Minted Pepper Salad – a delicious recipe with red bell peppers, clove garlic, olive oil, mint leaves, Salt, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Preheat the broiler. Place peppers on a baking sheet and broil for about 20 minutes, turning occasionally, until their skin is charred. Transfer the peppers to a bowl and cover with plastic wrap. Let them sit 20 minutes, then gently peel the skin off of the peppers and remove and discard the seeds and the stem. Slice the peppers into 2 inch-wide strips.
2
Using a mortar and pestle, crush the garlic until it forms a paste. Place the garlic paste in a bowl and add the olive oil, the mint leaves, and some salt and freshly ground black pepper to taste. Place the pepper strips in the bowl and coat well. Let marinate in the refrigerator overnight.
3
About 30 minutes before serving, remove the peppers from the refrigerator and let them come to room temperature. Add the balsamic vinegar and toss to coat.
187
kcal
Calories
15
g
Fat
10
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 pounds red bell peppers, 1 clove garlic, 1/4 cup olive oil, 1 tablespoon finely chopped mint leaves, and more.
Yes, Minted Pepper Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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