This barbecued mixed pepper salad is proof that simple ingredients can produce incredible flavour. Peppers and red onions are charred over the barbecue until lightly blackened, bringing out natural sweetness while adding a subtle smoky depth. Toasted sourdough bread and green olives are added and then everything tossed in a delicious dressing of extra virgin olive oil, sherry vinegar, balsamic vinegar and Dijon mustard. This vibrant salad is the perfect accompaniment to everything from grilled chicken and seafood to burgers and vegetarian dishes.
One of the best things about this recipe is its versatility. Although designed for the barbecue, the peppers and onions can easily be roasted in the oven, cooked under the grill or charred on a griddle pan. However you prepare them, this colourful side dish is ideal for entertaining or everyday meals.
The salad improves as it sits, allowing the peppers and onions to absorb the dressing. That makes it an excellent make-ahead dish for barbecues, picnics and summer gatherings. Serve it alongside grilled meats, seafood, halloumi or warm flatbreads, or spoon it over couscous, quinoa or leafy greens for a light vegetarian lunch.
The original recipe is from Tom Kerridge's Outdoor Cooking recipe book that I saw in the June 2021 Sainsbury's magazine. We'd never tried making a salad or roasting peppers on the barbecue and it looked delicious. The end result is a beautiful salad that is so full of flavour having been cooked on the barbecue and the dressing tops it all off perfectly!
Tips
- You can make ahead by prepping up to 4 hours ahead (steps 1 to 5, but wait to add the toasted bread and dressing shortly before serving (step 6).
- Optional variations:
- Feta version - scatter crumbled feta over the salad before serving.
- Halloumi version - add grilled halloumi slices.
- Italian version - include mozzarella, basil and balsamic glaze.
- Spanish version - add smoked paprika and toasted almonds.
- Moroccan version - add cumin, coriander and preserved lemon.
- Spicy version - include sliced fresh red chilli or chilli flakes.
- Bean salad - mix in butter beans or chickpeas for extra protein.
- This barbecued mixed pepper salad recipe is easily adapted if you're cooking for less or more people. The photos are a third of the recipe, to serve 2.
Frequently Asked Questions
It's optional. Removing the charred skin creates a softer texture, but leaving it on adds rustic flavour.
Yes - oven roasted peppers work beautifully if you don't have a barbecue.
Stored in an airtight container, it will keep for up to 3 days in the refrigerator.
Yes - as written, however, if adding feta or halloumi it will become vegetarian rather than vegan.
A mix of red, yellow and orange peppers provides the sweetest flavour and the most colourful presentation.
Yes - freeze them once peeled and cooled for up to 3 months.
Parsley, basil, mint and oregano all complement the sweet peppers beautifully.
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How to make this Barbecued Mixed Pepper Salad
Ingredients
For the mixed pepper salad (see Tips):
- 6 mixed peppers
- 2 red onions (approx. 240g), cut into quarters, keeping the root end intact (to hold them together during cooking)
- 200g sourdough or crusty bread, cut into 2.5cm thick slices
- 2 tbsp extra virgin olive oil, to drizzle
- salt
- 1 large clove garlic, halved
- a large handful of flat leaf parsley, leaves picked
- 100g pitted green olives, halved
For the dressing (see Tips):
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
Instructions
- (See Tips) Preheat your barbecue to hot. Lay the peppers on the hot barbecue and turn regularly until they are lightly charred all over - this should take around 8 to 10 minutes. Remove from the barbecue, transfer to a bowl and cover tightly with cling film (or plate). Leave for around 15 minutes - the steam will help to loosen the skins.
- Meanwhile, place the quartered onions on the barbecue and cook for 8 to 10 minutes, turning occasionally, until lightly charred on all sides.
- While the onions are cooking, drizzle both sides of the bread with extra virgin olive oil and sprinkle with a little salt. Place on the barbecue and cook on both sides until well toasted. Remove the onions and bread from barbecue and place on a tray to cool slightly. Rub each piece of toast with the cut surface of the garlic on both sides.
- Uncover the peppers and peel away their skins. Remove the seeds and cut the pepper flesh into 2cm strips. Combine the peppers and onions in a large bowl. Tear the bread into bite-size pieces and add to the bowl along with the parsley and green olives.
- For the dressing, in a small bowl, whisk together the extra virgin olive oil, vinegars and mustard. Season with salt and pepper, to taste.
- Pour the dressing over the pepper salad and toss well. Leave for a few minutes so the bread can soak up the dressing then mix again. Serve on a big platter and let everyone help themselves.
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Barbecued Mixed Pepper Salad
Ingredients
For the mixed pepper salad (see Notes):
- 6 mixed peppers
- 2 red onions (approx. 240g) cut into quarters, keeping the root end intact (to hold them together during cooking)
- 200 g (7.1 oz) sourdough or crusty bread cut into 2.5cm thick slices
- 2 tbsp extra virgin olive oil to drizzle
- salt
- 1 large clove garlic halved
- a large handful of flat leaf parsley leaves picked
- 100 g (3.5 oz) pitted green olives halved
For the dressing (see Notes):
- 4 tbsp extra virgin olive oil
- 2 tbsp sherry vinegar
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- salt and freshly ground black pepper
Instructions
- (See Notes) Preheat your barbecue to hot. Lay the peppers on the hot barbecue and turn regularly until they are lightly charred all over - this should take around 8 to 10 minutes. Remove from the barbecue, transfer to a bowl and cover tightly with cling film (or plate). Leave for around 15 minutes - the steam will help to loosen the skins.
- Meanwhile, place the quartered onions on the barbecue and cook for 8 to 10 minutes, turning occasionally, until lightly charred on all sides.
- While the onions are cooking, drizzle both sides of the bread with extra virgin olive oil and sprinkle with a little salt. Place on the barbecue and cook on both sides until well toasted. Remove the onions and bread from barbecue and place on a tray to cool slightly. Rub each piece of toast with the cut surface of the garlic on both sides.
- Uncover the peppers and peel away their skins. Remove the seeds and cut the pepper flesh into 2cm strips. Combine the peppers and onions in a large bowl. Tear the bread into bite-size pieces and add to the bowl along with the parsley and green olives.
- For the dressing, in a small bowl, whisk together the extra virgin olive oil, vinegars and mustard. Season with salt and pepper, to taste.
- Pour the dressing over the pepper salad and toss well. Leave for a few minutes so the bread can soak up the dressing then mix again. Serve on a big platter and let everyone help themselves.
Notes
- You can make ahead by prepping up to 4 hours ahead (steps 1 to 5, but wait to add the toasted bread and dressing shortly before serving (step 6).
- Optional variations:
- Feta version - scatter crumbled feta over the salad before serving.
- Halloumi version - add grilled halloumi slices.
- Italian version - include mozzarella, basil and balsamic glaze.
- Spanish version - add smoked paprika and toasted almonds.
- Moroccan version - add cumin, coriander and preserved lemon.
- Spicy version - include sliced fresh red chilli or chilli flakes.
- Bean salad - mix in butter beans or chickpeas for extra protein.
- This barbecued mixed pepper salad recipe is easily adapted if you're cooking for less or more people. The photos are a third of the recipe, to serve 2.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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