Sweet Onion Salad with Roasted Red Peppers

I am on a mission – each day in the warmer months, I make a salad which we take to have with our lunches, or eat at home if we are home, and leftovers are used for snacks or with the evening meal.

The salads vary from day to day, and I get inspiration from all sorts of places. As I have mentioned before, I do love Bittman’s 101 salads, and am gradually working my way through the vegetarian ones. Others can often be adapted, leaving out or substituting the non-vegetarian ingredients. This is my second Summer using his beauties, and I am probably about half way through.

Today’s salad is an onion salad, with some roasted peppers. It is simple, but glorious on this 36C day (as I am writing this), and at those sorts of temperatures, all you want is simple. To make the salad, sometimes I have charred, roasted eggplant and capsicums that were cooked on the BBQ, and other times I slice the capsicums lengthwise into straight pieces which I grill on a grill pan on the stove. That is what I have done today, as I used the fully roasted ones to make Harissa.

Try some other Bittman Salads. There is a Glorious Five Bean Salad, Wombok and Radish Salad with Peanut Dressing, and Tomato and Strawberry Salad with Basil and Balsamic.

Or explore other Onion Salads. Try Sweet Onion Salad with Coriander Spice, the Cucumber and Red Onion Salad with Mustard, our Grilled Mushroom and Red Onion Salad, the beautiful Caramelised Onions and Greens Salad, and Indian Kachumber.

You can browse all of our Salad recipes here, all of our Bittman Salads, and our Onion dishes. Or simply take the time to explore our easy Mid Summer dishes.

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Sweet Pepper and Rice Salad

I have had 2 revelations this week – firstly, how good rice salad is. It is a salad that my Mother made a lot in Summer but some how it has never ever made it onto my radar. Perhaps we ate too much of it as we grew up, perhaps hers never inspired me to make them myself (sorry Mum).

In this 42C (107F) heat, I made a rice salad on a whim, because all I had to do was turn on the rice cooker – no other hot steamy cooking steps required. And the salad was so good, we are now converted.

The other revelation is, how good idli rice is for both stir-fried rice, and for rice salads. Idli rice is the type of rice used in India for making idli, dosa and the like. It is rice with attitude – separate, independent grains, that retain some bite even after cooking (think al dente rice), and that have a bit of swag. Yeah. It is perfect for rice salad.

But any other medium to long grain rice will do – don’t use rice that is sticky when cooked. You are looking for separate grains.

Are you looking for more rice recipes? Try Rice and Cauliflower Pilaf, Eggplant Pilaf, and Mung Sprouts Rice.

Or are you after some Capsicum recipes? Try How to Dry Capsicums, Pasta Sauce with Aubergine, Red Peppers and Tomato, and Roasted Red Pepper Salad. Elizabeth David has a couple of Red Pepper Salads.

Perhaps you are looking for other Salad Recipes. Try Pasta or Couscous Salads, A Quick Burghul Salad with Olives, Pomegranate and Hazelnuts, and Thai Lettuce Wraps. Our Mid-Summer Salads are here.

Or browse all of our Capsicum Recipes, all of our Rice Recipes, and all of our many stunning Salad recipes. Or take a while to explore our easy Mid Summer recipes.

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Roasted Red Pepper Salad with Mozzarella and White Beans | Roasted Red Capsicum Salad

Another beautifully coloured salad for Autumn, beautiful reds of the roasted capsicums. Here we toss them with white beans, fresh mozzarella and a little shallot.

Don’t you just love roasted peppers? While you are roasting them for this salad, add another 1 or 2 or 12, so that you can used them throughout the week. I find it easiest to roast peppers and eggplants on my covered BBQ, but you can also do it over a gas flame on your stove, under a grill or in the oven.

Would you like to try other Red Pepper/ Capsicum Salads? Try Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime, Peperoni in Padella – Roasted Red Peppers Salad, and Sweet Red Pepper Salads. There is a Roast Pepper Relish too.

Or try other Capsicum Dishes – Green Peppers in Yoghurt, Pumpkin Soup with Red Peppers, and Stuffed Capsicums with Kidney Beans and Feta. Also see How to Dry Red Capsicums.

And please try our Tapenade Bread Salad with Tomatoes and Mozzarella.

Otherwise, have a look at all of our Capsicum Salads and all of our Salads. You can explore other Capsicum recipes too. Or browse our Early Autumn dishes.

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Red Pepper and Tomato Salad with Crispy Flatbread, Chilli and Lime

A Salad with the tastes of Mexico

What to do with left over flatbread or roti, no longer near its prime, but not yet ready to be allocated to the bin? Ah, I have the answer for you. Crisp it up in the oven and turn it into a wonderful, mexican influenced salad.

Those organic corn chips can be used in this salad too – the ones without added flavourings. They are perfect. Also corn tortillas, crisped in the oven.

While you are at it, crisp up a lot of the flatbread, rotis or tortillas. They are excellent with cheese or dips. Very crispy and crunchy.

You will love this salad. Feel free to browse our other Salad recipes here and here. We have a lot, so if you just want Tomato Salad recipes they are here. This is a salad inspired by Bittman – have a look at his other superb salads.  Or simply explore our easy Summer recipes here and here.

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Peperoni in Padella | Roasted Red Peppers Salad

A simple dish with sweetness of red capsicums for the heat of summer

On hot days you need quick and easy food that is light and cooling. Make some Red Peppers in Oil and then go to the beach.

You will also enjoy Capsicum with Feta and Kidney Beans, Grilled and Oiled Eggplants and Peppers, and Sweet Red Pepper Salads. Perhaps even try drying capsicums for winter snacks. All Capsicum recipes are here and here, and Salads here and here. Our Italian recipes are here and here. Find inspiration in our Summer recipes here and here.

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Sweet Red Pepper Salads

Simple Summer salads with capsicum

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.

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