Traditional Roasted Red Pepper Spanish Salad– a delicious appetizer or salad that can be served with any roasted meats you like.
This recipe of roasted red pepper salad is a reconstruction of a lovely salad we had in Spain. Roasted peppers, green olives, hard boiled eggs are beautifully combined in a salad that might look unusual, but it is so very good.
The holidays season was very distinct compared to other holidays we had before. Every year, we spend Christmas and New Years at home, but this year we decided to visit our daughter in Spain, who is doing a Master 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 few days in Madrid visiting sites, we took a trip down south to 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 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 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, sun-dried tomatoes, red onion, garlic, Spanish green olives, hard boiled eggs, olive oil and a little bit of dried parsley.
HOW TO MAKE THE ROASTED RED PEPPER SALAD WITH GREEN OLIVES:
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! They are a great addition to your pantry and you can use them for so many recipes!
I started by chopping a red onion and some garlic and saute them in olive oil until they got soft. Then, I set them aside and let cool for few minutes.
I removed the seeds from the red peppers and cut them in strips, then placed them in a salad bowl.
The sun dried tomatoes were already chopped so I added them to the peppers. I also added the onions and the garlic, together with the olive oil I used to cook them.
The next step was to chop some green olives and add them to the salad.
I also boiled two eggs and set them aside to use for decoration. Meanwhile, I mixed the salad and tasted for salt and pepper. I added the vinegar. Optional, you can add few more drops of olive oil over your salad, if you prefer. Sprinkle some dried parsley over it and mix again.
Finally, decorate with slices of hard boiled egg and serve!
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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!
- 16 oz jar of Roasted Red Bell Peppers cut into strips
- 4 oz sun dried tomatoes chopped
- 1 small red onion sliced Julienne
- 3-4 cloves garlic chopped
- 10 olives green
- 1 tsp dried parsley
- 2 hard boiled eggs sliced
- 1-2 Tbsp extra virgin olive oil for sautéing the onion and garlic PLUS 1 Tbsp for salad dressing
- 1 tsp 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, chopped sun dried tomatoes, dried parsley, chopped green olives, salt, and pepper to taste.
Add some more olive oil and vinegar to coat the ingredients and season to your taste with salt and pepper.
Mix the salad, decorate with sliced hardboiled eggs.
Serve it at room temperature.
Amount Per Serving:Calories: 282 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 94mg Sodium: 244mg Carbohydrates: 30g Fiber: 6g Sugar: 18g Protein: 9g