Peperonata: Roasted Pepper Salad


In the Italian language, this dish is more formally referred to as “Peperonata” and can be served as an appetizer or side salad. When used as an appetizer, serve with crusty Italian or French bread slices. “Pipareddi” is the Sicilian word for bell peppers and this dish is often referred to as “Insalata Di Pipareddi Arrostiti” (Roasted Pepper Salad).

(Insalata di Pipareddi/ Pepperonata)

Difficulty Rating: Easy
Makes 6-8 servings

3-4 large red bell peppers, about 1½ pounds (You can use any combination of colored bell peppers.)
2 tablespoons extra virgin olive oil
1 tablespoon Italian parsley, finely minced
1 tablespoon capers
2 teaspoons red wine vinegar
1 clove garlic, finely minced
Salt and freshly ground pepper

Char the peppers on all sides over a gas grill on high heat, or alternatively broil them on a baking pan covered with aluminum foil, turning as needed. Place peppers in a brown paper bag, close tightly and let rest for 10 minutes. Remove skin and seeds and cut into long strips about 1/4-inch wide if using for appetizers or 1/2-inch wide if serving as a side dish. Place strips in a small bowl and stir in remaining ingredients. Cover with plastic wrap and refrigerate for several hours to allow peppers to marinate. Serve at room temperature.

Variation: Add 1 anchovy fillet, finely minced.

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