This barbecued mixed pepper salad recipe is another Tom Kerridge one from his Outdoor Cooking recipe book that we saw in last month's Sainsbury's magazine. We'd never tried making a salad or roasting peppers on the barbecue and it looked delicious, so we gave it a go...actually, I should say, David gave it a go! I only carried out step 6 of the instructions...
The recipe isn't on Sainsbury's website, and I can't find it online elsewhere either!
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...delicious!
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).
- This barbecued mixed pepper salad recipe is easily adapted if you’re cooking for less or more people. We halved it the first time and ate the whole lot…it was that good!
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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, 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 garlic clove, halved
- large handful of flat-leaf parsley, leaves picked
- 100g pitted green olives, halved
For the dressing (see Tips):
- 60ml extra virgin olive oil
- 30ml 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 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 garlic clove halved
- large handful of flat-leaf parsley leaves picked
- 100 g (3.5 oz) pitted green olives halved
For the dressing (see Notes):
- 60 ml (4 tbsp) extra virgin olive oil
- 30 ml (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).
- This barbecued mixed pepper salad recipe is easily adapted if you’re cooking for less or more people. We halved it the first time and ate the whole lot…it was that good!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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