Roasted Pepper Sallad

Roasted Pepper Sallad

(FOR 4)


  • 4 medium red peppers (pre-roasted on the stove or in the oven), peeled
  • 3 garlic cloves, peeled, thinly cut
  • 4 cherry tomatoes, halved
  • 1 lemon, freshly squeezed
  • 1 tsp. lemon zest
  • 2 tbsp. extra virgin olive oil


  1. Roast or grill the peppers on the stovetop (low heat), until the skin is evenly blackened on both sides.


  1. After they cool down peel off the skin and rinse them briefly. Then cut the peppers into thick slices. You can as well leave the whole paper intact.


  1. In a large mixing bowl put the peppers, add minced garlic, cherry tomatoes and lemon zest; drizzle with freshly squeezed lemon juice and olive oil.


  1. Let the flavours mingle in the fridge for a while; you serve it with a tbsp. of shredded hard goat cheese on top.




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