Salad of different peppers. Salads with bell pepper. Pepper salads - food preparation

Bell peppers can now be bought all year round. But can “plastic” winter vegetables from the supermarket compare in taste to fresh sweet peppers? Therefore, many housewives make preparations during the season - they make lecho, and also prepare bell pepper salad for the winter. The latter option is an excellent snack that will diversify your family's diet during the winter.

To prepare salads for the winter, you should choose impeccably fresh, fleshy bell peppers. The preparations will look especially beautiful if you use peppers of different colors or choose pods of a contrasting color in relation to other components. For example, it is better to put red bell peppers in a salad with white cabbage, and green bell peppers in a salad with tomatoes.

The pepper does not require any special preparation; you just need to wash the vegetables well and remove the stem and seeds. You can cut peppers in different ways - rings, half rings, strips, squares.

The remaining salad ingredients are prepared according to the recipe. Vegetables are mixed, seasoned with oil and spices. If the salad is prepared without cooking, then the jars with the salad will need to be sterilized in boiling water.

If vegetables are stewed, then canned food can be made without sterilization. In this case, the boiling salad is packaged in pre-sterilized jars in any convenient way and immediately sealed with lids.

Then the jars are turned over, placed on the lid and wrapped in warm things (for example, a blanket) so that they cool slowly. The jars can be put away for storage within a day. Properly prepared salad is perfectly stored in the apartment.

Interesting facts: in its properties, bell peppers are similar to chocolate; when consumed, the body produces “happiness hormones.” But, unlike chocolate, pepper has no calories, so eating it does not harm your figure.

Bell pepper and cabbage salad for the winter

A simple but tasty salad made from bell peppers and bell peppers, easy to prepare and eaten quickly.

2 kg of white cabbage;
1 kg of bell pepper (preferably red;
500 gr. carrots;
5 tablespoons of salt;
200 gr. Sahara;
1 liter of boiled chilled water;
1 glass of vegetable oil;
5-6 cloves of garlic;
6 tablespoons vinegar (9%).

Cut the cabbage into thin strips. Peel and cut the pepper into strips. The pepper and cabbage strips should be approximately the same width.

Carrots can be grated to make Korean salads, or cut into thin slices. Chop the garlic with a knife or pass it through a press. Place all vegetables in a saucepan. In another bowl, mix water with oil and bring this liquid to a boil. Add salt and sugar to the filling.

Pour the hot sauce into the prepared vegetable mixture and place the bowl with the salad on the fire. Bring to a boil, add vinegar, turn off the heat. Place the salad in sterile jars. The jars can be covered with plastic lids and stored in the refrigerator for several months. But you can also close it hermetically; in this case, the jars need to be sterilized in boiling water for 15-20 minutes.

2 kg cauliflower;
750 gr. bell pepper;
500 gr. onions;
15 peas of a mixture of black and allspice.

Marinade:

1.3 liters of water;
2 tablespoons salt%
200 gr. Sahara;
200 ml vinegar (9%);
200 ml refined oil.

Chop the washed and peeled vegetables. Chop the onion into halves of rings, the pepper into strips. We divide the cabbage into small inflorescences. Place the cabbage inflorescences in boiling water for 2 minutes, then remove them using a slotted spoon and let cool. Mix all the vegetables.

Advice! The recipe indicates the weight of vegetables that have already been peeled from inedible parts.

Place a bay leaf and a few peppercorns into clean jars. Fill the jars with vegetables, pressing lightly.

Prepare the marinade: boil water with the addition of granulated sugar, vegetable oil and salt. Pour in the vinegar and immediately turn off the heat.

Pour the boiling marinade into jars and cover with lids. Place the jars in a wide pan with warm water and sterilize for 10-15 minutes (0.5-1 liter jars). We close the jars hermetically and cool them “under a fur coat.”

Bell pepper salad with tomatoes

Pepper and tomato salad is an excellent vegetable preparation. It can be served plain, or before serving, season it with fragrant vegetable oil and finely chopped onion.

