This roasted peppers salad is a side dish Romanians are cooking all summer long.
That delicious flavor coming from smoked peppers, garlic and vinegar is something hard to let go.
I could eat this every day and still not get enough.
We use sweet yellow and red peppers for this salad. The red ones being more sweet, but I like both of them as they are distinct in flavor and taste.
Another particular thing about this salad is that we usually roast them on the gas stove – using a grill pan.
I have 2 old rounded flat iron surfaces that are in my family for more than 50 years. I use them often to roast peppers and eggplants, being easier to manipulate and clean.
Of course you can roast them in the oven also, but the taste will not be quite the same. And the juices from peppers would be less in quantity.
For those of you blessed with outdoor space I recommend using the outdoor grill and roast peppers every time you BBQ. But even indoors, I endure all that smoke that fills the kitchen just to enjoy my roasted peppers salad.
It well deserves all the smoke and all the effort. It’s just eaten so fast, that I recommend roasting a good quantity if you’re doing the work. You know, to enjoy it for at least 2 days.
Now, enough talking. Let’s do the roasting. What do we need for this roasted peppers salad?
🫑 Ingredients For Roasted Peppers Salad
Of course, sweet peppers are the main ingredient. Yellow and red, whatever you have at hand. To these we add garlic and a vinaigrette.
- Peppers – I had small ones, but I definitely prefer big, fleshy ones
- Salt and Sugar – for seasoning
- Garlic – a couple of cloves for the yummy
- Vegetable neutral oil
- Vinegar and water – for the vinaigrette
🧄 How To Make This Roasted Peppers Salad
Start by washing the peppers and let hem dry.
Step one: Roast peppers
Once dried, place them on the grilling pan at high-medium flame. Arrange them one next to other as many as the grill can accommodate.
You have to stay around them, watch them and turn them over all sides to roast evenly. This process is somewhat time consuming but is well worth it, I guarantee. These 18 peppers took me 40 minutes to roast.
Once the skin is wrinkled and burned – and the flash become soft and puffy they are done. Transfer them into a deep pot covered by a lid so they steam and cool off.
Step two: Steam and peel
As they are done, transfer to the pan and replace them with others on the grill until all the peppers are cooked.
Place them on top of each other, sprinkle some salt over them to make them sweat even more and become more easy to peel.
Cover the pot with the lid and let them cool off 10-15 minutes so you can peel them with your fingers without burning.
Once they cooled off a little bit, peel them wetting your fingers and restraining to rinse the peppers, as they will lose all that beautiful smoked flavor we are trying to obtain.
Just handle them with care and after peeling, place them one by one into a deep plate prepared for the salad.
We are usually making this salad keeping the peppers whole as they are, because the stem and the seeds will be still releasing their flavor into the vinaigrette over the coming hours.
In our households, we just take them by the stem and bite them. Ohhh… just the thought alone makes me drool. But when we prefer the fancy eating, we can discard the stem and the seeds and just keep the flesh.
When it happens to break some in the peeling process, I too open them and discard the seeds. I then cut them in strips and place them into a smaller bawl and it’s fine too.
Step three: Make the vinaigrette
Into a bawl mix a cup of water with 1 teaspoon salt, 2 teaspoons sugar and 2 tablespoons white vinegar.
Those quantities are by all means not fixed, accommodate them to your liking.
Some like it more tart, some prefer a sweeter vinaigrette.
Mix until everything is dissolved.
Make sure all peppers are well arranged into the plate. Slice 2 cloves of garlic and sprinkle over them. Pour 2 tablespoons of vegetable neutral oil over the peppers too.
Now carefully pour over the vinaigrette until they are well covered and immersed into the liquid. That’s it! Our roasted peppers salad is done.
It can be served right away, but is more delicious if we wait a couple of hours to allow all that beautiful flavors to blend and combine together. It’s even better the next day!
So, cover with cling film and let this roasted pepper salad rest in the fridge for 2-3 hours before enjoying it.
🍴 Serving Romanian Roasted Peppers Salad
We serve this roasted peppers salad as a side dish along any stew, steak or BBQ.
I even eat it as it, it’s that good.
It is absolutely delicious and full of taste, flavor and color. I am sure that you’ll fall in love with it and cook it every time you’ll grill anything outdoors.
They last in the fridge up to a week if covered properly.
Other tasty recipes to cook for your family:
- Romanian Smoky Eggplant Sppead (tasty eggplant spread)
- Tomato And Cucumber Salad (my favorite summer salad)
- Romanian Stuffed Peppers (a must try recipe)
- 12+ Romanian Traditional Dishes (you should cook right now)
Romanian Roasted Peppers Salad
- 18-20 medium sweet peppers (red, yellow)
- 1+1 tsp salt (to taste)
- 2 garlic cloves
- 2 tsp sugar (to taste)
- 1 cup water
- 2 tbsp white vinegar (to taste)
- Wash and dry the peppers. Put them on the grill pan on high-medium flame. Grill them well, watching them and turning them on all sides. When their skin is burned, wrinkled and the flesh is fluffy and moist, take them out the grill and place into a deep pot one on top of the other. Sprinkle with salt and cover with a lid to let them steam.
- Steam for about 10-15 minutes, while cooling down slowly. Then wet your hands and peel them carefully with your fingers. Do NOT rinse the peppers under running water to lose their flavor.Place and arrange them well into a deep plate or a bigger bawl, depending on the size of the peppers. Slice the garlic and sprinkle over the peppers. Add the oil.
- Make the vinaigrette. Mix the water, vinegar, salt and sugar into a bawl until everything is dissolved. Pour over the roasted peppers to cover them well.Cover with cling film and let the roasted peppers salad rest in the fridge for a couple of hours. Enjoy!