Salade de Poivrons

Name: Salade de Poivrons (Sweet Pepper Salad)
Yield: 6
Cuisine: France
Ingredients: generous handful of ripe black olives; salt & pepper; 3 tbsp/45 ml olive oil; handful fresh thyme or basil, roughly chopped; 1 tbsp/15 ml tarragon vinegar or lemon juice; 3-4 sweet peppers, mixed red, green & yellow

Sweet Pepper Salad

Preparation info

Difficulty
Easy

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

Grilling the peppers to remove their skins helps give this simple but decorative salad a subtly sweet taste that contrasts interestingly with the piquancy of the olives.

Ingredients

3-4 sweet peppers, mixed red, green & yellow
3 tbsp/45 ml olive oil
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Europe
France
Gluten-free
Provence
Mediterranean
Vegan

Method

Heat the peppers over a flame or under a hot grill, turning frequently, until all the skin blisters and can be easily peeled off. This is a fiddly process but worth it. Remove the peppers’ stems and seeds and cut in thin strips lengthwise. Toss together with all the other ingredients and leave in a warm place for 1-2 hours. Toss again just before serving.