Grilled Pepper Salad

This colorful Italian salad is a cinch to make at home — and beats jarred peppers any day.

Grilled Pepper Salad

Insalata di Peperoni Arrostiti

This recipe is a staple of southern Italian cuisine, but it’s simple to create it in your own home with summer’s ripest peppers.

Makes four servings
Prep time: 20 minutes
Rest time: a few hours


  • 2 red peppers
  • 2 yellow peppers
  • 1 garlic clove, coarsely sliced, or 1 tsp. garlic oil
  • Sea salt
  • 1 tbs. coarsely chopped fresh flat-leaf parsley
  • 4 tbs. extra-virgin olive oil


•  Blacken the peppers over a charcoal grill or in a very hot oven (425 degrees F). When the skin has blackened, remove the peppers and allow to cool.

•  After the peppers have cooled, remove the skin and seeds, retaining any juices, then slice into strips approximately 1 inch wide.

•  To the peppers and their juices, add the garlic or garlic oil, salt, parsley, and olive oil; mix well. Leave for a few hours to allow the flavors to develop, and eat as part of an antipasto.

Tip: To make this dish even more flavorful, add other fresh herbs, such as basil or thyme.

Recipes excerpted with permission from Vegetables by Antonio Carlucci, published by Quadrille. Copyright © 2016 by Antonio Carluccio.

Why No Numbers? Readers sometimes ask us why we don’t publish nutrition information with our recipes. We believe that (barring specific medical advice to the contrary) if you’re eating primarily whole, healthy foods — an array of sustainably raised vegetables, fruits, nuts, seeds, legumes, meats, fish, eggs, whole-kernel grains, and healthy fats and oils — you probably don’t need to stress about the numbers. We prefer to focus on food quality and trust our bodies to tell us what we need. — The Editors

Photography by Laura Edwards

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