Pepper has a special place in Mediterranean and Balkan cuisine. Pepper fruits, depending on the variety, have a variety of shapes, colors and sizes. When buying peppers, keep the green stem fresh and light, and the skin smooth.

Of all vegetables, after parsley, pepper is the richest source of vitamin C. In terms of this usefulness indicator, it surpasses lemon and even black currant! Moreover, most of all ascorbic acid is found near the stalk, that is, in that part of the fruit that we cut off during cleaning.

By the way, there is no need to throw away the part of the pepper cut with the stalk. If it has retained the shape of the ring, then, after removing the stalk, the ring of pepper can be used to decorate the salad. And if the "cap" of the pepper is broken, then it can be finely chopped and added to the salad. Or just eat to get those 200 g of pepper, the use of which satisfies the daily requirement of an adult for vitamin C.

Sweet pepper, also known as "Bulgarian", is perhaps the most famous pepper in our country. It is a fist-sized green, yellow or red cone-shaped fruit. Green peppers turn red in the fall, while maintaining a juicy, crunchy flesh. Peppers of a different size are often found in shops, bazaars and their own gardens.

Salads are prepared from fresh, pickled, baked, boiled or stewed sweet peppers, seasoned with vegetable oil with or without vinegar.

A salad of multi-colored sweet pepper pods looks appetizing and luxurious. And yet, after cutting off the stalk, try the pulp, whether it tastes bitter, whether its taste will match the taste of the rest of the salad ingredients. Now you are not an artist, but a culinary specialist.

Red peppers are sweet both raw and cooked. Orange and yellow peppers are slightly less sweet than red peppers. Green peppers are best eaten raw - if cooked longer than necessary, they taste bitter. Sometimes you can find black and purple peppers - these types taste like green peppers, and when baked, they turn green. They can be used in salads, and should be cooked for no longer than five minutes.
Before subjecting the pepper to any kind of culinary treatment for further use in the salad, it must be washed, the stalk removed, cut out along with part of the pulp, and thoroughly cleaned of seeds.

To bake the pepper, wipe it with vegetable oil and place it whole (but without the stem and seeds) in a very hot oven for 4-5 minutes, until the skin begins to bubble and turn black. The same effect can be achieved by holding the peppers over an open flame or quickly frying them in a little oil in a very hot skillet. After that, the skin is immediately removed. In order not to burn yourself, you can try to get rid of the skin in another way. Place the peppers on a board and cover with a plastic bag. After a few minutes, the skin will slide off the pepper. Now feel free to use pepper, as indicated in the recipe.
And so Bulgarian cooks advise to cook pepper for use in salad.

Wipe undamaged fleshy pepper pods with a soft, damp cloth. Without removing the seeds, place them on the bottom of a cast-iron or aluminum pan, cover tightly and bake over moderate heat, turning over 2-3 times. When the pepper is evenly browned, turn on the fire at maximum power for 5-7 seconds, then turn it off. Let the pepper cool, covered for 20 minutes. Drain the resulting liquid, Carefully remove the peel from the pepper.

Peppers in salads go well with olive oil, ordinary table, red wine, apple cider or balsamic vinegar and a pinch of sugar, chopped parsley. Baked peppers with walnuts are very good.

Sweet pepper salad

Ingredients for the salad: 2 pods of red, 2 pods of yellow and 2 pods of green sweet pepper, 100 g of onions, 50 ml of liquid honey.

Salad recipe: Cut the pepper and onion into rings, half rings or cubes, mix, pour over with honey.

Sweet pepper salad with herbs

Ingredients for the salad: 500 g sweet pepper, 50 g parsley, 25 g dill, 25 g basil, salt, 50 ml vegetable oil.

Salad recipe: Dice the pepper, mix with finely chopped herbs, salt, season with vegetable oil.

Boiled bell pepper salad

Ingredients for the salad: 500 g sweet pepper, 50 ml vegetable oil.

