Spanish Roasted Pepper Salad with Manchego and Almonds Recipe
This salad combines the sweetness of roasted peppers, the salty flavor of Manchego cheese, and the crunch of toasted almonds to create a typically Spanish snack to serve with wine. In tapas bars, similar small plates often appear between olives and slices of ham. It’s a bit like an Italian caprese salad, only with peppers and a hard cheese instead of mozzarella.
W Hiszpanii pieczona papryka w oliwie i occie to częsty element tapas, często podawany obok oliwek i wędlin. Dodatek manchego i migdałów podbija jej „hiszpański” charakter, bo oba składniki są lokalnymi specjalnościami.
This salad captures the essence of Spanish tapas in a simple dish: sweet roasted peppers, nutty aged Manchego, and crunchy toasted almonds all brought together with a bright garlic vinaigrette. It’s easy to prepare in advance and feels both rustic and elegant on the table.
Dlaczego ta wersja działa
- Zaparowanie upieczonych papryk pod przykryciem sprawia, że skórka odchodzi łatwo, a miąższ zostaje miękki, ale sprężysty.
- Dodanie sera i migdałów dopiero przed podaniem zachowuje ich strukturę i wyraźny smak.
- Prosty sos z oliwy, octu i czosnku podbija naturalną słodycz papryki zamiast ją przykrywać.
Chef's tips
Roast a larger batch of peppers at once – they keep well in the fridge and you can use them for this salad, sandwiches, or as a side for grilled dishes. Don’t rush the steaming step after roasting; it’s the key to peeling the peppers quickly. Choose a well-aged Manchego for a more intense flavor that stands up to the sweetness of the peppers.
How to serve
Serve on a large platter as part of a tapas spread with olives, cured ham, and crusty bread. For a light meal, add some grilled bread rubbed with garlic and a simple green salad. It also works well as a colorful starter before grilled fish or roast chicken.
Na co uważać
- Nie piecz papryki zbyt krótko – skórka musi mocno ściemnieć, inaczej będzie się źle obierać.
- Nie mieszaj papryki z sosem zbyt energicznie, bo paski łatwo się rwą i sałatka traci ładny wygląd.
Zamienniki
- Ser manchego można zastąpić innym twardym, dojrzewającym serem, np. dojrzałym pecorino lub grana padano.
- Migdały da się podmienić na orzechy laskowe lub włoskie, również krótko podprażone.
- Zamiast octu winnego możesz użyć delikatnego octu sherry, który jest często używany w Hiszpanii.
Ingredients
- pepper - 3 pieces
- Manchego cheese - 120 g
- almonds - 40 g
- olive oil - 3 tablespoons
- wine vinegar - 1.5 tablespoons
- garlic - 1 clove
- parsley fresh, chopped - 2 tablespoons
- salt
- black pepper
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.
- Put the peppers in the oven for 25–30 minutes, turning them with tongs every 8–10 minutes, until the skin is well darkened and wrinkled in places.
- Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap. Set aside for 10 minutes to steam – this will make the skin easier to remove.
- Once cooled, peel off the skins with your fingers, remove the cores and stems. Cut the flesh into long strips about 1–1.5 cm wide.
- Peel the garlic and chop it very finely. Rinse, dry, and chop the parsley.
- Toast the almonds in a dry pan over medium heat for 3–4 minutes, shaking the pan often, until they are lightly golden and fragrant. Set aside to cool, then roughly chop with a knife.
- Cut the Manchego cheese into thin triangles or small sticks so they are easy to pick up with a fork.
- In a small bowl, mix the olive oil, vinegar, chopped garlic, a pinch of salt, and pepper. Whisk with a fork until you get a smooth dressing.
- Transfer the roasted pepper strips to a larger bowl, pour over the dressing, and gently toss so they don’t tear. Leave at room temperature for 10–15 minutes so the flavors meld.
- Just before serving, arrange the peppers on a serving platter and sprinkle with pieces of Manchego, toasted almonds, and chopped parsley. If needed, season with a little more salt and pepper.
Storage
Najlepiej przechowywać osobno paprykę w sosie i dodatki – ser oraz migdały dodawaj tuż przed jedzeniem, bo w lodówce miękną i tracą chrupkość. Papryka w marynacie zyskuje na smaku po 1–2 dniach, ale może puścić więcej soku.
This is one of those dishes that tastes like a holiday in Spain: simple ingredients, bold flavors, and perfect with a glass of wine. I like to leave the peppers to marinate a bit longer so they soak up the dressing, then add the cheese and almonds at the last minute for contrast in texture.
