Confession time: I don’t like salad. Somehow this is an unpopular opinion when eating out and always gets you weird looks, especially from people older than you. Every year on my Grandma’s birthday dinner, when I order my main course without the salad I get those “Oh boy, you must live sooooo unhealthy”-looks from the old ladies around the table (well yeah, I kinda do, but only because I love bacon so much…). The thing is: I don’t mind the vegetables at all, what I don’t like are the dressings the salads always come with. The carrots in some creamy undefined sauce. The green salad that reeks of vinegar (I don’t like vinegar at all…). I just don’t like it. If I would get a simple green salad just dressed with a fine olive oil and some lemon juice I would be totally fine with it. It still wouldn’t be my fave dish but I would eat it…
This salad is totally different though and one of the few I like making and LOVE eating. The sweetness of the grilled bellpeppers together with the sourness of the lemon is just amazing. It’s great on its own with just a piece of fresh bread. But it’s also amazing with any kind of meat. That’s why I love to make it in summer when we are barbequeing at my parents house.
This salad is a bit of work, but totally worth it. You have to broil the bellpeppers in the oven and then peel them, which can be a bit tricky, but you will get the hang of it. There are a few hacks you need to apply and then the peeling will be pretty easy (see notes below). After the peeling you just need to cut up the bellpeppers, add the onions and season everything. Enjoy the salad still warm or cold.
- 4 mixed bellpeppers
- 1 small onion
- 1 lemon juice
- 3 tbsp high quality olive oil
- salt and pepper to taste
- Wash and pit the bellpeppers. Cut them in half.
- Line a baking sheet with aluminum foil and place the bellpeppers with the skin up on the tray.
- Add a splash of olive oil to the bellpeppers.
- Place in the top third of your oven and turn on the broiler. Roast them until the bellpeppers are soft and the skin turns brown and bubbly. Around 20-30 minutes.
- Remove the tray from the oven und cover the bellpeppers with a damp kitchen towel. Do not skip this step! Or else the bellpeppers will be a complete pain to peel.
- After 10-15 minutes remove the towel. You should be able to just peel of the skin of the peppers.
- Cut the bellpeppers into slices and place in a big bowl.
- Peel the onion and cut into thin slices. Add to the bellpeppers.
- Add the lemon, olive oil and salt and pepper to taste. Mix well and serve with some bread or as a side dish for any fried meat.