Salad recipe: Rinse the pepper, remove the stalk and seeds, immerse in boiling salted water and cook for 5 minutes from the moment of boiling. Then drain the water, cool the pepper, cut into strips and season with vegetable oil.

Baked Bell Pepper Salad with Garlic and Nuts

Ingredients for the salad: 500 g sweet pepper, 20 g garlic, 100 g walnuts, 50 ml vegetable oil, 1 teaspoon lemon juice or vinegar, sugar, salt, black pepper - to taste, parsley - for decoration.

Salad recipe: Peel the baked bell peppers, cut into strips. Crush the garlic and nuts, mix with sugar, salt, black pepper, lemon juice and vegetable oil. Combine pepper with the resulting mixture, sprinkle with finely chopped herbs.

Baked bell pepper, tomato and cucumber salad

Ingredients for the salad: 300 g of sweet pepper, 100 g of cucumbers, 200 g of tomatoes, 100 g of onions or green onions, 50 ml of vegetable oil, 15 ml of vinegar, salt, ground black pepper - to taste.

Salad recipe: Peel and salt the baked bell peppers, add a little black pepper and vinegar. Cut the pepper into strips and place in a circle on the edge of the dish. Put cucumbers and tomatoes cut into thin slices in the middle of the dish, sprinkle with chopped onions, salt, season with vegetable oil or vinegar.

Roasted sweet pepper salad with tomatoes and cucumbers

Ingredients for the salad: 300 g sweet pepper, 100 g tomatoes, 100 g cucumbers, 50 g onions, 50 ml vegetable oil, parsley, vinegar, salt - to taste.

Salad recipe: Peel the baked bell peppers, then cut into cubes. Peel and dice the tomatoes and cucumbers. Cut the onion into thin half rings, add salt and mash with your hands. Combine the products, salt, add chopped herbs, season with oil, vinegar, mix well and put in a slide in a salad bowl.

Baked bell pepper and tomato salad

Ingredients for salad: 300 g sweet pepper, 300 g tomatoes, 50 g onions, 50 ml vegetable oil, 10 ml lemon juice, garlic, parsley, salt - to taste.

Salad recipe: Bake pepper in the oven, remove the skin, cut into strips. Combine with tomato slices, chopped onion rings, finely grated garlic. Season with salt, sprinkle with lemon juice, season with oil, sprinkle with herbs.

Baked Bell Pepper Salad with Green Peas and Rice

Ingredients for the salad: 300 g bell pepper, 1 cup boiled rice, 1 cup canned green peas, 30 ml vinegar, 30 ml vegetable oil, green onions, salt, sugar - to taste.

Salad recipe: Bake pepper in the oven, peel, cut into cubes, combine with rice and green peas, salt, season with a sauce of oil, vinegar and sugar. Place in a salad bowl and garnish with chopped green onions.

Sweet pepper salad with onions

Ingredients for the salad: 500 g sweet pepper, 100 g onions, 30 ml vinegar, 50 ml vegetable oil, salt, ground pepper - to taste.

Salad recipe: Cut the bell peppers into strips or rings, cut the onion into thin rings, mix everything, add salt and ground pepper. Season with vinegar and vegetable oil.

Sweet pepper salad with tomato dressing

Ingredients for the salad: 500 g of pepper, parsley to taste. For dressing: 50 ml of vegetable oil, 30 ml of 3% vinegar, 100 g of onions, tomato puree, salt, ground pepper, sugar - to taste.

Salad recipe: Cut sweet peppers into strips, pour over tomato dressing. Sprinkle with finely chopped parsley before serving.

Sweet pepper salad with apples

Ingredients for the salad: 300 g sweet pepper, 300 g apples, 100 g green onions, 60 g green salad, 50 ml vegetable oil, 20 g sugar, parsley, salt - to taste.

Salad recipe: Cut pepper and apples into cubes, green onions - rings, lettuce leaves - strips, finely chop parsley. Combine products, add sugar to taste, salt, season with vegetable oil, Mix thoroughly.

