Italian
Grandma Jenny’s Roasted Pepper Salad
Grandma Jenny’s Roasted Pepper Salad is a simple expression of summer with sweet peppers, charred and softened, dressed with garlic, herbs, and olive oil. It’s the kind of dish that didn’t need a recipe, only good ingredients and time at the table. Every bite carries the flavor of the garden and the memory of meals shared without hurry.
- Shared by Edward Varipapa
- 20 minutes
- 20 - 30 minutes
- Serves 4-6
Memories Behind the Meal
- WHO TAUGHT THIS RECIPE
Grandma Jenny
- WHEN IT WAS MADE
During the summer, when red peppers were abundant from the garden.
- WHY IT MATTERS
Because simplicity was always enough.
A MESSAGE FROM THE FAMILY
“The best summer meals weren’t complicated. They were whatever came out of the garden that day.”
Shared by Edward Varipapa
Ingredients
- 8 large red bell peppers
- 4–6 cloves fresh garlic, thinly sliced
- ¼ cup fresh Italian parsley, chopped
- 8–10 fresh basil leaves, torn by hand
- ½ cup extra-virgin olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Optional:
- Black cured olives
- Capers
How to Make It
STEP BY STEP
1. Roast the peppers: Wash and dry the peppers. Roast them over a hot grill, directly over an open flame, or under a broiler. Turn frequently until the skins are blackened and blistered on all sides. The peppers should be heavily charred on the outside while remaining soft and sweet inside.
Traditionally, we preferred the grill. Roasted peppers were usually made during the height of summer when peppers were abundant from local gardens and farm stands. If the grill was already hot, peppers often found their way onto it.
2. Steam the peppers: Immediately place the hot peppers into a paper bag and fold the top closed. Alternatively, place them into a large bowl and cover tightly with plastic wrap. Allow them to steam for 20–30 minutes. This loosens the skins and makes peeling much easier.
3. Peel and clean: Once cool enough to handle, remove the charred skins. Remove the stems and seeds. Do not rinse them under water. The natural juices are part of the dish and should be preserved whenever possible. Slice the peppers into long strips and place them into a bowl.
4. Dress the salad: Add:
- Fresh garlic
- Parsley
- Basil
- Extra-virgin olive oil
- Salt
- Black pepper
If desired, add a handful of black cured olives or a spoonful of capers. Gently toss until everything is evenly coated.
5. Let it rest: Allow the peppers to rest for at least 30 minutes before serving. Even better, refrigerate them overnight. The garlic softens. The olive oil absorbs the sweetness of the peppers. The juices collect at the bottom of the bowl. Everything settles into place.
6. Serve: Serve at room temperature with fresh Italian bread. Traditionally served alongside:
- Antipasto
- Cured meats
- Cheeses
- Grilled meats
- Chicken cutlets
- Pickled eggplant
The juices left in the bottom of the bowl should never be wasted. A piece of bread is usually waiting for them.