The marinated bell pepper salad is a simple yet truly delicious Sicilian recipe for the summer. It was always made by my great-grandmother and grandmother in the summer with peppers from their garden, a simple and tasty recipe to prepare in a few minutes with few and simple ingredients. Delicious hot and even more so cold (especially the next day), the Sicilian-style marinated bell pepper salad is perfect as a vegetarian and vegan appetizer or side dish, delicious on bruschetta, pizza, or inside a nice sandwich. Besides the recipe, I’ll also give you a little trick on how to cook the peppers in the oven (but also in the air fryer) and peel them in no time!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 bell peppers
- 2 tbsps extra virgin olive oil
- 2 cloves garlic
- 1 tbsp red wine vinegar
- to taste basil
- to taste salt
- to taste oregano
Steps
The bell pepper salad is very simple and quick to prepare. First, rinse the peppers and put them (whole, without drying them) on a non-stick baking tray (or lined with baking paper), and bake them in a preheated oven at 392°F for 25/30 minutes or in an air fryer at 356°F for about 20 minutes (in this case, turning them halfway through cooking).
Remove the peppers from the oven, cover them with plastic wrap, and let them cool (or at least warm), this way they will soften further and peeling them will be quick and easy!
Then peel the peppers, remove the stem and seeds, and slice them lengthwise into strips slightly less than ¼ inch thick.
Place the peppers in a baking dish and add the chopped garlic, torn basil, oregano, salt, extra virgin olive oil, and vinegar, and mix all the ingredients well.
The bell pepper salad is ready, you can enjoy it immediately, or better yet, let it rest at room temperature or in the fridge, so it will become well-flavored.
Tips:
The marinated bell pepper salad keeps in the fridge for 3/4 days, the longer it rests, the tastier it becomes. You can use any peppers you like for this recipe. If you don’t like vinegar, you can omit it.
More recipes with peppers HERE