3-4 large fleshy bell peppers;
1 kg of tomatoes;
3 tablespoons sugar;
1 tablespoon salt;
1 dessert spoon of vinegar (9%);
5-6 peas of allspice;
2 buds of dry mustard.

Wash the tomatoes, cut out the stalks and cut them into slices 1-1.5 cm wide. Cut the pepper, freed from seeds, into rings about 0.7 cm wide.

1 kg of eggplants;
500 gr. red bell pepper;
200 gr. carrots;
5 cloves of garlic;
60 ml refined vegetable oil;
2 teaspoons salt;
4 tablespoons sugar;
6 teaspoons vinegar (9%);
4 tablespoons of tomato paste;
0.5 teaspoon ground hot pepper.

Cut the washed eggplants into small cubes. Place them in a saucepan. Add grated carrots, sweet pepper cut into noodles, and chopped garlic. Add tomato paste, sugar, hot pepper, salt and vegetable oil.

Place the pan on low heat. Slowly bring to a boil, simmer for about 40 minutes, stirring occasionally. At the end of stewing, add vinegar. Place in sterilized jars (makes 2 jars with a volume of 0.75 liters) and immediately seal tightly. Let cool by turning the top upside down and covering with something warm.

Green tomato salad

A salad made from bell peppers has excellent taste and attractive appearance.

1 kg of green tomatoes;
300 gr. bell pepper (preferably red);
300 gr. carrots;
300 gr. Luke;
1.5 tablespoons salt;
1.5 tablespoons of vinegar essence 70%;
2 tablespoons sugar;
a third of a glass of refined oil;
3 bay leaves;
5-6 peas of allspice.

We wash the green tomatoes, remove the stems and cut the fruits into slices. Add half a tablespoon of salt to the tomato slices and mix. Leave for a couple of hours to infuse.

Prepare other vegetables. We peel them, cut the onion into thin halves of rings, and the pepper into strips. Grate the carrots into long strips, preferably on a grater for Korean salads.

Place all vegetables in a large saucepan. Drain the juice from the green tomatoes and add the tomato slices to the rest of the vegetables. Season the salad with sugar and salt, add bay leaves and allspice peas. Add vegetable oil and mix. Place the pan with vegetables on the stove and simmer with the lid closed for 10 minutes. During the stewing process, vegetables need to be stirred periodically. You need to simmer until the tomatoes change color, becoming lighter. Then add vinegar, stir and remove from heat.

Place the salad in clean, sterilized jars and fill with the juice that is released during the process of stewing the vegetables. Then sterilize the jars in boiling water for 10 minutes. Then seal it hermetically. Cool in air, turning the top upside down.

A juicy and healthy warm bell pepper salad will appeal to both vegetarians and those who observe Lent. It is so easy to prepare that you will spend only 5 minutes of your free time organizing a delicious snack in your kitchen. To make the dish colorful, use vegetables of different colors: red, yellow, green. You can prepare slices of colorful peppers in the freezer ahead of time so you have the base you need to create the salad on hand. For greens, use parsley or cilantro, dill - they will highlight the taste of the dish. For those who like culinary experiments in salads without mayonnaise, we recommend adding peeled apple slices; they can also be simmered in a frying pan for 1-2 minutes.

Ingredients

2-3 bell peppers or frozen
0.5 bunch of parsley or dill
2 cloves garlic
20 ml vegetable oil
2 pinches of salt
sesame seeds for decoration

Preparation

1. Peel fresh peppers from seeds, cut off the caps, rinse in water, and cut into ribbons. If we use sliced peppers, we will defrost them 10-15 minutes before preparing the dish so that they are not hard, but also not too soft. Be sure to salt the water after defrosting. Heat the vegetable oil in a frying pan and add the chopped peppers into the container, fry for about 2-3 minutes.

2. At this time, peel the garlic cloves, rinse and pass through a press directly into the container. Stir and fry for another 1 minute - there is no need to fry any more, as the garlic will acquire a bitter taste and transfer it to the dish. Remove the pan from the heat.

