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Salata de Ardei Copti - Romanian Style Roasted Pepper Salad (Best Recipe Ever!)

  With Summer fast approaching, I'd like to introduce many of you to a delicious alternative to the "hum bum," house salad. Many of you might be used to your run of the mill salads, without much variety. Well, I'm here to tell you otherwise. If you're like me, you've probably hosted a few Barbecue parties by now. This side dish is a wonderful addition to your grilled meats of choice. You may also choose to have this as a lighter lunch entree. The recipe for Romanian style Roasted Pepper Salad, or Salata de Ardei Copti, has been in my family for decades. With its roots embedded in traditional Romanian Cooking, this simple, yet easy dish, is a "go-to," or, a favorite, of many Romanian-Americans throughout the states, and even, ones living abroad!

Let's get started! For this you'll need:
                                                       3 Bell Peppers (I used two Red, one Green)
                                                       1/2 Red Onion (thinly sliced)
                                                       1 Large Tomato (quartered)
                                                       2 Tbsp chopped Italian Flat Leaf Parsley
                                                       1/4 Cup Red Wine Vinegar
                                                       5 Tbsp Olive Oil
                                                       1/8 Tsp Sugar
                                                       5 Tbsp Water
                                                       1/8 Tsp Sweet Paprika
                                                       1/2 Tsp Salt
                                                       1/4 Tsp Freshly Cracked Black Pepper

If you've watched the Babaganoush video, or Romanian style Eggplant Salad video, you'll quickly remember that we used a grill guard, for roasting the eggplants, on the stove top. Although, this can be done in the oven, or on the grill. Ultimately, it's your choice, but having tried any and, all methods of roasting peppers, I find it best to do these stove top. You'll start by placing the grill guard down on your burner, with the heat set to high. Next, you'll take a couple of the peppers, and place them on one side to start roasting. You may do them one, at a time, or two to three at a time. You can even use a few peppers on each of your burners with multiple grill guards going. Like I mentioned, it's all up to you. I prefer to do these, two at a time, using one burner. It is important to note, that these need at least ten to fifteen minutes of roasting time on each side. Although, the roasting process may seem tedious, it is well worth the effort.

The level of smoked goodness you'll achieve in comparison to broiling these, is second to none! Once your peppers have completely charred, you'll need to peel the skin, and remove the seeds, along with the stem from each one. Next, you'll slice them about half inch thick slices, and set aside in a bowl. To learn how to peel them without possibly, burning your digits, it will be necessary for you to watch the video recipe which I'll be posting as more of a techniques video here in the blog(so keep reading). Next, it's time to chop the parsley, and set aside. After that, we'll slice the red onion, along with the tomato. After all your vegetables are prepped, set them aside in a bowl.

Now, onto the dressing. Typically, my family prepares this without the addition of garlic, but there are some variations out there, that do incorporate some garlic in the recipe. I however, do not. If you'd like, you may add one clove of minced garlic to this, but no more. Simply because, you won't want to overpower the subtle flavors of the rest of the vegetables, and dressing.

In a measuring cup, pour in the red wine vinegar, and add the olive oil. Give it a quick mix. Next, add the salt, and pepper, along with sweet paprika, and give it a whisk. You'll want to use a whisk for this part, so that you succeed in incorporating the flavors well. Now, you can add the vinaigrette to the peppers, and give them a toss. Next, add in, the onions, parsley, and tomato, and toss again! Make sure to combine well. Cover the bowl with plastic wrap, and set aside in the refrigerator, and this step is crucial! I make this salad, at least four to six hours in advance. You may choose to prepare this ahead of time, and refrigerate overnight, that's even better! Why? So that the flavors get a chance to incorporate better, and the vegetables absorb the vinaigrette, as much as possible. Simply take this out of the fridge an hour before serving.


 I really hope you've enjoyed this recipe for Romanian Style Roasted Pepper Salad, and please don't forget to watch the video, give it a "LIKE, COMMENT, & SUBSRIBE!" Thank you for helping my channel grow, and see you all in the next video! Bon Appetit!


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