Spanish Roasted Pepper and Goat Cheese Salad Recipe
Roasted pepper and goat cheese salad is a twist on the popular Spanish appetizers made with roasted vegetables. Sweet, soft peppers combine here with creamy cheese and olive oil to create a dish that pairs beautifully with bread and a glass of wine. It’s a great idea for an appetizer for guests or a light dinner for two.
This salad captures the essence of Spanish tapas: simple ingredients, bold flavors, and a focus on good olive oil and perfectly roasted vegetables. The contrast between sweet peppers, tangy goat cheese, and briny capers makes it both elegant and easy to prepare.
Chef's tips
Roast the peppers until the skin is really charred in places – that’s what gives the salad its deep, smoky flavor. Don’t rush the resting time in the marinade; those 10 minutes at room temperature help the peppers absorb the dressing. Use good-quality olive oil, as its flavor is very noticeable in this dish.
How to serve
Serve on a large platter in the center of the table with plenty of crusty bread to soak up the juices. It works well alongside grilled fish, roasted chicken, or a selection of Spanish cheeses and cured meats.
Ingredients
- red bell pepper large - 3 pieces
- soft goat cheese - 120 g
- olive oil plus a little for drizzling - 4 tablespoons
- balsamic vinegar - 1 tablespoon
- garlic finely chopped - 1 clove
- capers drained - 1 tablespoon
- sea salt to taste
- black pepper to taste
- parsley chopped - 2 tablespoons
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole 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 darkened and charred in spots, and the peppers are soft and slightly collapsed.
- Transfer the hot peppers to a bowl and cover with plastic wrap or a plate for 10–15 minutes – this will make the skins easier to remove.
- Once cooled slightly, peel off the skins, remove the cores and stems. Cut the flesh into strips and place in a bowl.
- In a small bowl, mix the olive oil, balsamic vinegar, chopped garlic, a pinch of salt and pepper. Pour the marinade over the pepper strips, add the capers and gently toss. Set aside for 10 minutes at room temperature.
- Transfer the peppers to a serving platter and arrange pieces of goat cheese on top. Drizzle with a little olive oil, then sprinkle with chopped parsley and freshly ground black pepper.
- Serve at room temperature with slices of fresh bread or baguette.
Storage
Paprykę w marynacie możesz przechowywać osobno do 3 dni. Ser kozi dodawaj dopiero przed podaniem, aby nie nasiąkł zbyt mocno marynatą.