3. Wash the greens: parsley, dill, celery or any other to your taste. Grind it and add it to the pan with the rest of the ingredients. Add some salt and mix – the warm salad is completely ready!

Salad with bell peppers is a real salvation for many housewives. Firstly, there are simply a huge number of recipes in which this product can be used. Secondly, most salads with bell peppers are very easy to prepare, therefore, even the most inexperienced housewife can cope with such a dish. Thirdly, salads with bell peppers are incredibly healthy.

The first mention of this vegetable in Europe dates back to approximately the 16th century. In those days, it was a fairly rare product and not everyone could afford to eat it. The Spaniards were the first to grow bell peppers. Over time, this fruitful plant spread further and further into Europe.

These days, bell peppers can be bought in supermarkets, shops and markets. In the summer, it is very cheap, so a salad with this vegetable can be considered a budget dish.

How to prepare salad with bell peppers - 15 varieties

This is a very tasty and truly impressive dish. It can be served on a holiday table.

Ingredients:

Chicken fillet - 300 gr.
Onions (red) - 2 pcs.
Red bell pepper - 1 pc.
Yellow bell pepper - 1 pc.
Green onions - 1 bunch
Chinese cabbage - 0.5 heads
Sour cream - 2 tbsp. l.
Garlic - 1 clove
Mustard - 1 tbsp.
Salt, pepper - to taste

Preparation:

Wash, boil, cool and cut the chicken fillet into medium-sized cubes. Peel the onion, wash it and cut it into thin half rings. Wash the cabbage, bell peppers and green onions, dry them and cut into strips. Mix the prepared ingredients in a deep container.

To prepare the dressing, mix sour cream with mustard, salt and pepper and add one clove of chopped garlic.

This dressing is quite spicy, so you don’t need to add mustard and pepper to the sour cream at all. It is better to serve these products on the table separately, so that everyone can complement the salad with spicy ingredients to their own taste.

When the dressing is ready, add it to the main products and mix everything thoroughly.

This salad is really very easy to prepare. Even a novice housewife will be able to impress guests with such a dish, while spending a minimum of time and without having any special culinary skills.

Ingredients:

Canned red beans - 1 can
Pitted olives - 200 gr.
Bell pepper - 1 pc.
Onions - 0.5 pcs.
Garlic - 1 clove
Olive oil, lettuce, spices - to taste

Preparation:

Drain water from canned beans and olives. Cut the olives into two parts. Wash the bell pepper, remove the stem and seeds and cut into medium-sized cubes. We clean and wash the onions and garlic. Chop the onion and finely chop the garlic.

In a beautiful salad bowl, mix peppers, beans, olives, onions and garlic. Add olive oil, coarsely torn lettuce leaves, salt and your favorite spices. Mix the salad thoroughly and serve.

This salad fully lives up to its name. It is very easy and simple to prepare and at the same time it contains a minimum of calories.

Ingredients:

Bell pepper - 3 pcs. (different color)
Pitted olives - 1 jar
Garlic - 1 clove
Olive oil - 3 tbsp. l.

Preparation:

Wash, remove seeds and stalks and cut the pepper into strips. Drain the water from the olives. Peel, wash and finely chop the garlic. Now mix all these ingredients in a salad bowl, season with olive oil, mix again and serve.

This is a very filling and tasty dish. Boyarsky salad may well be the main dish on any holiday table.

Ingredients:

Chicken ham - 300 gr.
Fresh cucumber - 1 pc.
Bell pepper - 1 pc.
Canned champignons - 200 gr.
Hard cheese - 100 gr.
Prunes - 5 pcs.
Egg - 3 pcs.
Mayonnaise, salt and herbs - to taste

Preparation:

Wash the cucumber and pepper and cut into strips. Cut the champignons into slices. Soak the prunes in boiling water for a few minutes and then cut into strips. Cut the ham into strips. Cook, cool, peel and cut the egg into strips. Grate the cheese on a coarse grater.

Combine the prepared ingredients, season with mayonnaise, salt to taste and mix thoroughly. Sprinkle the salad generously with chopped herbs.

