Spanish Roasted Pepper Salad with Manchego and Almonds Recipe
This salad combines the sweetness of roasted peppers, the salty flavor of Manchego cheese, and the crunch of toasted almonds to create a typically Spanish snack to serve with wine. In tapas bars, similar small plates often appear between olives and slices of ham. It’s a bit like an Italian caprese salad, only with peppers and a hard cheese instead of mozzarella.
Spain
Difficulty: Medium
☀️
Lunch
🌙
Supper
🍿
Snack
🎉
Party
🌿
Mild
Sweet
Salty
Fresh
Nutty
Herby
Citrusy
Crunchy
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Servings
4
Ingredients
- pepper - 3 pieces
- Manchego cheese - 120 g
- almonds - 40 g
- olive oil - 3 tablespoons
- wine vinegar - 1.5 tablespoons
- garlic - 1 clove
- parsley fresh, chopped - 2 tablespoons
- salt
- black pepper
Main Ingredient:
bell pepper
Preparation
- Preheat the oven to 220°C (top and bottom heat). Wash and dry the peppers, then place them whole on a baking tray lined with baking paper.
- Put the peppers in the oven for 25–30 minutes, turning them with tongs every 8–10 minutes, until the skin is well darkened and wrinkled in places.
- Transfer the roasted peppers to a bowl and cover with a plate or plastic wrap. Set aside for 10 minutes to steam – this will make the skin easier to remove.
- Once cooled, peel off the skins with your fingers, remove the cores and stems. Cut the flesh into long strips about 1–1.5 cm wide.
- Peel the garlic and chop it very finely. Rinse, dry, and chop the parsley.
- Toast the almonds in a dry pan over medium heat for 3–4 minutes, shaking the pan often, until they are lightly golden and fragrant. Set aside to cool, then roughly chop with a knife.
- Cut the Manchego cheese into thin triangles or small sticks so they are easy to pick up with a fork.
- In a small bowl, mix the olive oil, vinegar, chopped garlic, a pinch of salt, and pepper. Whisk with a fork until you get a smooth dressing.
- Transfer the roasted pepper strips to a larger bowl, pour over the dressing, and gently toss so they don’t tear. Leave at room temperature for 10–15 minutes so the flavors meld.
- Just before serving, arrange the peppers on a serving platter and sprinkle with pieces of Manchego, toasted almonds, and chopped parsley. If needed, season with a little more salt and pepper.
Storage
In fridge:
2 days
Freezing:
No
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Recipe submitted by
Marek, Site owner
Published:
Updated:
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