Turkish Pepper and Olive Salad
(1 ratings)Posted by:jrt
This salad works well as an appetizer as well. You'll enjoy the mix of flavors from the peppers and olives. The hot pepper is optional, though I recommend it. You can make it milder by using 1 pepper, or removing all the seeds, or both.
| Serves: 6-8 |
| Prep Time: 10 minutes Cook Time: 15 minutes |
| Sephardic Parve Salad |
- Recipe
- Comments
Ingredients
2 green bell peppers
2 red bell peppers
2 banana peppers (or substitute Hungarian peppers)
2 medium tomatoes, chopped coarsely
1 medium onion, diced
1 clove garlic, minced
8 oz. pitted olives (I like kalamata but use your own favorite)
1/4 cup olive oil
1/3 cup red wine vinegar
1 tsp. salt (or to taste)
1/4 tsp. ground black pepper (or to taste)
Directions
- Roast peppers on a foil lined baking sheet at 400 F, turning until all sides are seared. Remove and place in a paper bag (or bags). Close and leave until cool enough to handle. When cool, the skins should peel right off easily. Remove seeds and cut peppers into strips.
- Mix tomatoes, onions, garlic and olives to to peppers and mix.
- Prepare the dressing by mixing the olive oil, red wine vinegar and salt and pepper. Whisk and and adjust seasoning as required.
- Mix with pepper salad and serve!
This came out really well. I used kalamata olives as suggested. This dish was not spicy hot - though I imagine it could be if you used hot peppers like the Hungarian peppers. We served this cold as a side dish. It goes very well with pita!
Nov 29, 2009 (report abuse)