Salada de Pimentos à Moda do Paulo (Roasted Sweet Pepper Salad)

If my dad's grilling sardines... You can bet this salad isn't far behind.

In fact, I'm not entirely convinced people come over for the sardines. Especially the non-sardine-loving neighbors and their nostrils. I think they're secretly here for the peppers. There's something magical that happens when a pepper meets an open flame. The skin blackens, the flesh softens, and suddenly what started as an ordinary bell pepper becomes smoky, sweet, silky, and completely addictive.

Then my dad does what every good Portuguese cook knows to do. A little garlic. A generous glug of excellent olive oil. A splash of white wine vinegar. Fresh parsley. Thin slices of sweet onion. That's it. No fancy ingredients. No complicated dressing. Just simple food treated with a little respect.

If you've never piled these roasted peppers on top of a freshly grilled sardine... Well... You're about to discover one of Portugal's greatest combinations.

From the Kitchen of

My Dad, Paulo

Family Specialty: Roasted Pepper Salad

Known For: Making enough peppers for everyone... and somehow never having leftovers.

Best Enjoyed: Next to a grill that's working overtime.

Makes Your Kitchen Smell Like: Summer in Portugal.

Recipe Snapshot

Prep Time: 20 minutes

Cook Time: 20 minutes

Rest Time: 30 minutes

Servings: 6

Why You'll Love This Recipe

• Naturally vegan.

• Only a handful of ingredients.

• Gets even better after sitting for an hour.

• Perfect with grilled sardines, fish, chicken, or pork.

• You'll end up dipping bread into the leftover dressing. Trust me.

Ingredients

• 3 large red bell peppers

• 2 large green bell peppers

• 1 medium sweet or white onion, sliced paper thin

• 3 garlic cloves, minced

• ½ cup extra virgin olive oil (120ml)

Use the good stuff. This is one of those recipes where you'll taste the difference.

• 2 tablespoons white wine vinegar (30ml)

• ¼ cup fresh parsley, chopped (15g)

• Salt and freshly cracked black pepper, to taste

Instructions

Step 1: Roast the Peppers

Place the whole peppers directly over hot charcoal, a gas flame, or under your oven broiler. Turn them every few minutes until every side is blistered and blackened.

Don't be afraid of the char. That's where the flavor lives.

Step 2: Steam

Transfer the hot peppers to a bowl and cover tightly with plastic wrap, a plate, a bowl, or a clean kitchen towel. Let them steam for about 15 to 20 minutes. This makes peeling them almost effortless.

Step 3: Peel

Peel away the blackened skin with your hands. Remove the stems and seeds. Slice the peppers into long strips.

Whatever you do... Don't rinse them under water. You'll wash away all those beautiful smoky juices.

Step 4: Build the Salad

Place the peppers in a large serving bowl. Add the sliced onion, minced garlic, and parsley. Pour over the olive oil and white wine vinegar. Season generously with salt and freshly cracked black pepper. Gently toss everything together until every pepper is beautifully coated.

Step 5: Let It Rest

If you can... Walk away. Seriously. Give the salad at least 30 minutes to marinate. An hour is even better. Overnight? Now we're talking.

Tuga Tip

This is one of those rare recipes that's actually better the next day. The garlic softens. The onions mellow. The peppers soak up every bit of that olive oil and vinegar.

So if you're planning a barbecue... Make this the night before. Your future self will thank you.

How We Enjoy It in My Portuguese Casa

This salad only shows up when somebody lights the grill. Usually it's sardines. Occasionally pork or chicken. But no matter what's cooking over the coals, this bowl always finds its way to the table.

Half the peppers end up on top of the fish. The other half on broa de milho or just on the side. And if there's a little olive oil left in the bottom of the bowl... Someone's absolutely grabbing a piece of bread. Probably me.

Good to Know

Can I roast the peppers in the oven?

Absolutely. Broil them on high until blackened on every side. You'll lose a little of that charcoal flavor, but they'll still be delicious.

Can I make this ahead?

Please do. It honestly tastes better after several hours in the refrigerator.

Can I use yellow or orange peppers?

You can - any balance of sweetness and slight bitterness is perfect.

How long does it keep?

Up to four days in the refrigerator. Just bring it back to room temperature before serving.

One Last Bite

At every summer barbecue with sardines, there's at least one side dish that disappears faster than your non-sardine-loving neighbors when they smell the grill.

For our family... It's this salad. Maybe it's because my dad has made it so many times he could probably do it with his eyes closed. Or maybe it's because the simplest recipes are often the ones we remember most. Either way...

If you're grilling sardines, don't skip the peppers. Trust me.