To prepare such a dish will require a certain amount of time and effort, however, the end result will be 100% worth it.

Ingredients:

Beets - 2 pcs.
Carrots - 2 pcs.
Bell pepper (red) - 1 pc.
Green onions - 1 bunch
Hard cheese - 150 gr.
Salt - to taste
Mayonnaise - 2 tbsp. l.
Sour cream - 2 tbsp. l.

Preparation:

Boil and cool the carrots and beets. We clean the cooled vegetables, wash them and grate them on a coarse grater or cut them into strips. Wash the onion, dry it and finely chop it. Wash the pepper, cut out the stalk, remove the seeds and cut into strips. Grate the cheese onto a coarse grater. When the main ingredients are prepared, you can begin to form the salad. Place the ingredients in a deep salad bowl in this order.

The first layer is carrots;
The second layer is salted sour cream;
The third layer is beets;
The fourth layer is mayonnaise;
Fifth layer - green onions;
Sixth layer - pepper
The seventh layer is cheese.

This salad can be prepared not only in large dishes, but also in small portioned salad bowls.

This very unusual and exotic dish will not leave anyone indifferent. It has every chance of becoming a favorite food for many.

Ingredients:

Peeled shrimp - 500 gr.
Chili pepper plate - 0.5 pcs.
Tomato - 2 pcs.
Bell pepper - 1 pc.
Avocado - 1 pc.
Lemon - 0.5 pcs.
Garlic - 1 clove
Olive oil, salt, pepper - to taste

Preparation:

Clean, wash and chop the garlic. Finely chop the chili. In a hot frying pan, lightly fry the chili, garlic and shrimp.

Wash, peel and cut into cubes the bell pepper and avocado. Wash the tomatoes and cut them into cubes.

Mix vegetables with shrimp, salt and pepper, season with olive oil and the juice of half a lemon. The finished salad can be decorated with shrimp.

Salad “Freshness” is truly a unique dish. Thanks to the combination of ingredients such as ham, bell pepper and corn, it can easily be an independent dish that does not require an additional side dish.

Ingredients:

Fresh cucumber - 1 pc.
Bell pepper - 1 pc.
Chicken eggs - 4 pcs.
Ham - 300 gr.
Canned corn - 200 gr.
Greens - 10 gr.
Mayonnaise - 3 tbsp. l.
Salt - 3 pinches
Ground black pepper - 2 pinches

Preparation:

Boil and peel the eggs. Then, you should separate the whites from the yolks. We cut the whites into strips, chop the yolks, add them to the mayonnaise and mix them well with it.

Wash the bell pepper, remove the seeds and stalks and cut into strips. Wash the cucumber and cut into strips.

If you peel the cucumber, the salad will be more tender and airy.

Cut the ham into strips.

Wash and finely chop the greens.

Add salt, pepper and, if desired, chopped garlic to the sour cream and egg mixture. Now all this should be mixed thoroughly. The gas station is ready.

Place all the chopped ingredients in a salad bowl, season with dressing and mix everything.

Bon appetit!

This is a very popular and well-known salad. There are quite a lot of recipes for preparing “Greek” salad, however, bell pepper is present in each of them.

Ingredients:

Tomatoes - 500 gr.
Bell pepper - 350 gr.
Fresh cucumber – 400 gr.
Onions - 150 gr.
Fetta cheese - 200 gr.
Pitted olives - 150 gr.
Olive quantity - 5 tbsp. l.
Lemon juice - 2 tbsp. l.
Salt, pepper - to taste

Preparation:

Wash the bell pepper, cucumber and tomatoes, peel and cut into large cubes. Peel the onion, wash it and cut it into half rings. Drain the water from the olives.

Now all the ingredients should be mixed, seasoned with oil and lemon juice, salt and pepper.

In order for the Greek salad to look more impressive, it should be placed in a shallow wide dish, which is first covered with lettuce leaves.

This salad is simply irreplaceable for people who watch their weight and are adherents of a healthy diet.

