I adore roasted red peppers. I could really eat an entire plate of them, so this recipe is perfect for me. Serve this room temp or cold salad by itself or with bread like a bruschetta. To serve on bread, I’d recommend chopping the peppers much smaller than I did in this recipe. Harissa is a flavorful Tunisian hot chili sauce. It’s very spicy in large doses so this recipe only calls for 1 1/2 teaspoons- although you can omit it entirely if you wish.
Roasted Red Pepper Salad with Harissa
Total Time: 1 hour
• 6 medium red bell peppers (about 2 pounds)- I used green and yellow ones for color contrast
• 2 roma tomatoes
• 1 1/2 tablespoons fresh lemon juice (sub red wine vinegar or sherry vinegar)
• 1 teaspoon table salt
• 1 1/2 teaspoons harissa (optional)
• 2 tablespoons olive oil
• herbs to garnish (mint, basil, I used parsley)
Preheat broiler. Arrange vegetables on a foil lined broiler pan and broil peppers about 2 inches from heat, until skins are blackened, 25 minutes, turning halfway through. Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes. When cool enough to handle, peel peppers, discarding stems and seeds, and cut into large bite-size pieces.
Whisk together lemon juice, salt, and harissa; then slowly whisk in oil until combined well. Toss peppers with dressing and serve room temperature or cold.