Sweet Red Pepper Salads

Simple Summer salads with capsicum

Sweet Red Pepper Salad

I have been using Elizabeth David as my guide these past weeks, eating simply and being mindful of the produce.

  • One apricot, organic, juicy and ripe. Eaten slowly.
  • Dutch potatoes, simple boiled and dressed with olive oil, salt and pepper. Eaten as a warm salad.
  • An apple, peeled and sliced with a little salt sprinkled on it.
  • And bell peppers (capsicums) simply sliced in a salad, done two ways.

Today we have a simple but perfect Pepper Salad for you.

Similar recipes include Radiant Autumn Salad of Peppers, Roasted Sweet Pepper Salad, Sweet Pepper and Rice Salad, and Sweet Onion Salad with Roasted Red Peppers.

Would you like to browse other capsicum recipes? Try here. Our other Salad Recipes are here. Be inspired by our Late Summer recipes.

Sweet Red Pepper Salad

Sweet Peppers Salads

Source : adapted from Elizabeth David’s French Provincial Cooking
Cuisine: French
Prep time: 5 mins

Cooking time: 0 mins
Serves: 4 – 6 people, depending how you use it

red peppers
good quality virgin cold pressed olive oil
sea salt
freshly ground black pepper
a few black olives

Sweet Pepper Salad 1

Cut off the end of the pepper, extracting the core and the seeds. The best way to do this is to run a small sharp knife in a circle around the stem. Pulling the stem away will then remove the seeds as well.

Rinse the pepper under cold running water inside and out. Drain.

Slice the pepper very finely and drizzle over the olive oil, sprinkle with salt and pepper, strew with olives and serve.

Sweet Red Pepper Salad

Sweet Pepper Salad 2

additional ingredients
1 garlic clove, finely chopped
a few sprigs of parsley, chopped

Char the skin of the pepper. You can do this by using a char grill pan on the stove, or by impaling the pepper on a long metal skewer and turning it round and round over a gas flame until it is charred quite black (with a wonderful smoky flavour). Or char it under a grill or on a BBQ.

Remove the blackened skin, and remove the core and seeds.

Cut the pepper into lengthwise strips and season with salt, olive oil, pepper, a little garlic chopped finely and, if you like, some parsley.

Sweet Peppers




11 thoughts on “Sweet Red Pepper Salads”

  1. Srivalli, thank you so much. I loved reading the story of your daughter and her lunches.

    Peter, I am just drooling at the thought of feta, bread and peppers, here on a hot summer night – maybe even today.

    VeggieGirl, thank you so much. I hope that you get to try peppers this way – with Peter’s feta and great great bread.

  2. I love Elizabeth David’s approach to food (and her books are gorgeous). As your salads above show, she really lets the ingredients shine through. Thanks for posting these. It’s a good reminder that we don’t always have to make food complex, for it to taste wonderful.

  3. Oh red peppers are one of my fav. I make curry, soup, chutney … list goes on :). Love the recipe. I guess I will mix ur’s n peter’ s and make something new :).

  4. mmmm love pepper!
    lately, i’ve been having them with warm quinoa, fresh basil leaves and feta… and sometimes a squeeze of lemon juice! lovely!

  5. Oh, I have to agree with you on simple food…delicious if they are allowed to stand on their own. I’m glad to see there’s someone else out there aslo eating an apple with a sprinkling of salt! Love your salad…both versions.

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