Grilled red capsicum salad
This grilled red capsicum salad features smoky, charred red peppers combined with zesty lemon, olives, and fresh basil. It's a vibrant dish perfect as a side or light main course.
Cook time 25 min
Prep time 20 min
Ingredients:
2 red peppers1/3 cup olive oil
1 onion
1/3 cup olives
2 red hot chili peppers
1 tbsp capers
2 tbsp lemon juice
1/2 cup basil leaves
This grilled red capsicum salad is a vibrant and flavorful dish that's perfect for any occasion. Packed with colorful peppers, zesty lemon juice, and aromatic basil, this salad will add a refreshing touch to your meal. Whether you serve it as a side dish or a light main course, it's sure to be a hit with everyone.
Instructions:
- Preheat your grill to medium-high heat.
- Rinse the red peppers under cold water and pat them dry.
- Place the red peppers on the grill and cook them, turning occasionally, until their skins are blackened and blistered, about 10-15 minutes.
- Remove the peppers from the grill and place them in a bowl covered with plastic wrap or in a sealed plastic bag for about 10 minutes. This will make peeling easier.
- Once cooled, peel off the charred skins, remove the seeds, and cut the peppers into thin strips.
- Peel and thinly slice the onion.
- Rinse the red hot chili peppers, slice them in half, remove the seeds, and finely chop.
- In a large mixing bowl, combine the grilled red pepper strips, sliced onion, chopped chili peppers, olives, and capers.
- Drizzle olive oil and lemon juice over the salad mixture.
- Season with a pinch of salt and freshly ground black pepper to taste (optional).
- Gently toss the salad to ensure all the ingredients are well coated with the dressing.
- Tear the basil leaves into smaller pieces and sprinkle them over the salad.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld together.
9. Serve and Enjoy:
- Serve the salad at room temperature as a side dish or light meal. Enjoy with crusty bread or as a complement to grilled meats.
This grilled red capsicum salad is a delightful medley of flavors and textures. The smoky sweetness of the grilled peppers, combined with the briny olives and capers, creates a delicious contrast with the fresh basil and tangy lemon juice. Serve it chilled or at room temperature and enjoy a healthy, delicious, and easy-to-make salad.
Grilled red capsicum salad FAQ:
The red peppers are done when their skins are blackened and blistered, which usually takes about 10-15 minutes on medium-high heat. Turn them occasionally to ensure even charring.
Yes, you can substitute red capsicum (bell peppers) with other sweet peppers like yellow or orange bell peppers. For a spicier kick, consider using jalapeños or poblano peppers.
You can store leftover salad in an airtight container in the refrigerator for up to 3 days. It's best served fresh, but it can be enjoyed cold from the fridge as well.
If you don’t have olives, you can substitute with pickles or use additional capers for a briny flavor. If you prefer, you can also omit them entirely and add extra herbs for flavor.
Yes, this grilled red capsicum salad is vegan-friendly as it contains no animal products. It's a healthy option for anyone following a plant-based diet.
Tips:
- For even grilling, cut the peppers into uniform strips before placing them on the grill.
- Brush the vegetables with olive oil before grilling to prevent sticking and to enhance the flavor.
- If you prefer a milder salad, remove the seeds from the red hot chili peppers before chopping them.
- Allow the grilled peppers to cool slightly before mixing them with the other ingredients to maintain the perfect texture.
- For added flavor, consider marinating the grilled peppers in a bit of olive oil, lemon juice, and salt for 30 minutes before assembling the salad.
- Feel free to add other grilled vegetables like zucchini or eggplant for a more diverse salad.
Nutrition per serving
8 ServingsCalories 30kcal
Protein 0.69g
Carbohydrates 4.57g
Fiber 1.17g
Sugar 2.57g
Fat 11g
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