Spring has come, and with it came a great desire to eat a large number of different and healthy salads. To restore tone, increase immunity and get a charge of vivacity from bright colors and unusual flavor combinations. The two recipes below cope with all the tasks for all 100.
Recipe 1. Appetizer salad with roasted bell peppers, garlic and parsley
You will need:
Pepper- 4 things
Garlic- 2 cloves
Parsley- small bundle
Balsamic vinegar- 1 tbsp
sunflower or olive butter- 1 tbsp
Salt, pepper taste
How to cook
Peppers pierce with a fork so that they do not burst, and send to preheated to 220 degrees oven on 30 minutes. We take out the baked pepper, wrap it in foil or put it in a container with a lid on 20 minutes. After that, easily remove the skin, take out the seeds, put in a bowl and let the juice drain. Juice save for the sauce.
Pepper cut into strips. Thinly cut garlic. We send to pepper. parsley finely chop and also put in a salad. Adding juice from bell peppers balsamic vinegar , butter, salt, pepper and mix gently.
Incredible tasty snack ready.
Let's brew 20 minutes and serve to the table.
Recipe 2. Salad with tuna, baked bell pepper and egg
Ingredients:
Iceberg- 200 g (or other favorite salad)
Arugula- 50 g
Garlic- 1 clove
Onion- 1/2 onion
Lemon- 1 slice
Sweet pepper- 2 pcs
Canned tuna- 1 bank
Chicken egg- 2 pcs
fresh parsley- small bundle
Balsamic vinegar- 1 tbsp
Narsharab- 1/2 tbsp
Olive or other vegetable butter for refueling
Salt, pepper taste
Cooking
WITH peppers we carry out procedures by analogy with the first version of the salad ( Recipe 1 ). Bake, cut, marinate garlic and parsley. Juice save for the sauce.
Already read: 1622 timesoriginal salad with olives and baked sweet bell pepper - a great appetizer, light dinner or addition to the main dish. How to cook a salad of baked sweet peppers with olives read and see further.
Recipe Salad with baked sweet peppers and olives step by step
The salad goes great with any meat, poultry or just boiled potatoes. Preparing a salad is easy and simple. A combination of peppers and olives lemon juice remarkably refreshing in the heat and energizing.
So, the recipe.
Recipe Salad with baked sweet peppers and olives
Ingredients:
- 5 pieces. red bell pepper
- 100 gr. olives (olives) pitted
- lemon juice and zest
- 5 st. l. olive oil
- 2 tooth garlic
- parsley and basil
- salt
- pepper
Cooking method:
1. Wash and dry the bell peppers with a towel.
2. Preheat the oven to 200 degrees.
3. Line a baking sheet with baking paper or foil.
4. Grease the peppers olive oil and put on a baking sheet.
5. Bake peppers about 20 minutes in oven. The skin should be slightly charred. After ten minutes, turn the peppers over and then bake for another 10 minutes.
6. Remove the baked peppers from the oven and transfer to a deep bowl with a lid. Close the bowl with a lid and wrap in a towel.
7. Leave the peppers warm for 25-30 minutes so that the skin of the peppers moves away better from the pulp.
8. Then remove the peppers from the bowl and carefully remove the skin from them.
9. Remove seeds and stalk from peppers. Cut the peppers into 1.5 cm strips.
10. Remove the zest from the lemon in strips and squeeze the juice.
11. Chop the garlic.
12. Put peppers, garlic and olives in a salad bowl. Sprinkle with lemon juice.
13. Season the salad with salt, pepper and lemon zest.
14. Mix the salad and marinate in the refrigerator for 1 hour.
15. Before serving, sprinkle the salad with olive oil and garnish with green leaves.
Serve salad with meat u, poultry or boiled potatoes. Bon Appetit!
Culinary advice:
- if you cook peppers on the grill, then the salad will have a fragrant spicy smoke;
- any grilled vegetables, such as tomatoes or zucchini slices, will go well in a salad.
See the video recipe for more details.
video recipe "Salad with baked sweet pepper"
Cook with pleasure and be healthy!
Always your Alena Tereshina.
Who often visits Bulgaria knows that the first dish on the menu of almost any restaurant is Shopska salad, this is a hallmark of modern Bulgarian cuisine. Having tried it once, people become fans for life. There are as many varieties of shopska salad as there are chefs who cook it, as well as. For example, a salad with baked peppers and feta cheese fits perfectly into the concept of a special Shopska salad.
I remember once in Bulgaria, we ran into the famous singer Demiss Roussos. It turns out he briefly stayed at a multi-star hotel next door. We were told a story when a famous singer ordered breakfast. The order is something like this: something from the local food of your choice. Usually "discretion" comes down to local pastries, coffee and Shopska salad. The great Greek tried Shopska salad and ... the next morning the order was: “. Three!".
Although, to be honest, as a rule, Shopska salad is eaten at the beginning of dinner, eating an almost obligatory glass of grape brandy. Shopska salad (Bulgarian Shopska salad) - vegetable salad, from fresh vegetables (cucumbers, tomatoes, onions, peppers), generously seasoned with fresh cheese, seasoned with olive oil. An excellent dish known far beyond the borders of Bulgaria. Shopska salad is also popular in Serbia, Montenegro, Albania, the Czech Republic and even in Ukraine.
I read somewhere that Shopska salad is not a historical dish, and has no ancient roots. And it was prepared by Balkanturist's chefs somewhere in the middle of the 60s. The authorship of the shopska salad, meanwhile, is disputed by many, stating that such a salad is their national one and was invented by them.
