Traditional Roasted Red Pepper Spanish Salad- a delicious appetizer or salad that can be served with any roasted meats you like.
What Makes This Recipe Stand Out
This recipe of roasted red pepper salad is a reconstruction of a lovely salad we had in Spain. Roasted peppers, green olives, and hard-boiled eggs are beautifully combined in a salad that might look unusual, but it is so very good.
This year, the holiday season was very distinct compared to other holidays we had before. Every year, we spend Christmas and New Year at home, but this year we decided to visit our daughter in Spain, who is doing a Master's Degree in Madrid.
I know, please do not envy me, it was a rare opportunity, and we really had to take advantage of it.
After a few days in Madrid visiting sites, we took a trip down south to the Andalusia region and visited Seville and Granada.
I loved these cities. The weather was warm and lovely, we were together visiting places that I fell in love with, and the food was amazing.
On one of the days, while in Granada, after visiting Alhambra Palace, with its wonderful gardens full of lemon and orange trees everywhere, we decided to have lunch in one of the restaurants close to our beautiful apartment rented for this little vacation.
My daughter kept telling us stories about this place and how good the food it was. We each ordered what we wanted to eat but also decided that we should share a salad:
A beautiful Roasted Red Pepper Salad with green olives (I had never had such good green olives ever in my life before). I really fell in love with the salad to the point that I had to reproduce it at home when I got back.
My version of this salad had roasted red bell peppers, red onion, garlic, Spanish green olives, hard-boiled eggs, olive oil, and a little bit of parsley.
How to make this salad
First of all, if you can roast your own peppers, please go ahead and do that, as there is nothing better than fresh roasted ones.
However, I think it is perfectly allowed to get a jar of roasted peppers from the grocery store.
To tell you the truth, if I want to make this salad in the winter, I am not going to roast the peppers on the grill outside, as I live in Minnesota, where it is very, very cold most of the year.
I love the jar-bought roasted peppers! These peppers are a great addition to your pantry, and you can use them for so many recipes!
Start by chopping a red onion and some garlic and saute them in olive oil until soft. Then, set them aside and allow them to cool for a few minutes.
Remove the seeds from the red peppers and cut them into strips, then place them in a salad bowl.
Sometimes, the peppers in the jar are not cleaned properly, so if you see the black skin unpeeled, try to remove that skin as much as possible.
Add the onions and garlic together with the olive oil you cooked them in.
The next step is to chop some green olives and add them to the salad.
Boil two eggs and set them aside to use for decoration. Meanwhile, mix the salad and taste for salt and pepper.
Add the vinegar. Optional, you can add a few more drops of olive oil over your salad if you prefer. Sprinkle some chopped parsley over it and toss everything together.
Finally, decorate with slices of hard-boiled egg and serve!
I served it at room temperature with my famous Roasted Bacon Wrapped Pork Tenderloin and it was great! We had Spanish wine with it too! White and Red! It was a success!
Roasted Red Pepper Spanish Salad
- 4-5 medium Roasted Red Bell Peppers or 16 oz jar of Roasted Red Bell Peppers cut into strips
- 1 small red onion sliced Julienne
- 3-4 cloves garlic chopped
- 10 green olives
- 1 tablespoon fresh parsley or 1 teaspoon dried parsley
- 2 hard boiled eggs sliced
- 1-2 tablespoons extra virgin olive oil for sautéing the onion and garlic PLUS 1 tablespoon for salad dressing
- 1 teaspoon vinegar
- salt and pepper to taste
- Saute onion and garlic in olive oil until soft, then remove from the heat and set aside to cool.
- Slice the roasted red bell pepper into strips.
- In a salad bowl, place the roasted peppers, onion, and garlic together with the olive oil used to cook them, parsley, chopped green olives, salt, and pepper to taste.
- Add some more olive oil and vinegar to coat the ingredients and season with salt and pepper to your taste.
- Mix the salad, decorate with sliced hard boiled eggs.
- Serve it at room temperature.