Salade de poivrons grillés – French-Style Grilled Bell Pepper Salad Recipe
This grilled bell pepper salad is a colorful, aromatic dish that in France is often served as a starter or a side to grilled meats. The peppers are soft, slightly sweet, and delicately smoky, all finished with a simple garlic vinaigrette. It’s something between a salad and a marinated appetizer, perfect for summer gatherings.
This salad showcases the natural sweetness and smokiness of roasted peppers in a very simple, classic French way. With just a few ingredients, you get a dish that is elegant enough for a dinner party yet easy to prepare ahead for casual summer gatherings.
Chef's tips
Don’t rush the roasting step—well-charred skin means the peppers will be soft, aromatic, and easy to peel. Letting the peppers rest covered after baking is crucial for effortless peeling and a silky texture. Taste the dressing and adjust the acidity with more vinegar or a pinch of sugar if your peppers are not very sweet.
How to serve
Serve as part of a mezze or antipasti platter with olives, cheeses, and cured meats. It pairs beautifully with grilled chicken, lamb chops, or baked fish. You can also spoon it over toasted bread as a simple bruschetta-style topping.
Ingredients
- bell pepper (red) - 2 piece
- bell pepper (yellow) - 1 piece
- bell pepper (green or orange) - 1 piece
- garlic - 2 clove
- olive oil - 40 ml
- vinegar (wine or apple cider) - 15 ml
- capers - 15 g
- flat-leaf parsley - 10 g
- salt
- black pepper
Preparation
- Wash and dry the peppers, then place them whole on a baking tray lined with baking paper. Put into an oven preheated to 220°C with the grill function on, or on the highest rack under the top heating element.
- Roast for 20–25 minutes, turning the peppers every few minutes with tongs, until the skin is well darkened and charred in spots and the flesh is soft.
- Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or a lid. Set aside for 10–15 minutes; this will make the skins easier to remove.
- When the peppers have cooled slightly, peel off the skins with your fingers or a small knife, remove the cores and stems. Cut the flesh into strips about 1–2 cm wide.
- Peel the garlic and finely chop it or press it through a garlic press. Rinse, dry, and chop the parsley leaves.
- In a small bowl, mix the olive oil, vinegar, garlic, a pinch of salt, and pepper. Add the capers and chopped parsley and stir.
- Place the pepper strips in a bowl, pour over the prepared dressing, and gently toss so you don’t tear the pieces. Leave for at least 15 minutes at room temperature so the flavors can meld.
- Serve at room temperature as a salad or appetizer; you can garnish with extra chopped parsley.
Storage
No storage information available for this dish.
This is one of those recipes that tastes like summer holidays in the south of France—simple, colorful, and full of flavor. It’s even better the next day, so don’t hesitate to make a bigger batch.
