Green and Red Pepper Salad

Green and Red Pepper Salad Recipe from Ghana

Region / culture: Ghana | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Green and Red Pepper Salad is a colorful and flavorful dish that is perfect for a light and refreshing meal. The combination of sweet red peppers and slightly bitter green peppers, along with the tangy tomatoes and aromatic spices, creates a delicious and healthy salad that is sure to please your taste buds.

History

The origins of Green and Red Pepper Salad are not well-documented, but it is believed to have originated in the Mediterranean region, where peppers are a staple ingredient in many dishes. Peppers have been cultivated for thousands of years and are known for their vibrant colors and unique flavors. This salad is a modern twist on traditional pepper dishes, combining the sweetness of red peppers with the slightly bitter taste of green peppers for a well-balanced and delicious dish.

Ingredients

2 large green peppers, halved and seeded
2 large red peppers, halved and seeded
1 tbsp olive oil
2 tbsp sweet onions or yellow onions, finely chopped
1.25 cup ripe tomatoes, peeled, seeded, and cut into a 0.25 inch dice
0.5 tsp salt (to taste)
1 tsp cumin
0.25 tsp cayenne

How to prepare

1. Preheat the oven to 425°F (218°C).
2. Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn the peppers over and bake for an additional 5 minutes. Repeat the previous step two more times. The total baking time is 25 minutes.
3. Remove the tray from the oven and cover it with a clean dishtowel for 10 minutes. The peppers should be soft and tender, and you can easily slip off the skins.
4. Cut the green peppers into a 0.25-inch dice. Slice the red pepper halves in half (now they will be quarters) and set them aside.
5. Add 1 tbsp of oil to a non-stick skillet over medium heat. Add the onions and stir for a minute, then add the garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit, and cook for 5 minutes. Add the tomatoes, cumin, and Cayenne and mix well. Cook for an additional 6 minutes, looking for the mixture to lose some of its moisture.
6. Combine the ingredients for the dressing in a small bowl and whisk.
7. To assemble your salad, arrange the red pepper quarters on a serving platter, like spokes on a wheel or flower petals. It's fine if they overlap a bit. Drizzle the dressing over the red peppers. Spoon the green pepper-tomato mixture into the center, allowing some to casually spill over.
8. Alternatively, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
9. This salad can be served chilled or at room temperature.

Variations

Add diced avocado or cucumber for added texture and flavor.
Top with crumbled feta cheese or toasted pine nuts for a creamy and crunchy twist.
Substitute the cumin and cayenne with your favorite herbs and spices for a different flavor profile.

Cooking Tips & Tricks

Be sure to roast the peppers until they are soft and tender, as this will make it easier to remove the skins.

- When cooking the green pepper-tomato mixture, be sure to cook until the mixture loses some of its moisture to ensure a flavorful and well-cooked dish.

- You can adjust the amount of cayenne pepper to suit your taste preferences - add more for a spicier dish or omit it altogether for a milder flavor.

Serving Suggestions

Green and Red Pepper Salad can be served as a side dish or as a light and refreshing main course. It pairs well with grilled chicken, fish, or tofu for a complete and satisfying meal.

Cooking Techniques

Roasting the peppers enhances their natural sweetness and adds a smoky flavor to the dish.

- Sauteing the green pepper-tomato mixture allows the flavors to meld together and creates a delicious and aromatic base for the salad.

Ingredient Substitutions

You can use yellow or orange peppers instead of red peppers for a different color and flavor profile.

- Substitute shallots for the yellow onions for a milder and sweeter flavor.

Make Ahead Tips

You can roast the peppers and prepare the green pepper-tomato mixture ahead of time and assemble the salad just before serving for a quick and easy meal.

Presentation Ideas

Arrange the red pepper quarters in a decorative pattern on a serving platter for a visually appealing presentation. - Garnish with fresh herbs or a drizzle of balsamic glaze for added flavor and elegance.

Pairing Recommendations

Serve Green and Red Pepper Salad with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, for a refreshing and well-balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- To reheat, gently warm the salad in a skillet over low heat or enjoy it cold straight from the refrigerator.

Nutrition Information

Calories per serving

Carbohydrates

- Total Carbohydrates: 12g

- Dietary Fiber: 3g

- Sugars: 6g

Fats

- Total Fat: 4g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 30% DV

- Vitamin C: 190% DV

- Calcium: 4% DV

- Iron: 6% DV

Alergens

This recipe is gluten-free and dairy-free.

Summary

Green and Red Pepper Salad is a low-calorie, nutrient-dense dish that is rich in vitamins and minerals. It is a great source of vitamin C, vitamin A, and dietary fiber, making it a healthy and delicious addition to your diet.

Summary

Green and Red Pepper Salad is a colorful and flavorful dish that is perfect for a light and refreshing meal. With its vibrant colors, delicious flavors, and nutrient-dense ingredients, this salad is sure to become a favorite in your recipe collection. Enjoy it as a side dish or a main course, and savor the delicious combination of sweet red peppers, slightly bitter green peppers, tangy tomatoes, and aromatic spices.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was many years ago, back in my younger days when I was just starting out in the kitchen. I had always loved cooking, and I was always on the lookout for new and exciting recipes to try.

One day, I was visiting my dear friend Martha, who was known for her amazing cooking skills. As I sat in her cozy kitchen, sipping on a cup of tea, she handed me a small, tattered recipe card. "You have to try this," she said, a twinkle in her eye. "It's my favorite green and red pepper salad recipe, passed down to me from my grandmother."

I eagerly took the card from her and read over the ingredients and instructions. It seemed simple enough, but the combination of flavors intrigued me. I had never thought to pair green and red peppers together in a salad before. Martha must have noticed my curiosity because she smiled and said, "Trust me, this salad is a real crowd-pleaser. You won't be disappointed."

I thanked Martha profusely and hurried home to give the recipe a try. As I gathered the ingredients and began chopping the peppers, the kitchen filled with the fresh, vibrant scent of the vegetables. I couldn't help but feel a sense of excitement as I mixed the peppers with the tangy vinaigrette dressing.

The salad came together beautifully, the colors of the peppers contrasting against the bright green lettuce leaves. I took a bite and was instantly hooked. The crispness of the peppers, combined with the zesty dressing, created a harmonious blend of flavors that danced on my taste buds.

I couldn't wait to share my newfound recipe with my family. They were all pleasantly surprised by the unique combination of ingredients and flavors. From that day on, green and red pepper salad became a staple at our dinner table.

Over the years, I have made this salad countless times, tweaking the recipe here and there to suit my own tastes. I have added cherry tomatoes for an extra burst of sweetness, or sprinkled feta cheese on top for a creamy finish. Each time I make it, I think back to that day in Martha's kitchen and smile, grateful for the gift of this delicious recipe.

As I grew older, I continued to collect recipes from friends, family, and even strangers I met along the way. Each recipe held a special place in my heart, a memory of the person who shared it with me. But the green and red pepper salad recipe will always hold a special place in my collection, as it was the first recipe that truly inspired me to experiment in the kitchen.

Now, as I pass on my culinary knowledge to my grandchildren, I make sure to include the green and red pepper salad recipe in their repertoire. I love seeing their faces light up as they taste the flavors for the first time, just as I did all those years ago.

Cooking has always been a passion of mine, a way to express my creativity and share love with those around me. And thanks to that simple recipe card from Martha, I have been able to do just that, one delicious salad at a time.