Sweet pepper salad with apples and tomato dressing

Ingredients for the salad: 300 g sweet pepper, 100 g apples, 100 g onions, 1 clove of garlic, salt, sugar, ground pepper, herbs - to taste.

For refueling: 30 ml of vegetable oil, 30 ml of 3% vinegar, 1 tbsp. spoon of tomato puree.

Salad recipe: Cut bell peppers into thin rings. Cut the apples into cubes, combine with pepper, add onion and garlic, grated or chopped in a blender, salt, sugar, ground pepper, chopped herbs, season with tomato dressing.

Sweet pepper salad with tomatoes

Ingredients for salad: 300 g sweet red pepper, 100 g tomatoes, 100 g onions, 2 tbsp. tablespoons of chopped dill, 50 ml of vegetable oil, 1 tbsp. a spoonful of lemon juice, 2-3 cloves of garlic, salt, ground pepper - to taste.

Salad recipe: Cut the pepper into cubes, tomatoes into slices. Finely chop the onion, add lemon juice, ground pepper, finely grated garlic. Combine everything, season with vegetable oil and sprinkle with dill.

Sweet pepper salad with cherry tomatoes

Ingredients for the salad: 1 pod of red, green and yellow sweet peppers, 150 g of cherry tomatoes, juice of half a lemon, 50 g of pine nuts, 30 ml of olive oil.

Salad recipe: Cut pepper pods into rings, mix, sprinkle with lemon juice. Add whole or halved cherry tomatoes and pine nuts. Stir gently again and pour over with olive oil.

Sweet pepper salad with tomatoes and cucumbers

Ingredients for the salad: 300 g of sweet peppers, 100 g of fresh cucumbers, 200 g of tomatoes, 50 g of onions, herbs, salad dressing of 30 ml of vinegar and 30 ml of vegetable oil.

Salad recipe: Cut the pepper into strips, the tomatoes - into slices, the cucumbers - into slices, the onion - into rings. Combine, season with salad dressing and mix thoroughly. Sprinkle with finely chopped herbs.

Sweet pepper salad with tomatoes and pickles

Ingredients for salad: 300 g of sweet red pepper, 100 g of pickles, 200 g of tomatoes, 50 g of green onions, 1 tbsp. a spoonful of chopped dill or parsley, 50 ml of vegetable oil.

Salad recipe: Cut the pepper into strips, add the cucumber and tomatoes, chopped into slices, finely chopped onions and herbs. Mix everything, season with vegetable oil and garnish with strips of red pepper.

Sweet pepper salad with tomatoes, cucumbers and rice

Ingredients for the salad: 2 pods of red and 2 pods of green sweet pepper, 1 cup of boiled rice, 100 g of tomatoes, 50 g of onions, 100 g of fresh cucumbers, salt, sugar, ground pepper, vinegar - to taste, green salad leaves - for registration.

Salad recipe: Dice bell peppers, tomato, onion and cucumber, combine with chilled boiled rice, season with salt, pepper, add sugar, vinegar and put on green salad leaves.

Stuffed Pepper Salad

Ingredients for the salad: 500 g bell pepper, 3 cups boiled rice, 4-5 cloves of garlic, 25 g fresh basil, salt, 50 ml vegetable oil, 10-12 green salad leaves, juice of half a lemon, 50 g parsley.

Salad recipe: Cut the stalks from raw pepper pods together with a part of the pulp. Bake pepper, cool. Chop the garlic and basil finely, add rice, season with salt, add vegetable oil and mix well. Fill baked peppers with this filling.
Cut the stuffed peppers into circles and put on a dish on green lettuce leaves, sprinkle with lemon juice, sprinkle with parsley leaves.

Sweet pepper salad with green peas

Ingredients for the salad: 300 g of red sweet pepper, 200 g of canned or fresh green peas, 50 g of onions, salt, 30 ml of herbal mask.

Salad recipe: Dice the pepper, add green peas and finely chopped green onions, salt, mix, season with vegetable oil.

