ref=”https://thinktasty1.wpengine.com/wp-content/uploads/2014/06/Roasted-Pepper-and-Olive-Salad.jpg”>Here’s a quick but complex-tasting and spicy salad — quick, that is, if you have roasted peppers around. If you don’t, they take some time but they’re really easy to cook. Just heat up the broiler, cut some fresh peppers in half, flatten them out as much as you can, and broil till they look burned — actually only the skin will be charred. When they’re cool, you’ll be able to peel off the brittle skins easily, as well as seed and chop. From the Chestnut Street Inn in Sheffield, Illinois, where you can book not only a room but a cooking class.

Roasted Pepper and Olive Salad

2015-01-29 11:18:29

Yields 6

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Ingredients

1. 2 Red Peppers, Roasted, Peeled, Seeded and Chopped
2. 2 Green Peppers, Roasted, Peeled, Seeded and Chopped
3. 1/2 cup Spanish Olives, Pitted and Chopped
4. 1/2 Red Onion, Diced
5. 2 Tomatoes, Sliced
6. 2-3 Garlic Cloves, Minced
7. Kosher Salt and Freshly Ground Pepper
8. 1 tsp Hungarian Paprika
9. 2-3 Tbl Olive Oil
10. 2 Tbl Red Wine Vinegar

Instructions

1. Toss peppers, olives, tomato, garlic and onion with oil and vinegar
2. Season with salt, pepper and paprika to taste. Serve at room temperature.

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