If you look closely, Shopska salad has a lot in common with Greek salad, with shepherd's salad, and you can still remember enough options, the same. Shopska salad with baked peppers is a simple dish, with all the vegetables it is prepared in half an hour, no more difficult, and most of the time is spent on roasting peppers.
Shopska salad recipe step by step
Ingredients (2 servings)
- Cheese 100 gr
- Tomatoes 2 pcs
- Cucumbers 2 pcs
- red sweet pepper 2 pcs
- Onion purple sweet 1 PC
- Parsley 4-5 sprigs
- Olive oil 2-3 tbsp. l.
- When ordering Shopska salad in a Bulgarian restaurant, you can never be sure which salad you will get. Rather, there will always be tomatoes, cucumbers and cheese in the salad. But different ways cutting vegetables, the presence of onions, peppers, sometimes black olives, dressing - and the salad becomes completely different. In the vast majority of cases, Shopska salad is served without dressing, and everyone pours olive oil over it for themselves - to their liking.
Vegetables for salad
- We prefer to prepare Shopska salad with onions, sometimes with green, and sometimes with sweet onions. Shopska salad with roasted peppers with green or sweet purple onions - we really like it.
- To prepare a salad with baked peppers, you need the freshest vegetables. Cucumbers should be crunchy, green, ideally fresh from the garden. Brynza needs the freshest.
Delicious cheese
- Tomatoes are exceptionally red and ripe. It is important. Large ripe tomatoes should even be peeled. Cut the tomatoes into quarters, cut out the white growth zone, remove the seeds and cut them into slices or cubes.
- Red Bell pepper remove seeds and tails, coat with a little olive oil and bake in the oven or microwave oven. Then cool and finely chop. In Bulgaria, most often, peppers are baked whole on a grate (skara) or in a special electrical appliance - chushkopek, I dream of bringing one for myself, but it is very heavy. Cut the roasted pepper into small pieces.
- Cucumbers can be peeled if you are afraid that they will be bitter. Next, cut the cucumbers into four parts lengthwise and cut them into medium-sized pieces. However, in Bulgaria you can find very large cuts, almost in cubes.
- Take a sweet purple onion, such as "Yalta", and cut it into thin strips. By the way, it is very tasty if the salad with baked pepper is made using green and onion at the same time.
- Parsley, leaves only, finely chopped.
Cut all the vegetables and grate the cheese
- Brynza (Bulgarian Sirene), preferably fresh pickled, and not the hardest, grate on a fine grater or crumble with your hands - at your discretion. The density of the cheese should be homemade cottage cheese.
- Shopska Salad with Roasted Peppers can be mixed right away and put on plates, but it is better to lay out the vegetables in layers or “sectors” and mix already on a plate.
Arrange fresh vegetables on a plate.
- The second method is preferable, because. while the vegetables do not release juice.
- Alternately lay out cucumbers, tomatoes. Add onion and sprinkle with parsley.
Arrange chopped onion then roasted pepper
- Spread the roasted peppers. If desired, you can pepper a little or add a pinch of dry savory. Sprinkle with grated cheese - in the form of a white cheese cap on top of the salad.
Spread Roasted Peppers
- Already on the table, everyone mixes the salad for himself, and season it to taste. The dressing is regular olive oil. You can add a little wine vinegar and pepper. Often 2-3 black olives are added to the salad. But, in my opinion, only olive oil is appropriate there.
Salad with roasted peppers has a very delicate taste. In addition, such a salad will not harm the figure, since it is low-calorie and all the products in it are perfectly combined. Greens can be added to it the most diverse, focusing on your taste. With different greens you will get absolutely various salads but still very light and delicious. In order for the salad to turn out beautiful, it is advisable to use bell peppers of different colors.
Prepare the necessary products.
Wash and dry bell pepper. Brush peppers with olive oil and place on a baking sheet or in a pan. Roast the peppers in the oven at 200°C for about 15 minutes.
Put hot peppers in plastic bags. Tie the bags tightly. Leave the pepper in them for 15 minutes. 
Meanwhile, wash and cut the tomatoes into large cubes. 
Cut up the greens.
Finely chop the garlic with a knife.
Take the peppers out of the bags. After the pepper lies in a bag, the skin from it should be cleaned quite easily. Remove the skin from the pepper. Remove seeds. Cut the pepper into large pieces. 
Mix cooled peppers, tomatoes, garlic and herbs. Salt the salad to taste. Dress the salad with olive oil and lemon juice. Stir.
Cut the feta cheese into small cubes.
Transfer the salad to a salad bowl and top with the feta pieces. Decorate the salad with herbs. 
Lightweight, useful and delicious salad ready.
Bon Appetit!
For lovers of sweet pepper, we have prepared an unusual one with the participation of their favorite ingredient. sorongollo originally from Spain. This dish knew where to be born. Someone calls this dish, someone salad. We'll call it a salad. Roasted Pepper Salad borrowed from his homeland an extravaganza of color, a sharp character of taste, a refined aroma and an unforgettable aftertaste. Roasted peppers wrapped in a spicy dressing will become a constant companion of your hot summer. Another of the many advantages of this dish is that all of its ingredients are familiar to Slavic cuisine. There will be no need to look for unpronounceable, incomprehensible products and spices on the shelves of supermarkets, you just need to take such familiar tomatoes, onions, garlic, fresh parsley and cook a European dish. To make the cooking process pleasant and easy will help our recipe step by step cooking with a photo of baked bell pepper salad. Buen provecho, my dear cooks!
Ingredients for Roasted Pepper Salad
Step by step cooking roasted pepper salad
Before serving, decorate the pepper with parsley. The dish is served as an independent cold appetizer or as an accompaniment to meat and fish. Bon Appetit!