A juicy and healthy warm bell pepper salad will appeal to both vegetarians and those who observe the Fast. It is so easy to prepare that you will spend only 5 minutes of your free time organizing a delicious snack in your kitchen. To make the dish colorful, use vegetables of different colors: red, yellow, green. You can pre-cut the colored peppers in the freezer so you have the necessary base for your salad on hand. From herbs, use parsley or cilantro, dill - they will emphasize the taste of the dish. For those who love culinary experiments in salads without mayonnaise, we recommend adding slices peeled with apple, they can also be roasted in a pan for 1-2 minutes.

Ingredients

• 2-3 bell peppers or frozen
• 0.5 bunch of parsley or dill
• 2 cloves of garlic
• 20 ml vegetable oil
• 2 pinches of salt
• sesame seeds for decoration

Preparation

1. Clean fresh peppers from seeds, cut off the caps from them, rinse in water, cut into ribbons. If we use sliced \u200b\u200bpeppers, then we will defrost it 10-15 minutes before cooking, so that it is not hard, but also not too soft. Be sure to drain the water after defrosting. In a frying pan, heat the vegetable oil and pour the sliced \u200b\u200bpeppers into the container, fry for about 2-3 minutes.

2. At this time, peel the garlic cloves from the husk, rinse and pass through a press directly into the container. Stir and fry for another 1 minute - no more frying, as the garlic will acquire a bitter taste and transfer it to the dish. Remove the pan from the heat.

3. Wash greens: parsley, dill, celery or any other of your choice. Grind it and add it to the pan with the rest of the ingredients. Add salt and mix - the warm salad is completely ready!

Despite the exquisite variety of Bulgarian cuisine, a simple bell pepper salad is still our favorite. These salads in different versions are served in all restaurants and bistros without exception. The essence of such salads is baked bell peppers with vegetable oil and grape vinegar. All other supplements are secondary and are usually added according to mood.

A significant part of the Bulgarian dishes is associated with any specific holidays and events - religious or civil. Traditional bread is prepared for the New Year - a banitsa with feta cheese according to a special recipe, for Easter - various homemade cakes are prepared for most holidays and events. But dishes from bell peppers - fresh, pickled and even dried, are almost always on the menu.

A delicious bell pepper salad is a very simple snack that can be prepared in just a few minutes if you bake a few bell peppers beforehand and let them cool down. Such an appetizer is very low in calories, and, by and large, it may well not be refueled with oil. A very light meal, a stand-alone dish, or even a great ingredient for a great sandwich - just put the prepared pepper on a slice.

Bell pepper salad is very popular, and not only as a snack. It's amazing how well baked peppers work as a side dish to or to. This salad is often served as part of complex appetizers or as an ingredient in sumptuous compound salads. Usually, such snacks, in addition to fresh vegetables, include a salad of bell pepper, green caviar - or homemade, often spicy and.

Bake bell peppers until black

Place the baked peppers in a saucepan and cover with a lid. Alternatively, you can put the peppers in a plastic bag and tie them up. Let the baked peppers cool. The outer blackened shell peels off perfectly and can be removed with your fingers. By the way, there is no need to speed up the process - let the peppers cool, otherwise there will be burns. Gently peel the peppers from the shell, as is done when cooking lutenitsa.

Peel baked peppers from burnt peels

Use a knife to cut off the top of each pepper and remove all seeds. If liquid has accumulated inside the peppers, it is better to drain it. But do not squeeze or squeeze the baked fruits, they are easily deformed and torn.

Place the peppers, baked and prepared for the salad, on a cutting board and cut across or diagonally into wide strips. Approximately 5-6 strips should be obtained from each fruit. Place the chopped peppers on a large plate if pepper salad is served at the festive table, or on separate portioned plates for snacks. Salt the pepper a little with fine salt, just a little. Peel the garlic cloves and chop them with a knife. Sprinkle the peppers with garlic on a plate.

