Italian Bell Pepper Salad

Serve it with grilled meats or as an antipasto with crispy white bread.


Italian Bell Pepper Salad

  • Servings: 4-6
  • Difficulty: easy
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  • 2 red bell peppers, cut lengthwise in half and cored
  • 2 yellow bell peppers, cut lengthwise in half and cored
  • 3 tbsps of olive oil
  • 1 yellow onion, cut in large pieces
  • 2 large zucchini, cut in slices
  • 2 large garlic cloves, thinly sliced
  • 1 tbsp of balsamic vinegar
  • 55g / 2oz of anchovies, diced
  • 30g / 1oz of black olives pitted and quartered
  • salt and pepper
  • fresh basil



  1. Place the peppers on a baking tray with the cut surface facing down and roast at 200°C / 400°F for 20 – 30 minutes until the skin on top starts turning black. Then place peppers in a freezer bag and let cool down.

  2. Take the peppers out of the bag, peel off the skin and cut into wide strips.

  3. In a large skillet sauté the onions in olive oil for about 10 minutes, until translucent. Add zucchini, garlic, and peppers and continue cooking for another 10 minutes, stirring occasionally.

  4. Add balsamico, anchovies, and olives. Season with salt and pepper, stir and let cool down.

  5. Set a few basil leaves aside, pluck the others into small pieces and stir in the salad.

  6. Transfer the salad onto a serving dish and garnish with fresh basil leaves.


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