Moldovan Fried Peppers Salad Recipe with Onions and Tomatoes

Fried Peppers Salad

Moldovan Fried Peppers Salad Recipe with Onions and Tomatoes
Region / culture: Moldova | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4


Fried Peppers Salad
Fried Peppers Salad

Fried Peppers Salad is a delicious and colorful dish that is perfect for a light and refreshing meal. The combination of sweet peppers, onions, and tomatoes creates a flavorful and satisfying salad that can be enjoyed on its own or as a side dish.


Fried Peppers Salad is a traditional dish that is popular in Mediterranean cuisine. It is often served as a tapas or appetizer in Spain and other Mediterranean countries. The dish is believed to have originated in the Mediterranean region, where peppers are a staple ingredient in many dishes.


How to prepare

  1. Wash the peppers, remove the cores, and cut them into thin strips.
  2. Fry the peppers in hot oil until they become soft.
  3. Set them aside.
  4. Chop the onions and fry them in hot oil until they become soft.
  5. Add the crushed tomatoes without the peel.
  6. Adjust the salt and let it fry on low heat until most of the liquid is absorbed.
  7. Add the fried peppers to the fried tomatoes and mix well.
  8. Serve the dish cold.


  • You can add olives, capers, or anchovies to the dish for a more intense flavor.
  • You can also add cooked chickpeas or white beans for added protein.

Cooking Tips & Tricks

Make sure to fry the peppers until they are soft but still have a bit of crunch to them.

- Adjust the salt to taste, as the sweetness of the peppers and onions can vary.

- For a more intense flavor, you can add garlic or herbs such as oregano or basil to the dish.

Serving Suggestions

Fried Peppers Salad can be served as a side dish with grilled meats or fish, or as a topping for bruschetta or crostini.

Cooking Techniques

The key to this dish is to fry the peppers until they are soft but still have a bit of crunch to them.

Ingredient Substitutions

You can use red, yellow, or orange peppers instead of green peppers for a sweeter flavor.

Make Ahead Tips

You can prepare the salad ahead of time and store it in the refrigerator for up to 2 days.

Presentation Ideas

Serve the Fried Peppers Salad in a colorful bowl or on a platter garnished with fresh herbs.

Pairing Recommendations

Fried Peppers Salad pairs well with grilled meats, fish, or crusty bread.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat until warmed through.

Nutrition Information

Calories per serving

150 per serving


15g per serving


10g per serving


2g per serving

Vitamins and minerals

This dish is rich in Vitamin C, Vitamin A, and potassium.


This dish is gluten-free and dairy-free.


Fried Peppers Salad is a healthy and nutritious dish that is low in calories and high in vitamins and minerals.


Fried Peppers Salad is a delicious and healthy dish that is perfect for a light and refreshing meal. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Fried Peppers Salad. It was many years ago, during a summer spent in the quaint village of Positano along the Amalfi Coast of Italy. I had always been passionate about cooking and was eager to learn new recipes from the locals.

One sunny afternoon, I was wandering through the bustling market in search of fresh ingredients when I came across a stall run by a kind elderly woman named Nonna Maria. Her stall was filled with an array of beautiful vegetables, including vibrant red and yellow bell peppers. Intrigued by their freshness, I struck up a conversation with Nonna Maria and asked her for her secret to making the perfect Fried Peppers Salad.

Nonna Maria's eyes lit up with excitement as she began to share her recipe with me. She explained that the key to a delicious Fried Peppers Salad was to first roast the peppers over an open flame until the skin was charred and blistered. This process would not only impart a smoky flavor to the peppers but also make them easier to peel.

After roasting the peppers, Nonna Maria told me to let them cool before removing the skin and seeds. Once cleaned, the peppers were to be sliced into thin strips and sautéed in olive oil with garlic and a pinch of salt until they were soft and caramelized. To finish the salad, Nonna Maria advised me to drizzle the peppers with a splash of balsamic vinegar and sprinkle them with fresh herbs like basil and parsley.

Eager to try out the recipe for myself, I purchased a few peppers from Nonna Maria's stall and headed back to my rented villa. The aroma of roasted peppers filled the air as I prepared the salad, following Nonna Maria's instructions carefully. When I took my first bite of the finished dish, I was overwhelmed by the explosion of flavors – the sweetness of the peppers, the tanginess of the vinegar, and the freshness of the herbs. It was a culinary experience like no other.

From that day on, Fried Peppers Salad became a staple in my cooking repertoire. I would often make it for family gatherings and dinner parties, always receiving rave reviews from my guests. Over the years, I have experimented with the recipe, adding my own twists and variations to make it truly my own.

One particularly memorable version of the Fried Peppers Salad was inspired by a trip to Spain, where I discovered the wonders of smoked paprika. I decided to incorporate this flavorful spice into the salad, along with some crumbled feta cheese for a creamy contrast. The result was a smoky, savory dish that was a hit with everyone who tried it.

As I continued to travel and explore new culinary traditions, I collected more recipes and techniques that would enrich my cooking repertoire. Each dish I learned became a part of my culinary identity, a reflection of the diverse influences that shaped my love for food. But it was the Fried Peppers Salad that always held a special place in my heart, reminding me of that sunny afternoon in Positano when I first discovered its magic.

Even now, as I stand in my kitchen preparing a batch of Fried Peppers Salad for my family, I am filled with a sense of nostalgia and gratitude for all the wonderful experiences that have brought me to this moment. I may have learned the recipe from Nonna Maria in Italy, but it has since become a cherished part of my own culinary legacy – a symbol of my passion for cooking and sharing delicious meals with the ones I love.


| Bell Pepper Recipes | Moldovan Recipes | Moldovan Salads | Onion Recipes | Tomato Recipes |

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