Spicy Salad
Spicy Salad with Peppers and Bell Peppers: An Explosion of Flavors
Preparation time: 15 minutes
Cooling time: 30 minutes
Total: 45 minutes
Servings: 4-6
We present to you a spicy salad, a simple yet refined recipe taken from my cousin Melania. This salad is not only a perfect accompaniment to soups and stews, but also an explosion of flavors that will add a splash of color and taste to your meals. Made from the last peppers and bell peppers from the garden, it is an ideal choice for a summer meal, but also a delicacy in the cold season.
Ingredients:
- 4 red bell peppers (or yellow for a touch of originality)
- 2 bell peppers (preferably one red and one green for color contrast)
- 1 medium red onion
- 2-3 cloves of garlic
- 3 tablespoons of wine vinegar (or balsamic vinegar for a sweeter taste)
- 4 tablespoons of extra virgin olive oil
- 1-2 fresh chili peppers (or chili flakes, to taste)
- Salt and pepper to taste
- 1 bunch of fresh parsley (optional, for garnish)
Step by step:
1. Preparing the vegetables: Wash the bell peppers and sweet peppers well. Remove the stems and seeds, then cut them into small cubes. If you want a finer texture, you can use a food processor, but don’t overmix to keep a crunchy appearance.
2. Onion and garlic: Peel the red onion and slice it thinly or cube it, as preferred. The garlic can be finely chopped or pressed, depending on the desired intensity of flavor.
3. Dressing mix: In a small bowl, combine the extra virgin olive oil, wine vinegar, garlic, finely chopped chili pepper (or chili flakes) and a pinch of salt and pepper. Mix well to emulsify the dressing.
4. Assembling the salad: In a large bowl, add the bell peppers, sweet peppers, and red onion. Pour the dressing over the vegetables and gently mix, just enough to combine the flavors.
5. Cooling: Let the salad chill in the refrigerator for 30 minutes for the flavors to meld. This step is crucial for achieving a truly delicious salad.
6. Serving: Once the salad is cold, you can serve it in individual bowls, garnished with chopped fresh parsley for an extra splash of color. It’s delicious alongside warm soups or stews, but can also be enjoyed as a refreshing appetizer.
Practical tips:
- If you want a sweeter note in the salad, add a few slices of raw carrot or a pinch of sugar to the dressing.
- You can experiment with other vegetables, such as cucumbers or tomatoes, to achieve a variety of textures and flavors.
- This salad keeps well in the refrigerator for 2-3 days, so you can prepare it in advance.
This spicy salad is not only a quick recipe but also a wonderful way to make the most of fresh garden vegetables. Take advantage of the summer season and enjoy a salad full of color and flavor!
Onions and peppers are cleaned, washed, and rinsed. They are cut into strips. All ingredients are added and boiled for about an hour until the onions become like marmalade. Bay leaves, sugar, and salt are added to taste. The mixture is placed in washed and dried jars with lids. It is served with stews, soups, and appetizers.
Ingredients: 2 kg bell peppers, 2 kg onions + red onions, 1 l wine vinegar, 2 tablespoons whole pepper, 2 tablespoons coarse salt, 2 tablespoons brown sugar, bay leaves
