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–+ servings
Barbecued mixed pepper salad for 2 in a blue patterned bowl with a dish of lemon herb chicken thighs on the side.

Barbecued Mixed Pepper Salad

By: Deborah
This barbecued mixed pepper salad combines smoky charred peppers and red onions with a light dressing for an easy summer side dish.
PREP: 10 minutes
COOK: 25 minutes
TOTAL: 35 minutes
Servings: 6 people
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Equipment

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.
 
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Nutrition

Calories: 293kcal | Carbohydrates: 28g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Sodium: 435mg | Potassium: 408mg | Fiber: 5g | Sugar: 8g | Vitamin A: 674IU | Vitamin C: 135mg | Calcium: 79mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS barbecue side dishes, BBQ pepper salad, charred pepper salad, colourful side dish, easy BBQ side dish, grilled pepper salad, healthy pepper salad, healthy summer salad, Mediterranean pepper salad, summer BBQ salad, Tom Kerridge, vegetarian BBQ recipes
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