We eat a lot of peppers; bell peppers and jalapeno peppers. And peppers are very popular in the Spanish world as well. I had lots of meat options, and my patatas bravas, Happy Birthday To Me – Part 4 – Patatas Bravas, so I needed some authentically Spanish vegetables to complete the meal. The vegetable portion of my Spanish tapas party was a roasted pepper salad. There are many different variations found all across the Latin world. Some are more simple and others are more elaborate. My version was more on the elaborate side, and more Argentine, so South American, and New World Spanish, but still Spanish in nature.
Roasted Pepper Salad
This salad is so simple but so good. I served it with an herbed vinaigrette and hard boiled eggs on top, the Argentine way.
2 large red bell peppers
2 large yellow bell peppers
2 large orange bell peppers
1 can artichoke hearts, drained and cut in half
1 can of hearts of palm, drained and cut into thin rounds
spinach or mixed greens, optional
3-4 hard boiled eggs
2/3 cup olive oil
1/4-1/3 cup Prosecco vinegar, white wine vinegar or apple cider vinegar
3-4 cloves garlic, sliced very thin
salt & pepper to taste
1 TBSP Dijon mustard
1 TBSP each, fresh rosemary, fresh thyme, fresh oregano, chopped fine
Roast the bell peppers until they are completely charred on the outside. Place them in a plastic bag and let sweat for at least 1/2 hour before peeling the charred outside off. Rinse completely. Remove all the seeds and cut into thin strips.
Some versions of this salad are placed on either a bed of mixed greens or baby spinach and some are not. It just depends on your likings. Decoratively arrange the bell pepper strips, artichoke hearts and hearts of palm on the greens or platter. Top with chopped hard boiled eggs.
Herbed Vinaigrette
Combine all the ingredients and whisk together. If you want a lighter dressing, you can whisk everything together. If you like it a little thicker, put everything into a food processor and blend to completely emulsify it. Either way is fine, and I have enjoyed it both ways many times. The dressing can be made a head of time. Drizzle as much as you need on top of the salad right before serving, without drowning the delicate flavors of the vegetables in dressing.
This completes the main dishes on menu. But of course I offered an array of desserts too.
Have a great day and make everyday great. Life is what you make it, so make it fantastic. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.
A Jeanne in the Kitchen 