Roasted pepper salad. Roasted pepper salad (sorongollo) Roasted bell pepper salad

Anyone who often visits Bulgaria knows that the first dish on the menu of almost any restaurant is Shopska salad, this is the hallmark of modern Bulgarian cuisine. Once people try it, they become fans for life. There are as many varieties of Shopska salad as there are chefs who prepare it, just like. For example, a salad with baked peppers and feta cheese fits well into the concept of a special Shopska salad.

I remember once in Bulgaria, we ran into the famous singer Demiss Roussos. It turns out he stayed briefly at a multi-star hotel next door. We were told a story about a famous singer ordering breakfast. The order is something like this: something from local food at your discretion. Usually the “discretion” comes down to local pastries, coffee and Shopska salad. The great Greek tried Shopska salad and... the next morning the order sounded like this: “. Three!".

Although, to be honest, as a rule, Shopska salad is eaten at the beginning of lunch, accompanied by an almost obligatory glass of grape rakia. Shopska salad (Bulgarian: Shopska salata) is a vegetable salad made from fresh vegetables (cucumbers, tomatoes, onions, peppers), generously seasoned with fresh cheese, seasoned with olive oil. An excellent dish known far beyond the borders of Bulgaria. Shopska salad is also popular in Serbia, Montenegro, Albania, the Czech Republic and even in Ukraine.

I read somewhere that the Shopska salad dish is not historical and does not have ancient roots. And the Balkantourist chefs prepared it somewhere in the mid-60s. The authorship of the Shopska salad, meanwhile, is disputed by many, declaring that such a salad is their national one and was invented by them.

If you look closely, Shopska salad has a lot in common with Greek salad, with shepherd’s salad, and you can still remember quite a few options, the same. Shopska salad with baked peppers is a simple dish; if you have all the vegetables, it can be prepared in half an hour, no more difficult, and most of the time is spent on baking the peppers.

Step-by-step recipe for Shopska salad

Ingredients (2 servings)

Cheese cheese 100 gr
Tomatoes 2 pcs
Cucumbers 2 pcs
Sweet red pepper 2 pcs
Sweet purple onion 1 PC
Parsley 4-5 sprigs
Olive oil 2-3 tbsp. l.

When ordering Shopska salad in a Bulgarian restaurant, you can never be sure what kind of salad you will get. Or rather, the salad will always contain tomatoes, cucumbers and feta cheese. But different ways of cutting vegetables, the presence of onions, peppers, sometimes black olives, dressing - and the salad becomes completely different. In the vast majority of cases, Shopska salad is served without dressing, and everyone pours olive oil over it themselves - to their own taste.
Vegetables for salad
We prefer to prepare Shopska salad with onions, sometimes with green onions, and sometimes with sweet onions. Shopska salad with roasted peppers and green or sweet purple onions - we really like it.
To prepare a salad with baked peppers, you need the freshest vegetables. Cucumbers should be crunchy, green, and ideally fresh from the garden. The freshest cheese is needed.
Delicious cheese
The tomatoes are exceptionally red and ripe. It is important. Large ripe tomatoes should even be peeled. Cut the tomatoes into four parts, cut out the white growth zone, remove the seeds and cut them into slices or cubes.
Remove seeds and tails from red bell peppers, coat with a little olive oil and bake in the oven or microwave. Then cool and chop finely. In Bulgaria, most often, peppers are baked whole on a grill (skara) or in a special electrical appliance - chushkopek, I dream of bringing myself one, but it is very heavy. Cut the baked pepper into small pieces.
Cucumbers can be peeled if you are afraid that they will taste bitter. Next, cut the cucumbers into quarters lengthwise and cut them into small pieces. However, in Bulgaria you can find very large cuts, almost into cubes.
Take a sweet purple onion, such as Yalta, and cut it into thin strips. By the way, it’s very tasty if the salad with baked peppers is made using both green and onions.
Parsley, leaves only, finely chopped.
Chop all the vegetables and grate the cheese
Brynza (Bulgarian sirene), preferably fresh brine, and not the hardest, grate on a fine grater or crumble with your hands - at your discretion. The density of feta cheese should be like that of homemade cottage cheese.
Shopska salad with baked peppers can be mixed immediately and placed on plates, but it is better to lay out the vegetables in layers or “sectors” and mix on the plate.
Place fresh vegetables on a plate
The second method is preferable, because at the same time, the vegetables do not release juice.
Place cucumbers and tomatoes one by one. Add onion and sprinkle with parsley.
Arrange the chopped onions then the roasted peppers
Arrange the roasted peppers. If desired, you can add a little pepper or a pinch of dry savory. Sprinkle with grated cheese - in the form of a white cap of cheese on top of the salad.
Arrange the roasted peppers
Already on the table, everyone will mix the salad for themselves and dress it to taste. The dressing is regular olive oil. You can add a little wine vinegar and pepper. Often 2-3 black olives are added to the salad. But, in my opinion, only olive oil is appropriate there.

