Bell Pepper and Tomato Warm Salad

El invitado de inviernoReviews(1)
Tasha S.: "This is a simple salad that is full of flavor and…" Read More

This recipe for Bell Pepper and Tomato Warm Salad makes a great lunch or dinner option when served with a loaf of your favorite artisan bread for days when you want to keep your meals light. Cooked over a low heat, the flavors of the roasted bell peppers, diced tomatoes, and sauteed garlic and onion come together to create a savory vegetarian salad with a warm flavor. This Bell Pepper and Tomato Warm Salad makes a great entree during the autumn months when days are becoming shorter and cooler.


  • 1 kilogram red bell peppers
  • 1 kilogram green bell peppers
  • 750 grams tomatoes
  • 3 garlic cloves
  • extra-virgin olive oil
  • salt


  1. Preheat the oven to 200 degrees Celsius.
  2. Roast the peppers in the oven until brown on the outside.
  3. Remove from the oven, cover and let them rest.
  4. Once cool, remove the skin and slice into thin strips. Place in a sifter and drain for 3 hours.
  5. Peel, seed, and chop the tomatoes. Set aside.
  6. Peel and thinly slice the garlic.
  7. Add oil to a saucepan and saute the garlic. Once golden brown, add the tomatoes and cook until they soften.
  8. Add the pepper strips and continue to cook over very low heat for 3 hours. Add salt as needed and serve.
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Yummly User
Tasha S. 15 Jun 2015
This is a simple salad that is full of flavor and crispness. The only thing I would add is a few greens from freshly snipped scallions. The olive oil and minced garlic make a nice dressing that compliments the salad well.