Grilled red capsicum salad
Savor the vibrant flavors of our Grilled Red Capsicum Salad. Made with sweet red peppers, zesty lemon juice, spicy red chili peppers, capers, olives, fresh basil, and a drizzle of olive oil, this healthy and colorful dish is perfect for a refreshing meal or side. Easy to prepare and packed with Mediterranean goodness!
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.
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.
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.
Nutrition per serving
8 ServingsCalories 30kcal
Protein 0.69g
Carbohydrates 4.57g
Fiber 1.17g
Sugar 2.57g
Fat 11g
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