For lovers of sweet peppers, we have prepared an unusual one using their favorite ingredient. Sorongollo originally from Spain. This dish knew where to be born. Some people call this dish, others a salad. We'll call it a salad. Roasted pepper salad borrowed from its homeland an extravaganza of color, a sharp character of taste, a refined aroma and an unforgettable aftertaste. Baked peppers, wrapped in a spicy dressing, will become a constant companion of your hot summer. Another of the many advantages of this dish is that all its ingredients are well known to Slavic cuisine. You won’t need to look for unpronounceable, incomprehensible products and spices on supermarket shelves; you just need to take the already familiar tomatoes, onions, garlic, fresh parsley and prepare a European dish. Our team will help make the cooking process enjoyable and easy step-by-step recipe with photos of baked bell pepper salad. Buen provecho, my dear cooks!

Ingredients for making roasted pepper salad

Step-by-step preparation of roasted pepper salad

Before serving, decorate the peppers with parsley. The dish is served as an independent cold appetizer or as an addition to meat and fish. Bon appetit!

Spring has arrived, and with it came a great desire to eat a large number of different and healthy salads. To restore tone, boost immunity and get a boost of energy from bright colors and unusual flavor combinations. The two recipes below cope with all tasks 100%.

Recipe 1. Appetizer salad with baked bell pepper, garlic and parsley

You will need:

Pepper- 4 things
Garlic- 2 cloves
Parsley- small bunch
Balsamic vinegar- 1 tbsp.
Sunflower or olive oil- 1 tbsp.
Salt, pepper taste

How to cook

Peppers pierce with a fork so as not to burst, and send to preheated 220 degrees oven on 30 minutes. Take out the baked peppers, wrap them in foil or place them in a container with a lid on 20 minutes. After this, easily remove the skin, take out the seeds, put them in a bowl and let the juice drain. Juice reserve for sauce.

Pepper cut into strips. Cut thinly garlic. We send it to the pepper. Parsley Finely chop and also add to the salad. Add juice from bell peppers, balsamic vinegar, oil, salt, pepper and mix gently.

An incredibly tasty snack is ready.

Let it brew 20 minutes and serve to the table.

Recipe 2. Salad with tuna, baked bell pepper and egg

Ingredients:

Iceberg- 200 g (or other favorite salad)

Arugula- 50 g

Garlic- 1 clove

Onion- 1/2 onion

Lemon- 1 slice

Bulgarian pepper- 2 pcs

Tuna canned- 1 bank

Chicken egg- 2 pcs

Fresh parsley- small bunch

Balsamic vinegar- 1 tbsp.

Narsharab- 1/2 tbsp.

Olive or other vegetable oil for refueling

Salt, pepper taste

Preparation

WITH peppers We carry out procedures similar to the first version of the salad ( Recipe 1 ). Bake, cut, marinate with garlic And parsley. Juice reserve for sauce.

Roasted bell pepper salad with basil

Refined and original Mediterranean cuisine has become increasingly popular in recent years. We can no longer imagine our menu without mouth-watering, sun-filled Mediterranean dishes. The salads are especially good. They are the “calling card” of both a festive lunch or dinner, and an everyday meal. Baked pepper salad with basil, the recipe for which we would like to offer you, is a bright representative of the above-mentioned cuisine. This dish perfectly combines roasted peppers, aromatic basil, spicy garlic and olives. A duo of lemon juice and olive oil is used as a dressing. The composition is completed with freshly ground black pepper and lemon zest. This dish will decorate the holiday table, so we recommend including it in.