Ingredients:

Eggplant - 3 pcs.
Bell pepper - 2 pcs.
Lemon - 0.5 pcs.
Greens (parsley, basil) - 1 bunch
Garlic - 2 cloves
Ginger, pepper, salt, olive oil - to taste

Preparation:

Wash the eggplants and peppers, peel and cut into large cubes. Now the vegetables should be placed in a plastic bag and add ginger, pepper, and olive oil. We tie the vegetables with spices and oil and mix thoroughly in the bag. Next, take the peppers and eggplants out of the bag, place them on a baking sheet and place in an oven preheated to 200 degrees for 30 minutes.

While the vegetables are baking, you can do the greens. Wash, dry and finely chop the parsley. Wash the basil and tear it into medium-sized pieces. Peel the garlic, wash it and chop it finely. Squeeze the juice from the lemon.

When the vegetables are cooked, they should be transferred to a salad bowl, salted, add herbs, garlic, lemon juice and mix everything thoroughly but gently.

“Vitamin” salad is a very healthy dish that is rich in beneficial minerals and vitamins.

Ingredients:

Red cabbage - 300 gr.
Tomato - 200 gr.
Cucumber - 200 gr.
Bell pepper - 200 gr.
Radish - 100 gr.
Herbs, salt, vegetable oil - to taste

Preparation:

Wash all vegetables and, if necessary, peel. Finely chop the cabbage. Cut bell pepper and cucumber into strips. Cut the radishes into thin slices. Tomatoes - cubes.

Mix the vegetables, season with vegetable oil and salt. If desired, add chopped greens to the salad and mix thoroughly again.

“Classic” is a salad that is familiar to each of us from early childhood. This is exactly the kind of salad our mothers and grandmothers prepared.

Ingredients:

Cucumber - 1 pc.
Tomato - 1 pc.
Bell pepper - 1 pc.
Sour cream, salt, herbs - to taste

Preparation:

Wash vegetables and herbs. We clean the bell pepper from the stalk and seeds. Cut the tomatoes into cubes. Cut the cucumber into slices. Cut the pepper into medium-sized cubes. Wash, dry and finely chop the greens.

Now mix the vegetables and herbs, add salt and pepper, add sour cream and mix everything thoroughly. The salad can be served.

This is a special dish. It requires special utensils - a menagerie, so that it would be possible to serve all the ingredients separately. This salad lives up to its name. He is incredibly beautiful, but the taste simply forgets to forget about everything.

Ingredients:

Chicken fillet - 200 gr.
Bell pepper - 350 gr.
Carrots - 250 gr.
Cucumber - 300 gr.
Radish - 300 gr.
Soy sauce - 5 tbsp. l.
Water - 5 tbsp. l.
Garlic - 3 cloves

Preparation:

Wash the chicken fillet, boil and cut into cubes. Wash the cucumber and grate it on a coarse grater. Wash the pepper, cut out the stalk, remove the seeds and cut into cubes. We clean, wash and grate the carrots and radishes on a coarse grater. Peel the garlic, wash it and cut it into small cubes.

To prepare the sauce, mix water, soy sauce and garlic.

We place carrots, cucumbers, radishes, peppers and meat in different sectors of the dish.

Pour the sauce into the smallest section of the dish.

This is an incredibly beautiful dish that could easily pass for a restaurant dish. Salad with bell pepper and beef is best for a light snack.

Ingredients:

Beef - 400 gr.
Bell pepper - 2 pcs.
Canned red beans - 1 can
Red onion - 1 pc.
Balsamic vinegar - 2 tbsp. l.
Olive oil - 2 tbsp. l.
Liquid honey - 1 tsp.
Lemon juice - 1 tbsp. l.
Sesame seeds - 1 tsp.
Salt, ground black pepper, herbs - to taste

Preparation:

Boil, cool and cut the beef into strips. Wash the pepper, remove the stem and seeds and cut into strips. Peel the onion, wash it, cut it into half rings. Dry with mine and finely chop the greens.