Chop baked peppers, salt and sprinkle with chopped garlic

Tear off all the leaves from the sprigs of parsley and dill and chop the herbs finely enough. A small pod of hot pepper - red or green, cut obliquely with the seeds into thin rings. Arrange the chopped hot peppers on top of the baked bell peppers, sprinkle generously with the chopped greens on the bell pepper salad.

Sprinkle with herbs and pour over the dressing

Gently pour the vinegar over the peppers on a plate, trying to distribute them evenly. Don't pour too much vinegar, or you will end up with pickled bell peppers. The salad is dressed with olive oil, although the usual sunflower oil is fine, just don't use oil with a strong aroma. The smell of unrefined vegetable oil will overpower the taste and aroma of baked pepper.

1. Grease eggplant and peppers with olive oil and bake at 200C until soft. 2. Prepare the dressing: Remove the zest from half of the lemon and squeeze the juice. It is in this order, and not otherwise, because removing the zest from the squeezed lemon is a dubious pleasure) 3. Finely chop the garlic and, if desired, chili pepper - for spicy lovers 4. Fold ...

Bright, light and at the same time hearty salad in the Caucasian style. It will decorate any festive table, and at the dinner will be in place. 1. Salt the turkey, sprinkle with Provencal herbs, put on a stand in a slow cooker and steam. Refrigerate. 2. Boil the beans soaked overnight in salted water until tender. Refrigerate. Onion ...

Rinse all vegetables in water. Peel the bell peppers and cut into thin strips. Cut the boiled chicken fillet into strips. Also cut the carrots into thin strips or grate for Korean carrots. Cut the tomatoes into thin slices. Combine all chopped vegetables and chicken and cheese, crumbled or very ...

Peel the pomelo and remove the white film from the slices. Break the pulp into uneven, not small pieces. Free the pepper from seeds and partitions, cut into cubes. Chop green onions and cilantro. Combine pomelo, pepper cubes, green onions and cilantro. For the sauce: mix lemon juice, soy sauce, brown sugar and honey in a separate bowl ...

1. Sort the rice, rinse thoroughly under running water and cook over low heat. When the rice is cooked, remove from heat and cool. 2. Cut the red bell pepper and yellow pepper in half and remove the seeds. Set two pepper halves to one side, 3. and cut the other two halves into small cubes. 4. Peel the red onion bulb ...

1. Heat olive oil in a frying pan and fry the pepper. Then cool and remove the skin, cut into strips, not very finely. 2. Remove the skin from the tomato and cut into cubes. removing seeds. 3. Cut the onion into thin half rings or feathers, mix with chopped parsley. 4. Grate the egg on a coarse grater. Crumble the cheese. 5. Put on the bottom of the bowl ...

Cut the pepper in half, sprinkle with olive oil and send to the oven, where we leave it at 200C for about 7-8 minutes. Then we put it in a bag (this way the skin will peel off very quickly) While the pepper is baked and cooled in the bag, boil our macaros in salted water (no more than 10 minutes). We rinse with cold water. Peel the apple ...

Add olives, diced bell peppers and chopped parsley to the rice, mix. Season with oil, lemon juice, salt and pepper. Arrange the lettuce leaves on plates, lay out the rice salad using the culinary ring. Mill the orange and put the "rose" of orange slices on top of the salad. Enjoy your meal!...

1. Prepare the dressing - Pour honey, Kikkoman vinegar, Dijon mustard, soy sauce and olive oil into a small jar. Close the jar with a lid and shake several times until a thick, aromatic emulsion is formed. 2. Fry strips of sweet pepper in vegetable oil. 3. Wash the chicken liver, remove fat, blood vessels and roll in flour ....

Soak the chickpeas overnight, then boil until tender, drain the water. Cut the courgette into strips with a vegetable peeler. Cut the pepper into cubes. Add vegetables to chickpeas, add salt, pepper, mix. Mix all ingredients for dressing. Arrange torn lettuce leaves on plates, sprinkle with salt and a mixture of peppers. Top with vegetables with chickpeas ....

