Description
This vibrant roasted pepper salad is smoky, tangy, and infused with preserved lemon and garlic for a Mediterranean-inspired side dish. Perfect for serving with grilled meats, fresh bread, or as part of a mezze spread, this simple yet flavorful salad brings bold flavors to your table.
Ingredients
Scale
- 5 red bell peppers
- 1/2 clove garlic, minced
- 2 tbsp olive oil
- 1 tbsp preserved lemon paste
- 1 tsp apple cider vinegar
- Salt, to taste
Instructions
Roast the Peppers
- Preheat the broiler. Place the bell peppers on a baking sheet about 4 inches from the heat.
- Broil, turning frequently, until the skin is charred on all sides (about 6–8 minutes). Alternatively, you can char the peppers directly over the stovetop flame.
- Transfer the charred peppers to a bowl, cover with plastic wrap, and let sit for 15–20 minutes.
Prepare the Salad
- Once cooled, peel off and discard the skins, remove the seeds, and slice the peppers into thin strips.
- In a bowl, mix the roasted peppers, garlic, olive oil, preserved lemon paste, apple cider vinegar, and salt.
- Toss well and adjust seasoning to taste. Serve at room temperature or chilled.
Nutrition
- Serving Size: 1 serving
- Calories: 70
- Sugar: 3g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg