grilled pepper salad with basil oil

This grilled pepper salad is a hidden treasure, with beautiful basil droplets collecting away under the pepper, as they delicately burst at the touch as its mixture of velvety, smooth olive oil and sweet, roasted caramel juices, come together like a marriage of precious flavours trickling down the fragrant leaves.

This summer salad hits every spot of yumminess from sweet to smoky in just one mouthful!




Ingredients for the grilled pepper salad for 2 people:

  • 2 red romano peppers and 2 green romano peppers halved or 1 red and 1 yellow pepper, quartered
  • 1 small sized red onion, finely sliced
  • 100 grams pecorino or asiago cheese, shaved or flakes
  • 45 grams, mixed, young lettuce leaves
  • 50 grams shelled walnuts
  • 2 tablespoons Azada’s Olive Oil & Crushed Basil
  • Azada’s Olive Oil
  • 1 tablespoon capers
  • A small bunch of parsley (20 grams), leaves picked
  • 10 grams fresh tarragon, roughly torn
  • 2 tablespoons balsamic vinegar
  • Sea salt for seasoning

Prepare the grilled pepper salad step by step:

  1. Preheat the oven at 200°C.
  2. Rinse the peppers, and remove any white cores.
  3. Toss the peppers with a trickle of olive oil and a sprinkling of salt, place the peppers cut side down in a roasting tray, and bake for a good 40 minutes, until they have completely softened with blackened, wrinkly skin.
  4. Once the peppers have softened, remove them from the oven and let them cool for a few minutes.
  5. Peel off and discard the skins and set aside.
  6. Drizzle a little extra olive oil and balsamic vinegar into the roasting tray, using a whisk, mix the condiments together with the mouth-watering juices from the peppers.
  7. Season with sea salt and set aside.
  8. To assemble the salad, toss the peppers, lettuce leaves, fresh herbs, capers, walnuts and red onion together in a large salad bowl. Scatter the cheese and Azada’s Olive Oil & Basil on top and trickle over the deliciousness from the red pepper dressing and serve as a healthy starter.

Tip for the salad

Finishing off this scrumptiously colourful salad with crusty bread is the only way to make the most of every last fruity note.

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