The Mediterranean roasted pepper salad is the classic simple yet flavorful dish that you never get tired of enjoying.
The natural sweetness of the peppers gently blends with the stronger flavors of anchovies and capers. Garlic gives it the final kick, accompanied by Taggiasca olives.
A low environmental impact dish, especially if local ingredients are used
Peppers are rich in vitamins C, A, and antioxidants, capers stimulate digestion, anchovies provide omega-3, and olives supply healthy fats. An ideal combination for a healthy and light meal.
If you prepare it in advance, it tastes even better the next day because the flavors have perfectly melded together.
Ideal to take to the beach or for an office lunch.
It encapsulates the essence of Mediterranean cuisine: few simple ingredients, skillfully combined.
I also recommend
- Difficulty: Very easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Mediterranean pepper salad
- 1 yellow pepper
- 1 red pepper
- 8 Taggiasca olives
- 1 tablespoon capers in salt
- 4 fillets anchovies in oil
- 1 clove garlic
- 3 sprigs parsley
- to taste fine salt
- to taste extra virgin olive oil
Tools
- 1 Air Fryer
- 1 Cutting Board
- 1 Dish
Steps for preparing the Mediterranean pepper salad
To prepare the delicious Mediterranean pepper salad, start by washing the peppers under running water. Pat them dry with paper towels.
Cook whole in an air fryer at 392°F for about 25 minutes, turning them every 7-8 minutes from all sides, or in a static oven at 392°F for 40-50 minutes, turning every 10 minutes to roast them evenly on all sides. You’ll know they’re done when the skin is wrinkled and slightly charred, they should be soft and wilted.
Once cooked, put them in a paper bag or covered container for 15 minutes. This will help peel them easily.
Peel the peppers, remove seeds and internal filaments, and cut them into strips 0.4 inches wide.
Place them in a bowl or serving dish and add the garlic clove (whole if you want just aroma, minced if you like it more intense), Taggiasca olives, well-rinsed capers, broken anchovy fillets, chopped parsley, fine salt, and extra virgin olive oil, and mix everything gently.
Let it rest for at least 15 minutes so the flavors can meld together.
After the time has passed, serve and … enjoy your taste from BARBARA!
Tips and Storage
The peppers should be well roasted, with dark skin and soft flesh. If they remain firm, they will be bitter.
After cooking, seal them hot in a paper bag or airtight container for at least 15 minutes. The steam separates the skin from the flesh.
Already dressed salad
Refrigerator: keeps in airtight container for 2 days
Note: with anchovies, consume within 24–36 hours to maintain its fresh flavor
Roasted peppers (not dressed)
Refrigerator: up to 4 days in a closed container, better if with a drizzle of oil on top
Freezer: yes, you can freeze them already peeled and in strips for up to 3 months (better in portions)
If you like my recipe RATE IT BY CLICKING MANY STARS and SHARE it on your socials and I WAIT FOR YOU on
INSTAGRAM and on
To always stay updated on my new recipes you have the option to enable push notifications from my blog.
