Roasted pepper salad

It is a classic salad, I think that everybody knows that it is as simple and quick to prepare as it is to eat the delicious roasted pepper salad.
I clean the roasted peppers and freeze them for winter doing so they keep the perfect texture and flavor; then I can just defrost them and make salads or meals with them.

Quantity: 500 g (2-3 servings)
Difficulty: medium
Preparation time: 10 min
Total preparation time: 60 min

1 kg sweet pimiento peppers choose to be fat – they will clean better
2 tablespoons sunflower oil
1 tablespoon vinegar
1 teaspoon sugar
Salt and pepper to taste 0.5 teaspoons
Herbs (dill, parsley) 2 tablespoons

Getting Started

1. Peppers ripen well on all sides. I have two favorite ways to make the peppers:
a. On the gas grill with that hole in the middle – peppers are pretty good, are sweeter in taste, but they have no specific smoke flavor.
b. On the stove, on a baking tray.

2. After baking them they were put in a bowl, sprinkled with plenty of salt (they will peel better) and cover with some plastic wrap or a lid (peppers will “sweat” and when they cool they clean easily).

3. After the peppers have cooled peel them well the newest can be cleaned under running cold water, they clean better and faster.

4. You can leave them whole or cut in long and narrow pieces and then put them in a deeper dish in which you serve / mix the salad.

5. In a small bowl mix the dressing ingredients – you can adjust them to suit your taste – if you like it sour, sweet or salty.

6. Pour the dressing over the peppers in the bowl, mix well but gently and sprinkle the finely chopped greens and the roasted pepper salad is ready to serve with any food you like.

Enjoy your meal!