1. Pardina's variegated lentils, which are available in the new line of legumes from TM Mistral, are ideal for this salad. It does not boil over, holds its shape perfectly and does not change color after cooking. Rinse lentils and boil in salted water until tender. When boiling, add a sprig of mint to the water. 2. Brush the pepper with olive oil and place ...

Cut the zucchini into strips with a vegetable knife. Pepper, free from seeds and membranes, cut into long strips as thin as possible. Put the green beans in boiling water for 5 minutes, then immediately rinse with ice water. For the sauce, mix lemon juice, soy sauce and olive oil, beat with a fork. Mix zucchini, bell peppers, beans, pine nuts ...

Add salt, peppercorns and shrimps to boiling water - boil for 2 minutes, remove the shrimps, cool; Tear the salad mix coarsely onto lettuce leaves; Add bell pepper (diced), avocado (diced), shrimp and chopped garlic; Salt, sprinkle with pepper, add oil - mix with a fork;

Wash the bell peppers, cut them in pieces, remove the seeds. Put, cut down, on a baking sheet covered with foil, and bake in the oven under the grill (about 20 minutes). As soon as the pepper is charred, take it out, put it in a plastic bag, for 15-20 minutes, peel it, and cut into cubes, about 1 * 1 cm in size.If olives without ...

Hello dear readers. The sweet, juicy bell pepper is very popular in cooking, so it is often added to a variety of salads and appetizers. Thanks to him, any dish is noticeably transformed, it becomes brighter, festive, and unusual. Bell pepper is a unique and healthy product that can perfectly satisfy hunger. It contains many minerals and vitamins, micro and macro elements that have a positive effect on the functioning of the gastrointestinal tract. A distinctive feature of a vegetable is that it has a rich and bright color, namely orange, green, red and yellow, which simply cannot fail to attract attention.

That is why pepper is often used to decorate dishes and whet the appetite. It goes well with meat dishes, fruits and vegetables, and a neutral, mild taste contributes to the fact that the vegetable is put in a huge number of salads and snacks.

To make the dish tasty and original, the fruit is combined with seafood, beef, duck, chicken, and sometimes even combined with canned fish, it turns out incredibly tasty and unusual. The snacks are hearty, nutritious, incredibly tasty.

The appetizer turns out to be original, hearty, it will perfectly decorate the festive table, and also complement the main dish. If you consider the amount of ingredients, you get about six servings.

List of required products:

• feta cheese - 170 grams;
• eggplant - 260 grams;
• tomatoes - 260 grams;
• sweet pepper - 300 grams;
• olive oil - at least 6-7 tablespoons;
• mustard beans - 1.5 tsp;
• honey - 2 tbsp. l .;
• salt to taste.

Cooking technology for an amazing snack:

1. Chop the eggplants and peppers into small cubes, send them to a baking sheet. Then add salt and black pepper, lightly drizzle with quality olive oil. Vegetables must be grilled for fifteen minutes, preheating the oven to 230 degrees.
2. Wash tomatoes and dry, cut into small cubes.
3. In a bowl, thoroughly knead the cheese using a fork (or cut into cubes).
4. In the process of baking vegetables, you can start preparing an original and incredibly tasty dressing. To do this, mix honey, mustard and oil, pepper, salt, you should get a homogeneous consistency.
5. When the peppers and eggplants are done, combine them with the cheese and tomatoes, add the dressing and stir gently.

The salad turns out to be tender, tasty, dietary and aromatic. Enjoy your meal!

For this salad, crab sticks are used, which is a very popular and rather economical solution. If there is a desire and opportunity, instead of sticks, you can take krill meat, it will turn out much healthier and tastier. The number of products is calculated for four full servings.

Required components:

• crab sticks - 250 grams;
• hard cheese - 300 grams;
• bulgarian pepper - 2 pcs.;
• beans - 1 can;
• mayonnaise - 190 grams;
• parsley, dill - optional.

