A vibrant and flavorful salad featuring roasted peppers and fresh herbs, perfect for any occasion.
Preheat your oven to 450°F (230°C).
Ensure the oven is fully preheated to achieve even roasting.
Cut the bell peppers in half and remove the seeds and stems.
Use a sharp knife for clean cuts and to avoid tearing the peppers.
Place the pepper halves on a baking sheet, cut side down.
Line the baking sheet with parchment paper for easy cleanup.
Roast the peppers in the oven for 10-15 minutes, until the skins are blistered and slightly charred.
Keep an eye on the peppers to prevent over-charring.
Transfer the roasted peppers to a plastic bag, seal it, and let them steam for 5 minutes.
This step makes peeling the skins much easier.
Peel off the skins from the peppers and slice them into thin strips.
Use a paper towel to help remove any stubborn skin.
In a mixing bowl, combine the sliced peppers, finely chopped onion, minced garlic, olive oil, lemon juice, salt, and pepper.
Taste the salad and adjust the seasoning as needed.
Cover the bowl and let the salad marinate in the refrigerator for at least 30 minutes.
Marinating allows the flavors to meld together beautifully.
Before serving, garnish the salad with freshly chopped parsley.
Serve the salad at room temperature for the best flavor.
