Ensalada de pimientos rojos

Red pepper roasted salad

I always remember that when I was little and I had this salad at home I loved it, but I never ate the peppers, although I liked the flavor they gave the salad. Now I cannot conceive of this salad without them and of course I eat them. And you know what I enjoyed the most??? Dip a bit of bread in the broth at the end once the salad is finished, with that dressing and that little bit of egg, leftover tuna…hmm I loved it and I still love it.

INGREDIENTS

  • 3 roasted red peppers
  • 3 tomatoes
  • ½ onion
  • 2 cans of tuna (180g)
  • 3 hard boiled eggs
  • 50-75g corn
  • 1 carrot
  • 20-25 olives

DIRECTIONS

  1. The peppers are roasted in the oven (200ºC for 45 or 60 minutes), with a little olive oil and salt.
  2. They are removed from the oven, covered with a kitchen cloth so that they cool down and can be peeled better. (10 to 15 minutes)
  3. Meanwhile in a small pot we will cook 3 eggs.
  4. Now in a bowl we will put the peeled pepper and the sauce that was left on the oven tray with the oil and the broth released from the peppers.
  5. We add the tomatoes, the onion and the carrot (all cut to the desired size), we also add the tuna, the corn, the olives and the peeled and cut hard-boiled eggs.
  6. For the dressing I use a little oil (depending on the amount of oil previously added from the peppers and even the canned tuna in olive oil), salt and Modena vinegar to taste.
  7. Stir and enjoy this wonder.

Red pepper roasted salad – Que Bien Sabe by Marina

Recipe by Marina Garcia GarciaCourse: SaladsCuisine: Other world cuisineDifficulty: Easy
Total time

1

hour 

30

minutes

Que Bien Sabe por Marina
Blog: https://www.quebiensabe.com/red-pepper-roasted-salad/
Instagram: https://www.instagram.com/que.bien.sabe.marina/

Ingredients

  • 3 roasted red peppers

  • 3 tomatoes

  • ½ onion

  • 2 cans of tuna (180g)

  • 3 hard boiled eggs

  • 50-75g corn

  • 1 carrot

  • 20-25 olives

Directions

  • The peppers are roasted in the oven (200ºC for 45 or 60 minutes), with a little olive oil and salt.
  • They are removed from the oven, covered with a kitchen cloth so that they cool down and can be peeled better. (10 to 15 minutes)
  • Meanwhile in a small pot we will cook 3 eggs.
  • Now in a bowl we will put the peeled pepper and the sauce that was left on the oven tray with the oil and the broth released from the peppers.
  • We add the tomatoes, the onion and the carrot (all cut to the desired size), we also add the tuna, the corn, the olives and the peeled and cut hard-boiled eggs.
  • For the dressing I use a little oil (depending on the amount of oil previously added from the peppers and even the canned tuna in olive oil), salt and Modena vinegar to taste.
  • Stir and enjoy this wonder.

Leave a Comment

Your email address will not be published. Required fields are marked *

*