On the first Friday of my mother’s visit to AZ, we prepared a standard Shabbat dinner (Friday dinner): Moroccan fish, rice, falafel chicken, eggplant salad, hummus and tahini, and my mother asked :””what about the red bell pepper salad?”
I really forgot about it, and it’s a pity – because it’s a real, great, healthy salad; it upgrades every meal! Breakfast\ lunch\ dinner and you can even make it for BBQ!
I personally like it the most on a toast with or without Greek yogurt, and some of this salad on it.
It is simply delicious.
You can prepare this salad using any bell peppers you want, I like it when there are more red ones than any other color.
Did you know that one red bell pepper has more vitamin C than in three oranges? In addition to vitamin C, it also contains beta-carotene, which plays a role in the formation of vitamin A, that is essential for eye-sight, for the maintainance of the immune system, for normal growth,for maintaining a healthy skin and for reducing cancer risk. And last but not least it contains vitamin B6.
It is best to eat red bell peppers fresh, but you can certainly fry them, stuff them (instead of onions) or roast them like in this recipe.
Ingredients
- 2 red bell peppers
- 1 Yellow bell pepper
- 1 orange bell pepper
- 1 green bell pepper
- 3-4 cloves of garlic
- 2-3 tablespoons of white vinegar
- Juice from half a lime
- Salt by taste (I add about half a teaspoon).
Instructions
1
Broil all of the bell peppers in the oven well from all sides.
2
When they are ready, put them in a pot and cover (this way it will be easier to peel them off).
3
When the peppers are chilled, peel them and take the inside stuff out. Cut into thin strips and place in a bowl with their juice.
4
Peel and thinly slice the garlic cloves and add to the bowl.
5
Squeeze the lime, add the vinegar and the salt to the bowl.
6
Mix well and put it in the fridge for at list one hour.
Notes
If you prefer your salad spicier you can add Jalapeno to the bell peppers.
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