Features of the technological process of preparation:

1. Peppers and sticks should be cut into neat cubes, and the greens should be finely chopped. The cheese must be grated on a fine grater.
2. Put beans, herbs, crab sticks, pepper on a dish, salt, then stir.
3. The final step is to add the cheese.
4. Season everything with a sufficient amount of not very fatty mayonnaise, mix.

Hearty, original and delicious salad is ready. He will be able to decorate any festive table or everyday dinner.

The appetizer turns out to be quite light and a little spicy, so it can complement not only the main dish, but also whet the appetite. As for the presence of greens and vegetables, thanks to them, the body is saturated with minerals, vitamins, useful components. The number of products is based on a platter for four people.

List of required ingredients for salad:

• feta cheese - 170 grams;
• bell peppers of different colors - 500 grams;
• tomatoes - 340 grams;
• cucumbers - 150 grams;
• chili pepper - 1 pc.;
• onions - 120 grams;
• olive oil - 100 milliliters;
• salt, herbs - add to taste.

Step by step cooking:

1. The pepper should be baked whole in the oven to burn the skin. Then you need to transfer the vegetable to a plastic bag to chill for twenty minutes. Next, you need to remove the skin, remove the seeds, and chop the pulp into small pieces.
2. Chop tomatoes and cucumbers finely, cut onions into half rings. Send the prepared vegetables into a deep bowl, stir with your hands, add herbs, oil and salt.
3. After that, the finished salad is laid out in portioned plates or a salad bowl, sprinkled with cheese as a final touch, which must be grated. Can be garnished with hot chili peppers.

Serve the dish to the table, all guests and household members will be delighted, as this is an unusual and unique combination of ingredients.

To prepare the proposed dish, you will need a grill. That is why, the recipe is suitable for spring and summer, when many go to nature, to the country house, to relax and make barbecue.

Such an appetizer will be a great addition to meat, everyone will be delighted and will ask for an addition. Despite this, salad can be prepared even at home if the oven is equipped with a grill. The number of components is for four servings.

List of required ingredients:

• yellow, red, green bell peppers - 2 pieces each;
• tomatoes - 600 grams;
• onion - 1 head;
• chopped basil - ½ cup;
• vinegar - 4 tablespoons;
• salt, sugar - one teaspoon each;
• olive oil - 4 tablespoons.

Specificity of the stage-by-stage preparation of colored salad:

1. Preheat the grill or grill, place the peppers on the wire rack, fry for a few minutes. Turn over very carefully, the skin should burn a little. Transfer the ready-made peppers to a plate, cover with foil for fifteen minutes, so they will be cleaned quickly and easily. The pulp must be cut into sufficiently thin slices.
2. Then the container for cooking in the microwave comes in handy, where it is worth cutting the onions into rings. Add sugar, salt and a little water to it, send it to the microwave oven for two minutes, power about 600 W, then drain the water.
3. Place peppers, basil and finely chopped tomatoes on a plate with onions, sprinkle with olive oil and.

Light, original, tasty and nutritious salad ready to eat. Enjoy your meal!

This recipe is very simple but incredibly delicious. Prepares quickly and easily. The ingredient set is designed for six servings.

List of components:

• bell pepper - 1 pc.;
• crab sticks - 250 grams;
• hard cheese - 230 grams;
• tomatoes - 500 grams;
• mayonnaise to taste;
• garlic - a few cloves.

Steps for preparing salad:

1. Pepper, crab sticks must be cut into thin strips, and the tomatoes must be washed, and then chopped into small slices, their size should correspond to pepper strips.
2. The garlic is peeled, then passed through a press, the cheese is grated, preferably coarse.
3. Combine all components, then add a little, stir thoroughly.

The dish turns out to be tasty, juicy, aromatic. Great not only for special occasions, but also for outdoor recreation, therefore it is called universal and affordable.

