Grilled Pepper Salad

Name: Grilled Pepper Salad
Yield: Serves Four
Ingredients: sprigs of fresh coriander (cilantro), to garnish; salt and ground black pepper; black bread, to serve; 1 red onion, thinly sliced; 60 ml/4 tbsp wine vinegar; 75 ml/5 tbsp olive oil; 4 tomatoes, sliced; 8 green and/or yellow, red or orange (bell) peppers; 2.5 ml/½ tsp paprika; 3 garlic cloves, crushed

Preparation info

Serves
Four

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Also known as Salata de Ardei, This is the Romanian Version of a dish beloved in the Mediterranean and Balkans. Serve as part of a meze (known as Vorshpeiz to the Ashkenazim), along with pickles, feta cheese (for a dairy meal) and salami (for a meat meal). This salad is also a traditional accompaniment to minced beef kebabs.

Ingredients

8 green and/or yellow, red or orange (bell) peppers
3 garlic cloves, crushed

Starter
Vegan

Method

Cut the peppers into quarters, discarding the cores, seeds and tops. Place under a preheated grill (broiler), skin side up and cook until the skin chars and blisters.
Place the grilled pepper quarters in a plastic bag and seal tightly