Spanish Roasted Pepper and Quail Egg Salad Recipe
This colorful salad with roasted peppers, quail eggs, and olives is reminiscent of light tapas from northern Spain, often seen on bar counters next to olives and pickled vegetables. It’s filling but not heavy, so it’s perfect as a dinner on a hot day. It’s also a great way to put something impressive on the table without spending a long time over the stove.
The combination of sweet roasted peppers, delicate quail eggs, and briny olives creates a simple yet elegant salad that feels like a Spanish tapas bar classic. It’s impressive in appearance but easy to prepare ahead, making it ideal for summer dinners and casual entertaining.
Chef's tips
Roast a larger batch of peppers at once and keep them in the fridge with a bit of olive oil – then you can assemble this salad in minutes. Don’t skip the step of covering the hot peppers after roasting; it makes peeling much easier and faster. Taste the dressing before adding it to the salad and adjust the balance of acidity, salt, and sweetness to your liking.
How to serve
Serve as part of a tapas spread with marinated olives, grilled bread, and a simple cheese plate. It also works well as a light main course with a slice of rustic bread or alongside grilled fish or chicken.
Ingredients
- red bell pepper large - 3 piece
- quail eggs - 12 piece
- black olives pitted - 60 g
- red onion small half - 0.5 piece
- flat-leaf parsley chopped - 2 tablespoons
- olive oil preferably extra virgin - 3 tablespoons
- white wine vinegar - 1.5 tablespoons
- garlic small - 1 clove
- sea salt to taste
- black pepper to taste
- sugar to balance the acidity - 0.5 teaspoons
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 20–25 minutes, turning them every 7–8 minutes, until the skin is very wrinkled and darkened in spots to a brown-black color.
- Transfer the roasted peppers to a bowl and cover with a plate or foil for 10 minutes – the steam will help you peel off the skin more easily.
- Meanwhile, gently place the quail eggs in a small pot with cold water. Bring to a boil, then cook for 3 minutes from the moment the water starts boiling. Rinse with cold water and set aside to cool.
- Peel the red onion and slice it into very thin slivers. Peel the garlic and finely chop it or press it through a garlic press.
- Peel the cooled peppers with your fingers, remove the cores and stems. Cut the flesh into strips about 1 cm wide.
- In a small bowl, mix the olive oil, vinegar, garlic, sugar, a pinch of salt, and pepper. Whisk with a fork for 20–30 seconds, until the dressing comes together slightly and turns cloudy.
- Peel the quail eggs and cut them in half.
- Put the pepper strips, onion, olives, and half of the parsley into a large bowl. Pour over the dressing and gently toss with your hand or a large spoon so you don’t tear the peppers.
- Arrange the quail egg halves on top, sprinkle lightly with salt, and scatter over the remaining parsley. Serve at room temperature or slightly chilled.
Storage
Sałatkę przechowuj w lodówce w zamkniętym pojemniku. Przed podaniem wyjmij na 15–20 minut, aby nie była lodowata. Jajka mogą lekko się zabarwić od papryki, ale to normalne.