Cuisine: Mediterranean

Cooking time: 1 hour

Number of servings: 2

Ingredients:

red or orange sweet pepper - 4 pods

green basil – 1 bunch

garlic – 3 cloves

pitted olives – 1 jar

lemon – 1 pc.

olive oil – 4 tbsp. l.

freshly ground black pepper - to taste

salt - to taste.

Method for preparing roasted bell pepper salad:

Preheat oven to 200°C.

Wash the sweet pepper pods and wipe dry with a paper towel.

Line a baking sheet or baking pan with parchment paper. Using a pastry brush, brush the peppers on all sides with olive oil and place in the pan.

Place the pan with the peppers in the oven and bake for approximately 25 minutes, turning once.

In the meantime, wash the lemon thoroughly with hot water to remove the waxy, very unhealthy coating from the citrus. Cut in half. Set aside one half; you won't need it. Remove a thin layer of zest from the second half of the lemon with a carving knife. Squeeze out the juice.

Wash and dry the basil. Tear off the leaves from the branches. Peel the garlic cloves and cut into thin slices.

Place half the basil leaves and garlic in a mortar and pound until smooth.

Remove the baked peppers from the oven and place in a thick plastic bag or container of suitable size. Cover with a lid or cover with cling film.

Leave for 25-30 minutes.

Then peel the peppers and remove the stem with seeds.

Cut lengthwise into strips 1 to 1.5 cm wide.

Place the peppers in a salad bowl. Add the olives, crushed garlic with basil, lemon zest and juice, and the remaining basil leaves. Drizzle with olive oil and season with freshly ground black pepper and salt. Mix gently and refrigerate for 1 hour.

Serve baked pepper salad with fried or boiled potatoes, meat or chicken.

Taste bell pepper It is most fully revealed when it is baked on coals, which appear in our lives extremely rarely. Yes, life on the floors of apartment buildings has its own characteristics. So you can’t easily go out into the yard to the barbecue and enjoy a live fire. But the view from the window is stunning - our mountains big and small, the Caucasus Range and the beautiful Elbrus in clear weather, clearly visible. You can bake the pepper in the oven and make a juicy and bright salad from it.

You will need:

bell pepper 4 pcs
juice of half a lemon
soy sauce 2 tsp.
sugar 1 tsp
garlic 2 cloves

For this salad it is better to take large juicy peppers of different colors, then it will look interesting, but you can bake the same ones, it won’t affect the taste.

Step-by-step photo recipe:

Peppers are needed wash And prick with a fork in several places.

Now they can be greased with vegetable oil, placed on a baking sheet and baked in a very hot oven until the top crust is charred. But I went the other way - I cooked peppers in a baking bag, the main advantage of which is a clean oven and baking sheet. See how to use these packages correctly.

So, prick the peppers with a fork and place them in a bag, tie the end of the bag or secure with the included clips. Place the bag of peppers on a baking sheet and make small cuts on top.

Bake the peppers in the oven at t 200°C 30-35 minutes. Remove the pan from the oven and let the peppers cool, do not cut the bag.

When roasting peppers without a bag, remove it from the oven, transfer it to a bowl, cover with film or a plate and let cool.

Cooled pepper remove top film and seeds.

Pour the juice released from the pepper during cutting into a bowl. You can strain it through a sieve to finally get rid of the seeds.

Squeeze the garlic through a press into a bowl of juice.

Add there lemon juice. I took lime, but it doesn't matter. The dressing requires acid and, if you don’t have lemon or lime, add vinegar.

Don't forget about sugar And soy sauce, which can be replaced with salt. And of course, olive oil. Combine everything and stir.

Cut the peeled peppers into pieces and place in a bowl with the dressing.

Mix the pepper with the dressing and the salad is ready!

The smoke from the fire, I agree, is not enough, but the view from the window makes up for everything!

It is better to cool this salad before serving. Bon appetit!

Roasted pepper salad. Brief recipe.

You will need:

bell pepper 4 pcs
juice of half a lemon
soy sauce 2 tsp.
sugar 1 tsp
extra virgin olive oil 2 tbsp.
garlic 2 cloves

Wash the peppers, prick them with a fork and place them in a baking bag. Cook in the oven at 200°C for 30-35 minutes. Place hot peppers in a bowl, cover and cool. Remove top film and seeds. Drain the juice released when cutting the pepper into a bowl, add garlic, lemon juice, sugar, soy sauce and olive oil. Chop the peeled peppers and mix with the dressing.

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