The best recipes for pepper salads or tips for a healthy summer dinner

Summer is approaching and with it the need to eat lighter and healthier.

That’s why we bring you 5 delicious recipes for pepper salads that even die-hard carnivores will love.

Choose whether you prefer fresh vegetables or baked or grilled.

Either way, enjoy!

Tomato salad with mint and grilled peppers

There’s nothing wrong with a simple tomato salad, but what about a salad with tomatoes and grilled peppers? That’s a real champion! Grilling softens the peppers beautifully and gives them their natural sweetness, which is perfectly complemented by spicy shallots and juicy tomatoes.

Ingredients

• 1 shallot, thinly sliced
• 2 tablespoons of red wine vinegar
• 2 yellow, orange or red bell peppers, thinly sliced
• 3 tablespoons of olive oil
• salt and ground black pepper to taste
• about 3 medium tomatoes, sliced
• ¼ cup fresh mint leaves, torn if large
• sea salt

Method

1. Combine the shallots and vinegar in a small bowl and set aside.
2. Preheat the oven to maximum.
3. Place the pepper slices on a rimmed baking sheet and toss with 1 tablespoon oil and a pinch of salt and pepper on each pepper.
4. Bake until the peppers soften slightly and the edges begin to burn.
5. Arrange the pepper and tomato slices on a plate.
6. Drain the shallot slices and keep the vinegar aside.
7. Whisk the reserved vinegar with the remaining 2 tablespoons oil in a small bowl.
8. Add salt and pepper to taste.
9. Pour the dressing over the peppers and tomato slices and toss gently.
10. Top with shallots and mint leaves and season with pepper and sea salt to taste.

Salad with roasted pepper and mozzarella

This summer salad is the perfect side dish for your barbecue! Roasted red peppers, mozzarella, corn, red onion and avocado, all covered in a delicious herb vinaigrette. Yum!

Ingredients

For the salad:

• 2 peppers, halved, seeded
• 2 corns
• 2 tablespoons of olive oil
• 1/2 red onion thinly sliced
• 1 cup cherry tomatoes, cut in half
• 230 g of small mozzarella balls cut in half
• 1 sliced avocado
• salt and pepper to taste

For the herb dressing:

• 6 tablespoons of olive oil
• 3 tablespoons of balsamic vinegar
• 2 pressed garlic cloves
• 1/4 cup fresh chopped basil
• 1 tablespoon chopped fresh thyme
• 1 tablespoon of dried oregano
• 2 teaspoons of chopped fresh rosemary
• 1 teaspoon of garlic salt
• 1 teaspoon ground pepper
• 1/4 teaspoon ground cayenne pepper (optional)

Method

1. Preheat the grill to 220 degrees Celsius.
2. Drizzle olive oil over the pepper halves and corn and season with salt and pepper.
3. Once the grill is preheated, place the corn and peppers on top, skin side down.
4. Grill 8-10 minutes, turning corn occasionally, until charred.
5. Remove from grill and let cool.
6. Once the vegetables have cooled, peel the burnt skin off the peppers.
7. Cut the peppers into thin slices and scrape the corn off the cob.
8. In a large bowl, combine the chopped peppers, corn, red onion, cherry tomatoes, mozzarella and avocado.
9. Now prepare the herb dressing.
10. Add olive oil, balsamic vinegar, garlic, basil, thyme, oregano, rosemary, garlic salt, pepper and cayenne to a bowl.
11. Mix together.
12. Pour over the salad and serve!

Salad with peppers and black beans

The black bean and pepper salad with cilantro and lime is delicious and its balanced combination of flavors will totally get you going!

Ingredients

• 425g tinned black beans, well rinsed and drained
• 2 red peppers, chopped
• 1 yellow bell pepper, chopped
• 1/2 cup chopped spring onions
• 1 bunch cilantro, chopped (optional)

For the dressing:

• zest of one lime
• 2 tablespoons of freshly squeezed lime juice
• 2 tablespoons of extra virgin olive oil
• 1/4 teaspoon dried chipotle peppers
• 1/2 teaspoon of mild chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried garlic
• salt to taste
• ground pepper to taste

Method

1. Mix the ingredients for the dressing.
2. Place the drained beans and dressing in a plastic bowl with a snap-on lid, replace the lid, and swirl the bowl a few times until the beans are well mixed with the dressing.
3. Let the beans marinate in the dressing for about an hour if you have time, or at least while you chop the other ingredients.
4. Cut the peppers into bean-sized pieces.
5. Chop the spring onion.
6. Wash the cilantro and dry well, then roughly chop.
7. Mix the marinated beans and peppers together.
8. Gently toss with remaining dressing.
9. Stir the spring onion and chopped cilantro into the bean and pepper mixture.
10. Then season with salt and ground black pepper and serve.

Pepper salad with red onion

A crisp fresh pepper salad, topped with onions and fresh herbs, is the perfect choice to complement a summer barbecue!

Ingredients

• about 4 orange or yellow bell peppers, cut into thin rings
• 1 red onion, cut into thin rings
• 2 tablespoons of red wine vinegar
• salt and ground black pepper to taste
• ¼ cup coarsely chopped fresh basil
• ¼ cup chopped fresh chives
• ¼ cup coarsely chopped fresh parsley
• ¼ cup coarsely chopped fresh mint
• 2 tablespoons of olive oil

Method

1. Combine peppers, onion and vinegar in a large bowl and season with salt and pepper.
2. Let sit until peppers soften slightly, about 10-20 minutes.
3. Just before serving, add the herbs and oil and mix everything together.
   
   

Roasted pepper salad with feta, pine nuts and basil

This salad not only looks great, but tastes great too! The perfect light summer dinner that won’t make you fat and will satisfy your taste buds at the same time.

Ingredients

• 4 bell peppers (any combination of red, yellow or orange), halved and seeded
• 2 tablespoons of extra virgin olive oil
• 2 teaspoons of red wine vinegar
• 1 small pressed clove of garlic
• 3 tablespoons chopped fresh basil
• 1/2 teaspoon dried oregano
• 1 teaspoon of sugar
• 3/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 3 tablespoons of pine nuts
• ½ small cup Feta cheese
• 1/3 cup pitted black olives

Method

1. Place the rack in the upper position of the oven and preheat the oven to maximum.
2. Line the baking sheet with aluminum foil.
3. Place the pepper halves on the prepared baking sheet and bake for 5-10 minutes, turning once and removing when nicely charred.
4. Cover the finished peppers tightly with plastic wrap and leave to cool.
5. Peel the skin from the peppers (do not rinse under water) and cut into strips of diameter.
6. Put the peppers in a bowl, add olive oil, vinegar, garlic, 2 tablespoons of basil, oregano, sugar, salt and pepper.
7. Refrigerate for at least one hour or overnight.
8. Heat a small skillet over medium heat.
9. Add the pine nuts and stir-fry for about 4 minutes until golden.
10. Immediately transfer the nuts to a small bowl.
11. Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and the remaining tablespoon of basil.
12. Garnish with whole basil leaves if desired.

What is the difference between green, yellow and red peppers?

All peppers come from the same plant! Green peppers are picked first, while yellow and red peppers spend more time on the vine, making them sweeter and more nutritious . Red peppers have six times more vitamin A and more than twice as much vitamin C as green peppers.

Can I freeze peppers?

Yes. Cut them to desired size, then freeze and store in an airtight container suitable for the freezer. They will stay good for up to six months . It lasts about three days in a normal refrigerator.