In a deep container, mix beef, peppers, beans, onions, herbs and mix everything. Now let's start refueling.

In a small, deep plate, mix olive oil, honey, lemon juice, balsamic vinegar, salt and pepper. The gas station is ready.

Add the dressing to the prepared ingredients and mix everything thoroughly. Decorate the finished salad with herbs and sprinkle sesame seeds on top.

This salad lives up to its name. He is incredibly beautiful, but the taste simply forgets to forget about everything.

Ingredients:

Salted salmon - 200 gr.
Avocado - 200 gr.
Bell pepper - 200 gr.
Cucumber - 150g.
Rice - 150 gr.
Mayonnaise, salt - to taste

Preparation:

Rainbow Salmon Salad is a dish that is laid out in layers. First, prepare all the ingredients.

Boil the rice until tender, rinse it well and cool. Wash the cucumber, pepper and avocado, peel and cut into cubes. Wash the salmon and cut into cubes. Now let's start forming the salad. To do this, place the products in a glass salad bowl in the following order:

The first layer is avocado;
The second layer is rice;
The third layer is salmon;
The fourth layer is pepper;
The fifth layer is cucumber.

Coat each layer with mayonnaise.

This salad will perfectly serve as a light snack and will become an irreplaceable treat for both adults and children.

Ingredients:

Apple - 3 pcs.
Bell pepper - 2 pcs.
Dill - 1 bunch
Sour cream - 3 tbsp. l.
salt, sugar, pepper - to taste

Preparation:

Wash the apples and peppers, remove the seeds and cut out the stems. Cut the prepared products into medium-sized cubes. Wash, dry and finely chop the greens.

Mix sour cream with salt, sugar and pepper.

Mix apples, peppers and herbs, season with sour cream sauce and mix everything thoroughly.

Vegetable salad with bell pepper - simple, but incredibly tasty, light, vitamin-rich salad that can be quickly prepared, for example, for dinner. This dish is best made with peppers of different colors - it turns out very bright and beautiful. An interesting dressing gives the salad an exquisite taste! Try it!

Ingredients

To prepare a vegetable salad with bell pepper you will need:

sweet bell pepper (large) - 1 pc. (it’s better to take 0.5 pieces of different colors);

onions - 0.5 pcs.;

fresh cucumber - 1 pc.;

garlic - 1 clove;

lemon juice - 1 tsp;

olive oil or any refined vegetable oil - 1 tbsp. l.;

honey - 1 tsp;

French mustard (grainy) - 1 tsp;

parsley - to taste;

salt, freshly ground black pepper - to taste.

Cooking steps

Peel the onions and cut into thin feathers. Pour boiling water over the chopped onion for 3 minutes, then rinse with cold water.

Squeeze the onion and add to the pepper. Also add fresh cucumber cut into strips.

Prepare the dressing: add lemon juice, honey, French mustard and finely chopped garlic to olive (or vegetable) oil, grind everything thoroughly until it becomes jelly-like.

Add dressing and chopped parsley to the vegetable salad with bell pepper. Salt and pepper.

Enjoy your meal!

Fresh pepper salad is always a very beautiful and tasty dish, regardless of what other products are used to prepare it. In addition, they are also very healthy, because bell peppers are rich in vitamins and beneficial minerals. The one who eats only 30-40 grams per day. This bright vegetable provides you with your daily requirement of vitamin C and A. Pepper also helps fight depression and vitamin deficiency, cardiovascular diseases and excess weight.

In cooking, pepper is one of the most popular vegetables due to its juicy pulp, excellent taste and unique aroma. Peppers are pickled, canned, fried, stewed, stuffed with vegetables or meat; they are also used in the preparation of various sauces, lecho, stews, soups, etc. But it is most useful to eat pepper fresh, for example, as part of salads or appetizers.

Did you know that the color of food is important for a person’s appetite, well-being and mood? Try to bring more bright colors into your life, take peppers, which can be orange, red, yellow, green, and prepare a wonderfully tasty and healthy salad from it according to one of our recipes.

