Charred Bell Pepper Salad is my go-to recipe when I want to impress guests without spending hours in the kitchen. I first tried this at a friend’s barbecue and couldn’t believe how simple yet delicious it was. The peppers get this amazing smoky flavor from charring, and when you pair them with the cumin-scented dressing, magic happens.
About the Recipe
This recipe transforms ordinary bell peppers into something special. The charring process brings out their natural sweetness while adding a smoky depth. The dressing, with its toasted cumin and garlic, adds warmth and personality. It’s a great prep-ahead dish that actually gets better as it sits in the fridge.
Why You’ll Love This Recipe
You’ll love how the peppers become silky and tender after charring. The dressing is a perfect balance of tangy lemon and aromatic cumin. It’s also super flexible – serve it cold or at room temperature, as a side dish or on toasted bread. Plus, it’s naturally vegan and gluten-free, making it perfect for all kinds of gatherings.
Charred Bell Pepper Salad
Cooking Tips
Keep a close eye on the peppers while charring – you want them blackened but not burnt. When peeling the peppers, don’t rinse them under water as this washes away the flavorful juices. If you’re short on time, you can char the peppers under the broiler all at once instead of one by one.
Serving and Storing Suggestions
Serves 6-8 as a side dish. Total prep time: 30 minutes plus 4 hours chilling. Store in an airtight container in the fridge for up to 3 days. Great with grilled meats, crusty bread, or as part of a mezze platter.
Similar Recipes
- Grilled Mediterranean Vegetable Salad
- Marinated Roasted Eggplant
- Mediterranean Olive and Tomato Salad
Nutrient Benefits
Bell peppers are packed with vitamin C and antioxidants. The olive oil adds healthy fats, while cumin aids digestion. This salad is low in calories but high in nutrients, making it a healthy choice for any meal.
Charred Bell Pepper Salad
Ingredients
- 2 Green Bell Peppers
- 2 Red Bell Peppers
- 2 Yellow Bell Peppers
- Greek Olives to garnish
For the Dressing:
- 1/2 tsp Cumin Seeds
- 5 tbsp Extra Virgin Olive Oil
- 2 tbsp Lemon Juice
- 2 cloves Garlic (crushed)
- Pinch of Sugar
- Salt and Pepper
Instructions
- Preheat the broiler.
- Broil the bell peppers, turning frequently, until the skins are charred all over.
- Put the bell peppers in a bowl, cover with a damp dish towel, and let it stand until cold.
- When the bell peppers are cold, hold them over a clean bowl to collect the juices and peel off the skin.
- Remove the stem, core and seeds.
- Cut the flesh into thin strips.
- Arrange the strips on a flat serving plate.
- Dry roast the cumin seeds in a dry pan until they turn brown and begin to pop.
- Shake the skillet continuously to prevent them from burning and do not allow them to smoke.
- Lightly crush the toasted seeds.
- To make the dressing, add the toasted cumin seeds, olive oil, lemon juice, garlic, sugar, salt and pepper to the bell pepper juices and whisk together.
- Pour the dressing over the bell peppers.
- Chill in the fridge for 4 hours.
- Garnish with olives.
- Serve at room temperature.
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Frequently Asked Questions
Q: Can I make this salad ahead of time?
A: Yes. It actually tastes better when made ahead. The flavors develop and meld together during the chilling time. Make it up to 24 hours before serving.
Q: What if I don’t have a broiler?
A: You can char the peppers on a gas stovetop, on a grill, or even in a hot cast-iron pan. The key is getting that nice char on the skin.
Q: How spicy is this salad?
A: This salad isn’t spicy at all. Bell peppers are sweet peppers without heat. The flavor comes from the smoky char and aromatic dressing.
