Brightful Salad


IMG_6896This salad is colorful, bright, healthy and simple to make.

Serves 4


  • 3 red Bell peppers
  • 3 green Bell peppers
  • 1 small red onion or 2 cloves of garlic (I opted for a small red onion)
  • 1 green chilli pepper (it’s optional)
  • A pinch of salt
  • Olive oil


  1. Wash the peppers.
  2. On a grill pan, add the red Bell peppers the green Bell peppers and the green chilli pepper, on a hot heat.
  3. Turn the peppers regularly on the grill.
  4. All the surface of the peppers become black and the skin breaks, usually it takes 10 minutes.
  5. Red Bell peppers grill faster than the green Bell peppers.
  6. Remove from the heat and allow to cool for 15 minutes.
  7. When the peppers are cold, gently remove the skin with your fingers or grate with a knife.
  8. Remove the seeds (delicate procedure) and remove the cup.
  9. Cut the peppers into small pieces and the chopped onion, you can also cut peppers in the thin strap (more esthetic).
  10. Add the salt and drizzle with olive oil.

The salad is fresh and tasty. Very often I stuff a ciabatta bread or a home made khubz tagine with this salad.

A lot of people add the grilled pepper in a closed plastic bag because the skin peels easily. I prefer my classic, traditional method.

The cuisine is about quality and a lot of patience.

Bonne dégustation!

12 thoughts on “Brightful Salad

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