Roasted pepper salad with cheese and olives

Roasted Pepper Salad with Cheese and Olives - a colorful and savory appetizer

Preparation time: 15 minutes
Total time: 15 minutes
Number of servings: 4

Looking for a simple and quick recipe for a delicious appetizer? The roasted pepper salad with cheese and olives is the perfect choice! This recipe combines the intense flavors of roasted peppers with creamy cheese and salty olives, resulting in a dish that will delight any table.

Ingredients:
- 4 red peppers (or a combination of red and yellow peppers for a vibrant look)
- 200 g feta cheese or goat cheese (depending on your preference)
- 100 g green or black olives, pitted
- 2-3 tablespoons extra virgin olive oil
- 1-2 teaspoons balsamic vinegar (for a tangy taste)
- Salt and pepper to taste
- A small bunch of fresh basil (for garnish and aroma)

Preparation:
1. Start by roasting the peppers. Preheat the oven to 220°C. Place the peppers on a baking tray lined with parchment paper and roast for 25-30 minutes, turning them halfway through, until the skin is blackened and easily peels off. Alternatively, you can use a grill or a pepper roasting device for a smokier flavor.

2. After removing the peppers from the oven, place them in a plastic bag or a bowl covered with plastic wrap to steam for 10 minutes. This step will help in peeling the skin. Once cooled, peel off the skin, remove the seeds, and cut them into strips or cubes, as preferred.

3. Meanwhile, cut the cheese into cubes and slice the olives or leave them whole, depending on your preference. Combine the roasted peppers, cheese, and olives in a large bowl.

4. In a small bowl, mix the olive oil, balsamic vinegar, salt, and pepper to create a simple dressing. Pour the dressing over the salad and gently toss to avoid crushing the cheese.

5. Before serving, sprinkle fresh basil leaves on top of the salad for an attractive look and fresh aroma.

Practical tips:
- If you want a spicier salad, you can add a few slices of hot pepper or chili flakes to the dressing.
- For a vegan version, replace the cheese with smoked tofu or vegan cheese.
- This salad can be served as an appetizer, but it is also an excellent accompaniment for grilling or fish dishes.
- You can also add other ingredients, such as halved cherry tomatoes or thinly sliced red onion, to diversify the flavors.

The roasted pepper salad with cheese and olives is not only a tasty dish but also a healthy and colorful option. Enjoy it with a slice of toasted bread and a glass of dry white wine for an unforgettable culinary experience!

 Ingredients: 3 roasted peppers (at least one red for color), 200 grams of sheep telemea cheese, a handful of olives, 2 tablespoons of olive oil, 1 teaspoon of balsamic vinegar, a pinch of salt (depending on how salty the cheese is), 1 teaspoon of dried oregano, and a few fresh basil leaves, a little crushed dried chili.