Roasted Pepper Salad with Castelvetrano Olives

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roasted peppers

You’re in for a real treat when you make this smoky flamed roasted pepper salad. It tastes nothing like the peppers that you can buy in a jar, not in the least!

The salad is sweet as well as smoky with just a few ingredients such as garlic, olive oil and herbs, and it’s perfectly accompanied by buttery, mild and lightly brined Castelvetrano olives.   Aaah… Have you ever tried them? Even olive haters are won over by their incredible taste.

blistering peppers

To start out making this you have to prepare the peppers. The skin has to be removed by charring all the sides and it can be done a few different ways.

Blistering the skin takes a little time and you don’t want to hurry the process.

You can use a grill pan inside, a grill outside or you can even place them directly onto the burner of your gas stove while the flame is going.

broiler blistering peppers

Another way which is pretty easy, especially if you’re making quite a few is to stick them onto a foil lined baking sheet and place the pan right under the broiler. Any of the methods you chose you have to be watchful with constant turning making sure all sides of the peppers are blistering.

You’ll know when they’re done, they’ll feel tender to the touch with charring all around.

covered peppers

Then you’re going to place them into a bowl putting plastic wrap over the top so they can steam a bit while they’re still hot, maybe 15 minutes.

seeding peppers

When they cool down the outer skin will peel right off, if you need a little help grab hold with a paper towel. You’ll be left with the meat of the pepper.

Open up the pepper and scrape out the seeds, you might have a few lingering but that’s ok. Now all you have to do is cut them into slices.

peppers and olives

Now here’s the easy part. Grab a bowl, add the sliced peppers and start adding in the rest of your ingredients.

roasted pepper salad

For six peppers I added roughly a third cup of olive oil, 4 finely chopped garlic cloves, a good handful of chopped parsley, ( you could add basil too)  salt and pepper to taste and a generous amount of Castelvetrano olives. Some people add in capers, pine nuts, garbanzo beans.

I say add what you like but I’m more of a purist and want those olives to shine through all the way.

Keep in mind the flavor just enhances the more it sits and marinates all together. So as the saying goes, the more it sits the better it gets!

 

roasted pepper crostini

Grab a platter and serve up this beautiful, colorful pepper salad as a side to anything you put on the grill, or simply served as a crostini on some crusty bread.

Simplicity at it’s best!

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Comments

  1. sassygirl711 says

    which brand of castelvetrano olives do you
    use in this recipe?

    • Choose ones from a deli or olive bar, always better than in a bottle on a shelf.

      • sassygirl711 says

        not possible with covid19! all olive/salad bars
        are closed. i noticed a jar of olives in your picture. which brand is it?
        thanks!

        • Oh sorry I’ve been getting home delivery, these were from an Italian grocery store behind the deli. I also got another batch from Whole Foods which were on their olive bar but I think they must be scooping them out for orders behind their deli now i guess.

  2. Sue Turner says

    Looks amazing and those are my all time favorite olives!

  3. Looks so delicious I could load up some Italian bread with those peppers right now. Probably be good in an omelette as well!

  4. Susan D Turner says

    Curious why my comments never show up?????

    • Hi Susan, I happened to be cleaning out my junk mail and saw this! Hopefully it won’t happen again, since I moved it.

  5. Roger Bencivenga says

    This recipe is perfection, Marie. Whole Foods sells castelvetrano olives in pint-sized containers – fresh from Italy. What a delight as is, but tonight we’ll have some after a 24 hour marination. Can’t wait. Thanks for sharing this.

  6. You remind me how much I love roasted peppers. One of the best parts of this time of year.

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