Roasted Red Pepper and Ricotta Salad
This roasted red pepper and ricotta salad is packed with flavor, bathed in a tangy dressing and topped with creamy ricotta cheese. You will love it either as a starter or paired with toasted bread for an easy weekday lunch. Delicious, light yet satisfying, this is a recipe you don’t want to miss!
INGREDIENTS
Red Bell Peppers
Olives – As a Greek, I love Kalamata olives for their unique fruity taste
Capers
Ricotta Cheese
Dressing
Fresh basil leaves
INSTRUCTIONS
Step 1
Roast the red peppers on a lined baking sheet – whole – for 30 minutes in a 220 ᵒC preheated oven. While the peppers are roasting, finely chop the garlic and the anchovies – which should be almost paste-like. At the same time, pitt the olives – if needed – and slice them. I used ready pitted black kalamon olives, but the most flavorful are Kalamata olives.
Step 2
Then, prepare the dressing by mixing the extra virgin olive oil with the white wine vinegar. Add the chopped garlic and anchovies to the dressing and let marinade. Once the peppers are roasted, remove from the oven and let them cool down. Shortly, remove the skin, the stems and the seeds and cut them into pieces.
Step 3
Proceed and toss the red peppers, the capers and the olives with the dressing in a bowl, adding salt and pepper to taste. Lastly, serve the salad with the ricotta cheese on top and garnish with some more capers and some fresh basil leaves.
There you have it – this roasted red pepper ricotta salad is the perfect vibrant side dish!
Roasted Red Pepper and Ricotta Salad
Ingredients
- 4 red bell peppers large
- 1/2 cup olives
- 1/3 cup capers
- 2-3 anchovies
- 1 garlic clove
- 2 tbsp. olive oil extra virgin
- 2 tbsp. white wine vinegar
- 100 gram ricotta cheese
- 8-10 basil leaves fresh
Instructions
- Preheat the oven at 220 ᵒC and line a baking sheet with parchment paper. Place the red peppers on the baking sheet, drizzle with olive oil and roast for 30 minutes.
- Finely chop the garlic and the anchovies. Slice olives.
- Prepare the dressing – mix extra virgin olive oil with vinegar. Add the chopped garlic and anchovies and let marinade.
- Let the roasted red peppers cool down and remove the skin, the stems and the seeds. Then cut them into pieces.
- Toss the red peppers, the capers and the olives with the dressing, salt and pepper to taste.
- Serve on a plate and garnish with the ricotta cheese, some capers and fresh basil leaves.