This salad is very light, nutritious and quite easy to prepare, it will certainly appeal to admirers of Italian cuisine. Given its versatility, it can be prepared as a daily snack, as well as for special occasions. From the proposed number of components, you can prepare four full servings of an amazing dish.

List of necessary food items:

• tomatoes - 300 grams;
• red pepper - 2 pcs.;
• yellow cherry - 150 grams;
• mozzarella cheese - 2 pcs.;
• olive oil - 5 tablespoons;
• wine vinegar - 4 teaspoons;
• basil - one bunch;
• salt, ground pepper - to taste.

Cooking technology:

1. First, place the cherry tomatoes in a deep enough baking sheet, first roll in 2 tablespoons. Then you need to add salt and pepper, put in the oven for fifteen minutes at one hundred and fifty degrees.
2. Sweet peppers should be fried in a pan, put into a bag for five minutes, after which they can be peeled from seeds. Chop into large pieces.
3. As for large ordinary tomatoes, they should be washed and then cut into slices. Cut the mozzarella into thin slices.
4. In a separate container, mix half of the basil with wine vinegar and olive oil, salt and pepper, stir thoroughly.
5. Place fried peppers on the dish, then tomatoes and mozzarella, cherry tomatoes, pour over the dressing and sprinkle with basil leaves.

Despite the simple and quick preparation, the salad turns out to be very tasty, original and bright.

Baked sweet peppers are considered a fairly popular, simple and quick solution in the process of preparing snacks. The dish turns out to be aromatic, tasty, satisfying. To make the salad brighter and more colorful, it is advisable to take peppers of different colors in order to enjoy not only a great taste, but also a riot of colors.

Required ingredients for cooking:

• tomatoes - 120 grams;
• bulgarian pepper - 600 grams;
• onions - 70 grams;
• capsicum red pepper - 60 grams;
• vinegar - 1 tablespoon;
• vegetable oil - 3 tbsp. spoons;
• parsley, salt, black pepper - to taste.

Cooking specifics:

1. Bake the bell peppers in the oven, then peel and remove the seeds. Chop into thin strips. It is important to know that you need to bake the vegetable until the skin starts to burn. You can peel it only after the vegetable has been under the film for fifteen minutes.
2. Chop the parsley, chop the tomatoes into slices, and chop the onions into thin rings.
3. As for hot peppers, you need to cut it lengthwise and remove the seeds.
4. In a salad bowl, mix all the ingredients, salt, season with vinegar and oil.

The finished dish can be safely decorated with lemon slices, it turns out unusual and very bright.

Oddly enough, but pumpkin is gorgeous combined with sweet pepper. Regarding this dish, it has a huge number of useful properties. The list and number of components is designed for four people.

List of products for preparing the original salad:

• onions - 1 head;
• pumpkin - 1 pc. medium size;
• pepper - 3 pcs.;
• garlic - 1 head;
• parsley and herbs to taste;
• olive oil - add to taste;
• salt, black pepper and dried thyme.

Technology of step-by-step cooking of a healthy salad:

1. Preheat the oven to two hundred degrees.
2. Thoroughly peel the pumpkin from excess seeds and peel, and then cut into beautiful, neat pieces.
3. Peel the bell peppers and chop them into strips. Onions are cut into rather thick half rings, and the garlic breaks into teeth, you should not peel them off.
4. Place vegetables in a special dish, sprinkle with spices, salt and pepper, lightly pour with oil, then place in a heated oven. Stir after fifteen minutes, then send to bake for another fifteen minutes. When the pumpkin is easily pierced with a fork, it means the salad is ready.

As you can see, the abundance and variety of salads in which there is sweet pepper never ceases to amaze and amaze. There are only 8 recipes for delicious salads with bell pepper described here, and there are many more.

With the help of this vegetable, you can prepare hearty, healthy, juicy, dietary and balanced meals. Thanks to the proposed step-by-step and understandable recipes, the cooking process is greatly simplified, so there should be no difficulties. Enjoy your meal!