Salade de Poivrons

Sweet Pepper Salad

Preparation info
  • 6

    • Difficulty


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.


  • 3-4 sweet peppers, mixed red, green & yellow
  • 3 tbsp/45 ml olive oil
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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.