- Sweet purple onion 1 PC
- Parsley 4-5 sprigs
- Olive oil 2-3 tbsp. l.
- When ordering Shopska salad in a Bulgarian restaurant, you can never be sure what kind of salad you will get. Or rather, the salad will always contain tomatoes, cucumbers and feta cheese. But different ways of cutting vegetables, the presence of onions, peppers, sometimes black olives, dressing - and the salad becomes completely different. In the vast majority of cases, Shopska salad is served without dressing, and everyone pours olive oil over it themselves - to their own taste.
Vegetables for salad
- We prefer to prepare Shopska salad with onions, sometimes with green onions, and sometimes with sweet onions. Shopska salad with roasted peppers and green or sweet purple onions - we really like it.
- To prepare a salad with baked peppers, you need the freshest vegetables. Cucumbers should be crunchy, green, and ideally fresh from the garden. The freshest cheese is needed.
Delicious cheese
- Tomatoes are exceptionally red and ripe. It is important. Large ripe tomatoes should even be peeled. Cut the tomatoes into four parts, cut out the white growth zone, remove the seeds and cut them into slices or cubes.
- Remove seeds and tails from red bell peppers, coat with a little olive oil and bake in the oven or microwave. Then cool and chop finely. In Bulgaria, most often, peppers are baked whole on a grill (skara) or in a special electrical appliance - chushkopek, I dream of bringing myself one, but it is very heavy. Cut the baked pepper into small pieces.
- Cucumbers can be peeled if you are afraid that they will taste bitter. Next, cut the cucumbers into quarters lengthwise and cut them into small pieces. However, in Bulgaria you can find very large cuts, almost into cubes.
- Take a sweet purple onion, such as Yalta, and cut it into thin strips. By the way, it’s very tasty if the salad with baked peppers is made using both green and onions.
- Parsley, leaves only, finely chopped.
Chop all the vegetables and grate the cheese
- Brynza (Bulgarian sirene), preferably fresh brine, and not the hardest, grate on a fine grater or crumble with your hands - at your discretion. The density of feta cheese should be like that of homemade cottage cheese.
- Shopska salad with baked peppers can be mixed immediately and placed on plates, but it is better to lay out the vegetables in layers or “sectors” and mix on the plate.
Place fresh vegetables on a plate
- The second method is preferable, because at the same time, the vegetables do not release juice.
- Place cucumbers and tomatoes one by one. Add onion and sprinkle with parsley.
Arrange the chopped onions then the roasted peppers
- Arrange the roasted peppers. If desired, you can add a little pepper or a pinch of dry savory. Sprinkle with grated cheese - in the form of a white cap of cheese on top of the salad.
Arrange the roasted peppers
- Already on the table, everyone will mix the salad for themselves and dress it to taste. The dressing is regular olive oil. You can add a little wine vinegar and pepper. Often 2-3 black olives are added to the salad. But, in my opinion, only olive oil is appropriate there.
Roasted bell pepper salad with basil
Refined and original Mediterranean cuisine has become increasingly popular in recent years. We can no longer imagine our menu without mouth-watering, sun-filled Mediterranean dishes. The salads are especially good. They are the “calling card” of both a festive lunch or dinner, and an everyday meal. Baked pepper salad with basil, the recipe for which we would like to offer you, is a bright representative of the above-mentioned cuisine. This dish perfectly combines roasted peppers, aromatic basil, spicy garlic and olives. A duo of lemon juice and olive oil is used as a dressing. The composition is completed with freshly ground black pepper and lemon zest. This dish will decorate the holiday table, so we recommend including it in.
Cuisine: Mediterranean
Cooking time: 1 hour
Number of servings: 2
Ingredients:
red or orange sweet pepper - 4 pods
green basil – 1 bunch
garlic – 3 cloves
pitted olives – 1 jar
lemon – 1 pc.
olive oil – 4 tbsp. l.
freshly ground black pepper - to taste
salt - to taste.
