Spanish Roasted Pepper and Almond Salad Recipe
This salad combines the sweetness of roasted peppers with crunchy almonds and good olive oil, which is very typical of the cuisine of southern Spain. It’s often served as an appetizer at family gatherings, alongside olives and pieces of bread. The flavors are a bit reminiscent of Italian antipasti, but the addition of almonds and wine vinegar gives it a distinctly Spanish character.
This salad showcases the essence of southern Spanish cooking: simple ingredients, bold flavors and a focus on good olive oil. Roasting the peppers concentrates their sweetness, while toasted almonds add crunch and a nutty aroma that makes the dish stand out on any tapas table.
Chef's tips
Don’t rush the roasting step – well-charred skins mean deeply flavored, soft peppers. Letting the peppers steam after baking is key to peeling them easily. Taste the salad after it rests for a few minutes; the flavors meld and you can better judge if it needs more vinegar or salt.
How to serve
Serve in a shallow dish so the colorful pepper strips and almonds are clearly visible. Offer plenty of fresh baguette or rustic bread to soak up the juices. It also works well as a side dish to grilled fish, chicken or simple omelets.
Ingredients
- pepper red, whole, uncut - 4 pieces
- almonds blanched, whole or slivered - 60 g
- garlic finely chopped - 1 clove
- olive oil preferably extra virgin - 4 tablespoons
- wine vinegar white or sherry vinegar, if you have it - 1.5 tablespoons
- parsley fresh, finely chopped - 2 tablespoons
- salt to taste
- black pepper to taste
- bread baguette, sliced - 1 baguette
Preparation
- Preheat the oven to 220°C (top and bottom heat). Place the whole peppers on a baking tray lined with baking paper.
- Roast the peppers for 25–30 minutes, turning them every 8–10 minutes, until the skin is well browned, slightly charred in spots, and the peppers have softened and collapsed slightly.
- Transfer the hot peppers to a bowl, cover with a plate or plastic wrap and set aside for 10–15 minutes to steam – this will make the skins easier to remove.
- In the meantime, toast the almonds in a dry pan over medium heat for 3–4 minutes, shaking the pan often, until they are lightly golden and smell nutty. Remove from the heat and set aside.
- Peel the peppers, remove the cores and stems, then cut the flesh into strips about 1–1.5 cm wide.
- Put the pepper strips into a bowl, add the chopped garlic, parsley, 3 tablespoons of olive oil, vinegar, salt and pepper. Mix gently so you don’t tear the peppers.
- Add the toasted almonds, mix again and taste – if needed, season with an extra pinch of salt or a little more vinegar.
- Serve the salad at room temperature with slices of baguette, which you can use to scoop up the peppers and the juices from the bottom of the bowl.
Storage
Sałatkę przechowuj w szklanym pojemniku, tak aby papryka była przykryta oliwą, wtedy dłużej zachowa smak. Przed podaniem wyjmij z lodówki na 20 minut, aby nie była lodowata.
