Spanish Salad with Grilled Peppers and Hard-Boiled Egg Recipe
This salad is a simple way to bring Spanish flavors to your plate: sweet grilled peppers, hard-boiled egg, and good olive oil. In Spain, similar dishes appear as appetizers in tapas bars, often served with a piece of bread for dipping into the sauce of olive oil and pepper juices. It’s a bit like a Polish roasted pepper salad, but with a more pronounced, olive-forward character.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- pepper - 3 piece
- eggs - 3 piece
- onion - 0.5 piece
- olive oil - 3 tablespoons
- wine vinegar - 1 tablespoon
- garlic - 1 clove
- olives - 10 piece
- salt
- pepper
- parsley fresh, finely chopped - 2 tablespoons
Main Ingredient:
bell pepper
Preparation
- Wash and dry the peppers, then place them on a baking tray lined with baking paper. Put into an oven preheated to 220°C (top and bottom heat) and bake for 20–25 minutes, until the skin is well darkened, slightly charred in spots, and the peppers are soft.
- Transfer the baked peppers to a bowl and cover with a plate or foil for 10 minutes – the steam will help you remove the skin more easily.
- Meanwhile, place the eggs in a pot, cover with cold water, bring to a boil, then cook for 9–10 minutes over low heat. After cooking, rinse with cold water and set aside to cool.
- Peel the onion and slice it into very thin slivers. Peel the garlic and finely chop it or press it through a garlic press. Slice the olives.
- Once cooled, peel the peppers with your fingers, remove the cores and stems. Cut the flesh into strips about 1 cm wide.
- In a bowl, mix the olive oil, vinegar, garlic, a pinch of salt, and pepper. Add the pepper strips, onion, and olives, and gently mix with your hand or a spoon so the peppers don’t tear.
- Peel the eggs and cut them into quarters or eighths. Finely chop the parsley.
- Transfer the pepper salad to a serving platter, arrange the egg pieces on top, sprinkle with parsley and a little more salt and pepper. Serve at room temperature.
Storage
In fridge:
2 days
Freezing:
No
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Jajka mogą lekko wyschnąć, więc przed podaniem możesz dodać odrobinę świeżej oliwy i delikatnie wymieszać papryki, a jajka ułożyć na wierzchu świeże, jeśli robisz ją z wyprzedzeniem.
Recipe submitted by
Marek, Site owner
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Updated:
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