Method for preparing roasted bell pepper salad:
Preheat oven to 200°C.
Wash the sweet pepper pods and wipe dry with a paper towel.
Line a baking sheet or baking pan with parchment paper. Using a pastry brush, brush the peppers on all sides with olive oil and place in the pan.
Place the pan with the peppers in the oven and bake for approximately 25 minutes, turning once.
In the meantime, wash the lemon thoroughly with hot water to remove the waxy, very unhealthy coating from the citrus. Cut in half. Set aside one half; you won't need it. Remove a thin layer of zest from the second half of the lemon with a carving knife. Squeeze out the juice.
Wash and dry the basil. Tear off the leaves from the branches. Peel the garlic cloves and cut into thin slices.
Place half the basil leaves and garlic in a mortar and pound until smooth.
Remove the baked peppers from the oven and place in a thick plastic bag or container of suitable size. Cover with a lid or cover with cling film.
Leave for 25-30 minutes.
Then peel the peppers and remove the stem with seeds.
Cut lengthwise into strips 1 to 1.5 cm wide.
Place the peppers in a salad bowl. Add the olives, crushed garlic with basil, lemon zest and juice, and the remaining basil leaves. Drizzle with olive oil and season with freshly ground black pepper and salt. Mix gently and refrigerate for 1 hour.
Serve baked pepper salad with fried or boiled potatoes, meat or chicken.
For lovers of sweet peppers, we have prepared an unusual one using their favorite ingredient. Sorongollo originally from Spain. This dish knew where to be born. Some people call this dish, others a salad. We'll call it a salad. Roasted pepper salad borrowed from its homeland an extravaganza of color, a sharp character of taste, a refined aroma and an unforgettable aftertaste. Baked peppers, wrapped in a spicy dressing, will become a constant companion of your hot summer. Another of the many advantages of this dish is that all its ingredients are well known to Slavic cuisine. You won’t need to look for unpronounceable, incomprehensible products and spices on supermarket shelves; you just need to take the already familiar tomatoes, onions, garlic, fresh parsley and prepare a European dish. Our team will help make the cooking process enjoyable and easy step-by-step recipe with photos of baked bell pepper salad. Buen provecho, my dear cooks!
Ingredients for making roasted pepper salad
Step-by-step preparation of roasted pepper salad
Before serving, decorate the peppers with parsley. The dish is served as an independent cold appetizer or as an addition to meat and fish. Bon appetit!
Good afternoon, friends, we barely had time to enjoy the summer days when summer said goodbye to us, and the first month of autumn has already come to an end. But while there is still an opportunity to cook from fresh vegetables, I offer a very tasty and original salad of baked peppers. It cooks quickly, and its taste is interesting; if you take peppers of different colors, you will get a very bright and colorful salad.
For the Roasted Pepper Salad recipe you will need:
- Bell pepper - 5-6 pieces
- Garlic – 2 cloves
- Vegetable oil – 1-2 tbsp
- Lemon juice – 1-2 tsp
- Salt, ground black pepper to taste
- Greenery
Roasted Pepper Salad Recipe
The salad is easy and simple to prepare; I think it shouldn’t cause any difficulties. First, you need to bake the bell peppers in the oven on a wire rack until the skins turn black. Temperature is approximately 180-200 C.
When the peppers have cooled a little, remove the skins from them and cut them into pieces, whatever shape you like.
We are preparing the dressing. Chop the garlic, add salt, pepper and grind. Then add lemon juice and vegetable oil, mix everything well and season the salad.
Sprinkle with herbs on top.
For those who like soy sauce, you can add 1-2 tsp to the dressing.
The main thing here is not to make a mistake with lemon juice, too little and the salad will be bland, so it’s better to add it gradually, tasting it.
A simple and delicious salad of baked peppers is ready. I wish you bon appetit and look forward to visiting you for new recipes, and so as not to miss anything, subscribe to blog updates. Bye bye!
Sincerely, Margarita Sizonova.