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🥗 Roasted Pepper and Onion Salad with Tomatoes

187 kcal · 30 min · 4 servings

Ingredients

• 4 bell peppers (red, orange, yellow)
• 4 tomatoes
• 1 red onion
• 100 g green olives
• 1 handful cilantro leaves
• 4 tbsp sherry vinegar
• salt
• pepper (from the mill)
• 1 pinch sugar
• 4 tbsp olive oil

Instructions

1. 1. Turn on the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Line a baking sheet with baking paper.
3. 3. Wash the peppers thoroughly.
4. 4. Remove the inside of the peppers, including the seeds.
5. 5. Cut the peppers into strips that are 2 to 3 centimeters wide.
6. 6. Spread the pepper strips evenly on the prepared baking sheet.
7. 7. Bake the peppers in the oven for about 10 minutes.
8. 8. Remove the baking sheet from the oven.
9. 9. Let the roasted peppers cool down completely.
10. 10. Wash the tomatoes under running water.
11. 11. Remove the hard stem area at the top of the tomatoes.
12. 12. Cut the tomatoes into wedges.
13. 13. Peel the onion.
14. 14. Slice the onion into thin strips.
15. 15. Drain the olives in a colander.
16. 16. Rinse the cilantro leaves briefly under cold water.
17. 17. Shake the cilantro leaves dry.
18. 18. Pick the cilantro leaves off the stems.
19. 19. Put vinegar, salt, pepper, and sugar into a small bowl.
20. 20. Add the oil to the bowl.
21. 21. Whisk the ingredients for the dressing well together.
22. 22. Put the cooled peppers into a large bowl.
23. 23. Add the tomato wedges to the peppers.
24. 24. Add the sliced onions to the bowl.
25. 25. Add the drained olives to the bowl.
26. 26. Pour the dressing over the vegetables.
27. 27. Mix all ingredients gently until they are evenly coated.
28. 28. Taste the salad and adjust the seasoning with salt and pepper.
29. 29. Serve the salad.
30. 30. Garnish the salad with the fresh cilantro leaves.

Nutrition per serving

• kcal: 187
• Protein: 4 g · Fett/Fat: 14 g · Carbs: 10 g