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Charred Bell Pepper Salad

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Published under: Salad


  • Green Bell Peppers – 2
  • Red Bell Peppers – 2
  • Yellow Bell Peppers – 2
  • Greek Olives to garnish

For the Dressing:

  • Cumin Seeds – 1/2 tsp
  • Extra Virgin Olive Oil – 5 tblsp
  • Lemon Juice – 2 tblsp
  • Garlic – 2 cloves, crushed
  • Pinch of Sugar
  • Salt and Pepper


  1. Preheat the broiler.
  2. Broil the bell peppers, turning frequently, until the skins are charred all over.
  3. Put the bell peppers in a bowl, cover with a damp dish towel, and let it stand until cold.
  4. When the bell peppers are cold, hold them over a clean bowl to collect the juices and peel off the skin.
  5. Remove the stem, core and seeds.
  6. Cut the flesh into thin strips.
  7. Arrange the strips on a flat serving plate.
  8. Dry roast the cumin seeds in a dry pan until they turn brown and begin to pop.
  9. Shake the skillet continuously to prevent them from burning and do not allow them to smoke.
  10. Lightly crush the toasted seeds.
  11. To make the dressing, add the toasted cumin seeds, olive oil, lemon juice, garlic, sugar, salt and pepper to the bell pepper juices and whisk together.
  12. Pour the dressing over the bell peppers.
  13. Chill in the fridge for 4 hours.
  14. Garnish with olives.
  15. Serve at room temperature.

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