Ensalada de Pimientos Asados (Spanish Roasted Red Pepper Salad)
Why this recipe works
- Simple ingredients, clear flavour: Sweet roasted peppers, sharp sherry vinegar, fruity olive oil and garlic create a clean, balanced salad without needing many extras.
- Steaming loosens the skins: Covering the hot peppers briefly after roasting makes them easier to peel and helps keep the flesh soft and juicy.
- Built for room-temperature serving: The salad improves as it stands briefly, so it works well as a side dish, tapas plate or make-ahead lunch component.
Get the most out of this recipe
Ingredient notes
- Choose ripe red peppers: Firm, ripe red peppers give the best sweetness and colour; avoid peppers with soft patches, as roasting will make them collapse further.
- Use a good olive oil: Because the dressing is so simple, a fruity extra virgin olive oil makes a noticeable difference to the finished salad.
- Adjust the vinegar to taste: Sherry vinegar gives the most Spanish character, but red wine vinegar works well if you prefer a slightly fruitier acidity.
Texture tips
- Keep the pepper juices: Catch and add the roasting juices when slicing the peppers; they enrich the dressing and help give the salad its glossy texture.
- Serve at room temperature: Cold olive oil can feel heavy and muted, so let the salad lose its fridge chill before serving and toss again to re-coat the peppers.
Make-ahead tips
- Make ahead: The salad can be prepared in advance and refrigerated in an airtight container, where the peppers continue to absorb the dressing.
- Bring back before serving: Take it out of the fridge ahead of serving so the olive oil loosens and the flavours taste brighter.
Serving ideas
- Serve with bread: Crusty bread is ideal for soaking up the pepper juices, olive oil and vinegar left in the bowl.
- Pair with grilled fish: The sweet peppers and tangy dressing cut cleanly through simply grilled fish or seafood.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 240°C (465°F). Put the peppers on a baking tray and roast for 15 minutes, turning once, until the skins are blistered and blackened in patches.
- Transfer the hot peppers to a bowl and cover tightly with a plate. Leave for 5 minutes so they steam and the skins loosen.
- Peel off the skins, remove the stalks and seeds, then slice the peppers into strips, catching any juices. Finely chop the garlic and parsley.
- In a bowl, whisk the olive oil with the sherry vinegar, fine sea salt and black pepper. Add the peppers, garlic, parsley and any reserved pepper juices, then toss gently to coat.
- Leave the salad to stand for 5 minutes so the flavours meld. Serve at room temperature, spooning over any dressing left in the bowl.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best flavour, let the peppers cool in their own juices before dressing, then add every drop to the salad.
- If you prefer a softer garlic note, rub the cut clove around the mixing bowl before whisking the dressing, then add the chopped garlic as written.
Substitutions
- Replace sherry vinegar with red wine vinegar for a slightly fruitier acidity.
- Replace fresh parsley with fresh coriander for a more citrusy, herb-forward finish.
Storage
- Refrigerate up to 3 days
- Store in an airtight container in the fridge. Bring back to room temperature and toss well before serving so the olive oil loosens and the dressing re-coats the peppers.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Spanish
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