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.
This salad captures the essence of Spanish tapas with just a few ingredients: smoky-sweet roasted peppers, rich olive oil, and simple seasoning. The hard-boiled eggs add protein and creaminess, turning a classic bar snack into a satisfying light meal or starter.
Chef's tips
Roast more peppers than you need and store them in olive oil with garlic in the fridge – you’ll have a base ready for quick salads and tapas. Don’t rush the cooling and steaming step after roasting; it makes peeling the peppers much easier and keeps the flesh juicy.
How to serve
Serve on a large platter in the center of the table so everyone can help themselves, tapas-style. Add a small bowl of extra olive oil and a plate of bread on the side for dipping. It also works well as a side dish to grilled fish or roasted chicken.
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
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
No storage information available for this dish.
This recipe is inspired by simple tapas I’ve eaten in small Spanish bars, where a plate of peppers, good olive oil, and bread can be as memorable as any elaborate main course. It’s proof that with quality ingredients, minimal preparation is enough.
