This is the best Red Pepper Salad I know! The beautiful and meaty, sweet red peppers are the shining star here. As it’s namesake says ‘Zorongollo Extrmeno’ this salad originates from Extremadura, Western Spain on the Iberian Peninsula that borders Portugal. This part of the country produces some excellent produce including the World famous Jamon Iberico and in the North of the region red peppers that are dried and used to make the deep and smoky Pimenton de la Vera Paprika from La Vera. This salad uses red bell peppers and once roasted and cooled has an intense smoky finish. This Roasted Red Pepper Salad has been know to convert many pepper skeptic. Smoky, sweet red peppers are dressed in a tangy and pungent dressing made of roasted tomatoes and garlic and the salad is topped with fresh green onions and creamy boiled eggs. ‘Zorongollo Extremeno’ makes a lovely summer appetizer and a great side for grilled meat or fish. 

Roasted Red Pepper Salad

Roasted Red Pepper Salad

  • Cook Time: 50 min 1 hr to cool
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 4 red peppers
  • 2 tomatoes
  • 1 garlic clove
  • 2 green onions
  • 2 eggs
  • Handful of fresh parsley
  • 1 tbsp wine vinegar (I used sherry)
  • 1 tbsp extra virgin olive oil
  • Pinch salt
  1. Instructions
  2. Heat the oven to 385 F.
  3. Wash the peppers and tomatoes. Dry them. Drizzle in extra virgin olive oil and a sprinkle of salt.
  4. Roast the vegetables for 40 minutes. Turn the peppers half way through roasting time.
  5. Meanwhile heat water in a pan and place in 2 eggs. Hard boil for around 8 minutes. Remove from heat and set aside.
  6. Remove from oven and leave to cool. 
  7. Peel garlic cloves and place in hand held blender. Set aside. 
  8. Once cool remove skin and seeds from peppers and pull or cut into long slices.
  9. Remove skins from tomatoes and place flesh of tomatoes in a blender along with the garlic. Blend on high until combined well.
  10. Toss the peppers in the tomato and garlic dressing and place on a plate.
  11. Drizzle over vinegar and extra virgin olive oil. 
  12. Taste for seasoning and add salt if necessary.
  13. Peel and chop the hard boiled eggs and wash and chop the green onion.
  14. Top the salad with chopped green onion and 2 cut or diced hard boiled eggs. 
  15. Sprinkle over finely diced parsley.
  16. Refrigerate until cold.
  17. Serve and enjoy!

Top Tips

  • The skins of the peppers should slip off very easily. The seeds are a bit trickier to remove! I like to use a pastry brush to get rid of the seeds.
  • Don’t waste those precious and natural roasting juices! Add them to the salad when you pour over the vinegar and oil.

Roasted Red Pepper Salad – Zorongollo Extremeno

It is hard to believe the transformation in these peppers once they have been roasted in the oven. Roasted Red Pepper Salad ‘Zorongollo Extremeno’ is deep and smoky from sweet roasted pepper and punchy and tangy from the dressing. Serve in the summer