Ingredients
Scale
8 medium peppers (any color or type)
2–3 small garlic cloves, minced
3 tablespoons extra virgin olive oil
1/6 teaspoon Celtic salt (or kosher/Himalayan salt)
3–4 tablespoons cider vinegar
4–5 sprigs fresh parsley, chopped (optional)
1 tablespoon maple syrup (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Place the whole peppers on a baking sheet and roast for 25–30 minutes, turning once, until the skins are blistered and charred.
- Remove from the oven and transfer the peppers to a bowl. Cover with a lid or plastic wrap and let steam for 10–15 minutes to loosen the skins.
- Peel off the skins, remove the stems and seeds, and slice the peppers into strips.
- In a bowl, whisk together the olive oil, salt, cider vinegar, maple syrup (if using), and minced garlic.
- Toss the sliced peppers with the vinaigrette and sprinkle with fresh parsley if desired.
- Let the salad marinate for at least 15–20 minutes before serving to enhance the flavor. Serve at room temperature or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: Approximately 140 kcal per serving