Tapas Salad Recipe

Name: Tapas Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 large red bell pepper; 1 large yellow bell pepper; 1 large orange bell pepper (or use any combination of colors you have available); 6 ounces black olives, drained; 2 tablespoons capers, rinsed and drained; 3 medium tomatoes, chopped; 1 cucumber, chopped; 8 teaspoons olive oil, good quality; 4 teaspoons sherry wine vinegar (or substitute white wine vinegar or white balsamic vinegar); 1 teaspoon brine, from the capers; 2 tablespoons fresh marjoram, chopped (or substitute fresh basil or oregano); 1/2 teaspoon garlic, minced; salt & freshly ground black pepper

Servings: persons

1 large red bell pepper
1 large yellow bell pepper
1 large orange bell pepper (or use any combination of colors you have available)
6 ounces black olives, drained
2 tablespoons capers, rinsed and drained
3 medium tomatoes, chopped
1 cucumber, chopped
8 teaspoons olive oil, good quality
4 teaspoons sherry wine vinegar (or substitute white wine vinegar or white balsamic vinegar)
1 teaspoon brine, from the capers
2 tablespoons fresh marjoram, chopped (or substitute fresh basil or oregano)
1/2 teaspoon garlic, minced
salt & freshly ground black pepper

1
Clean and cut the bell peppers into fourths, removing the seeds. Place peppers on a grill over high heat, skin side down, making sure not to put them too close together. Grill the peppers until skins are very charred, about 20-25 minutes, depending on your grill. Place peppers in a bowl and cover with plastic wrap. Let steam for about 15 minutes. Then peel off skins and discard, and cut peppers into short thick strips.
2
Place olives into a colander and let them drain. Spoon out 2 T capers into a small strainer; then rinse the capers and let them drain. Wash marjoram (or other herb of your choice), dry, and chop.
3
Whisk together the olive oil, vinegar, caper brine, minced garlic, salt, and pepper to make the dressing. Combine grilled pepper strips, olives, capers, tomatoes, cucumbers and dressing in a large bowl.
4
This salad can be served right away or allowed to marinate for several hours at room temperature until you're ready to serve it.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large red bell pepper, 1 large yellow bell pepper, 1 large orange bell pepper (or use any combination of colors you have available), 6 ounces black olives, drained, and more.

Yes, Tapas 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.

Tapas Salad

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