Today a very simple recipe but so tasty that when I was little in summer it was never missing from the table: a fresh roasted bell pepper salad. It’s very light in terms of dressing and those who have digestion problems with peppers should have fewer issues since, being roasted, the skin is removed.
I still remember how peppers were roasted every Saturday at my house: my father wrapped the stovetop in aluminum foil and grilled them directly over the flame. What a smell filled the house, but what a lot of work! Of course, you could roast them in the oven, but in summer that’s not ideal and that’s when my beloved air fryer really comes in handy.
In fact I roast them first following these instructions: Roasted peppers in the air fryer and then I prepare this salad or other recipes that call for roasted peppers in just a few minutes. I find this salad pairs well with many main courses, but those who know me know I’m biased: peppers are my favorite vegetable. Let’s move on to the recipe.
You can find other light recipes with peppers here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Oven, Air Fryer
- Cuisine: Healthy
- Seasonality: Spring, Summer and Autumn
Ingredients
- 4 bell peppers
- 1 clove garlic
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- to taste fresh basil
- to taste dried oregano
- to taste salt
- WW points per serving = 1 point
Tools
- Air fryer
Steps
First, roast the peppers in the oven, on the grill or in the air fryer. Here are the steps for the air fryer: Roasted peppers in the air fryer
Peel the peppers and rinse them to remove any seeds and remaining burnt skin. Cut the peppers into strips and dress them with thinly sliced garlic, olive oil, salt, oregano and fresh basil.
Et voilà: our roasted bell pepper salad is ready to be served. If you prepare it the day before it will be even better.
Simple, right? I love it paired with chickpeas and when I have a little left over, do you know what I do? I put it in a sandwich with a bit of spreadable cheese and it’s delightful!
Try it and then tell me if you liked it: leave me a comment below or on Facebook.
Enjoy your meal!
by Giovanna Buono
Storage
You can make this salad in advance and keep it for 4 days in the refrigerator. Roasted peppers that are not yet seasoned can be frozen for 4-5 months. Thaw them thoroughly and then prepare the salad.