Pepper salads - food preparation

Having selected the juiciest and meatiest pepper for the salad, it should be cut in half lengthwise and cleared of the stalk and seeds, and then cut as follows from the salad recipe.

All other salad components (usually vegetables) are also peeled, washed and cut in the form specified in the recipe.

Pepper salads - the best recipes

Recipe 1: Sweet pepper and canned bean salad

This is a very beautiful and healthy salad, a real storehouse of vitamins and fiber. To make the salad especially tasty and aromatic, it should be kept in the refrigerator for several hours before eating.

Ingredients:

500 gr. canned beans;
2 red bell peppers;
2 yellow or green bell peppers;
1 green hot chili pepper,
1 red onion;
juice of 1 lime;
juice of 1 lemon;
50 gr. olive oil;
a small bunch of fresh parsley;
salt and ground black pepper to taste.

Cooking method

1. Cut bell peppers and chili peppers into cubes. Finely chop the onion. Finely chop the greens.

2. In a large bowl, whisk together olive oil, lime and lemon juice.

3. Mix the beans, all the prepared peppers, onions, herbs, season everything with salt and pepper, mix thoroughly again. Place in the refrigerator for about 3 hours before serving.

Recipe 2: Bell pepper salad with tomatoes

This is a very light, juicy and colorful vegetable salad that will not only lift your spirits with its vibrant appearance, but will also fill you with energy thanks to the large amount of vitamins it contains.

Ingredients:

2 bell peppers (preferably different colors);
2 tomatoes;
several green onions;
several lettuce leaves;
a small bunch of parsley;
1 tbsp. l. olive oil;
salt to taste.

Cooking method:

1. Chop the bell pepper and green onions, finely chop the parsley, cut the tomatoes into small slices.

2. Mix the vegetables together, season with oil, salt, and our salad is ready!

Recipe 3: Grilled Pepper Salad

Salad of baked bell peppers - soft and aromatic, with a subtle vegetable taste. If you don’t have a grill, you can cook the peppers in the oven by baking them on a baking sheet for about 20 minutes.

Ingredients:

1 kg of bell pepper (yellow and green);
2 cloves of garlic;
40 gr. sunflower oil (preferably olive);
1 tbsp. l. white wine vinegar;
a small bunch of parsley;
salt to taste.

Cooking method:

1. After washing and seeding the peppers, cut them into halves, lightly press them down and place on a well-heated grill.

2. Grill the peppers until soft and golden brown.

3. Place the finished peppers in a plastic bag, let them cool and remove the skin. Then carefully tear it into strips.

4. Chop the garlic and chop the parsley.

5. Gently mix pepper with garlic, salt, vegetable oil, vinegar and parsley in a bowl and serve.

Recipe 4: Pepper and Sesame Salad

Thanks to the piquant combination of vegetables with soy sauce and its sweetish notes, which are offset by toasted sesame seeds, this dish has a completely unique and exotic taste.

Ingredients:

2 onions;
5 sweet peppers;
4 carrots;
1 tsp. lemon juice;
2 tbsp. l. sesame oil;
1 tsp. sesame;
a pinch of sugar;
soy sauce, salt, garlic powder to taste.

Cooking method:

1. Grate the peeled carrots on a coarse grater and fry them in heated oil until half cooked.

2. Cut the peeled onion into half rings and also fry until transparent, then mix it with carrots, brown sugar, lemon juice, part of the soy sauce and garlic powder.

3. After frying the sesame seeds until golden brown, add them to the vegetables and mix everything.

4. Having cut the peeled pepper into strips, fry it until the liquid evaporates, then, adding oil, fry for about 7 minutes over low heat with constant stirring.

5. Mix the pepper with the previously prepared vegetables, season everything with spices and the remaining soy sauce.

6. After cooling the salad for several hours, serve.

To make the salad really tasty, it is important to choose good peppers. They should be elastic, juicy, without wrinkles on the skin.

The oil for pepper salad must be fresh. Ideally, it will be extra virgin olive oil; however, aromatic sunflower oil will also be appropriate in it.