Baked Baked Pepper and Tomato Salad. Baked Baked Pepper Salad
Salad from the breno house bulgarian pepper With Basilik
Exquisite and original Mediterranean cuisine in recent years is becoming increasingly popular. We can no longer submit our menu without appetizing filled with the sun, Mediterranean dishes. Especially good salads. It is they who are a "business card" both festive lunch or dinner and daily meals. Baked pepper salad with a basil whose recipe we want to offer you - a bright representative of the aforementioned kitchen. In this dish, baked pepper, fragrant basil, spicy garlic and olives are perfectly combined. As a refueling, a duet of lemon juice and olive oil is used. And the composition is completed by fresh-grinding black pepper and lemon pepper. Such a dish will decorate festive table., Therefore, we recommend including it in.
Kitchen: Mediterranean
Cooking time: 1 h
Number of portions: 2
Ingredients:
pepper Sweet red or orange color - 4 pods
basil green - 1 beam
garlic - 3 teeth
olives without seeds - 1 bank
lemon - 1 pc.
olive oil - 4 tbsp. l.
fresh-hearted pepper - to taste
salt to taste.
Method for cooking salad from baked Bulgarian pepper:
Preheat oven to 200 ° C.
Sweet pepper pods wash and wipe off with a paper towel dry.
Baking baking sheets or shape with parchment paper. Taking advantage of a confectionery tassel, lubricate peppers from all sides olive oil And lay out in the form.
Send shape with peppers into the oven and bake approximately 25 minutes, turning over again.
Meanwhile, lemon thoroughly wash hot waterTo remove waxy citrus, very harmful to health, coating. Cut in half. Extlite one half, you will not need it. From the second half of the lemon, remove the thin layer of the zest with a carbocket knife. Suggest juice.
Basil Wash and dry. Wrap off the leaf leaves. Covers of garlic Clean and cut into thin plates.
Half of the leaf of the basil and garlic in the mortar and interpretation to the state of a homogeneous casher.
Baked peppers remove out of the oven and fold into a dense polyethylene package or suitable container. Cover the lid or tighten the food film.
Leave for 25-30 minutes.
Then remove the skin from the peppers and remove the fruit with seeds.
Cut along strips width from 1 to 1.5 cm.
Put pepper into a salad bowl. Add olives, crushed with basil garlic, zest and lemon juice, as well as the remaining leaflets of the basilica. Sell \u200b\u200bolive oil, season with fresh black pepper and salt. Mix gently and put in the refrigerator for 1 hour.
Serve baked pepper salad with fried or boiled potatoes, meat or chicken.
Spring has come, and with it a great desire has come to have a large number of various and useful salatov. To return the tone, enhance immunity and get a charge of cheerfulness from bright colors and unusual taste combinations. The two recipes offered below copble with all tasks for all 100.
Recipe 1. Salad snack with baked Bulgarian pepper, garlic and parsley
It will take:
Pepper - 4 things
Garlic - 2 cloves
Parsley - Small beam
Balsamic vinegar - 1 tbsp.
Sunflower or olive butter - 1 tbsp.
Salt, pepper taste
How to cook
Peppers I pierce the fork to do not burst, and send to preheated to 220 degrees Oven on 30 minutes. Take out the baked pepper, wrap in foil or put in a container with a lid on 20 minutes. After that, we easily remove the skin, take out the seeds, put in a bowl and give juice. The juice We leave for the sauce.
Pepper Cut stripes. Thinly cut garlic. We send to peppers. Petrushka Finely cut and put in a salad too. Add the juice from Bulgarian peppers, balsamic vinegar, butter, salt, pepper And gently mix.
Incredible delicious snack Ready.
Let me stand 20 minutes And feed to the table.
Recipe 2. Salad with tuna, baked Bulgarian pepper and egg
Ingredients:
Iceberg - 200 g (or other favorite salad)
Arugula - 50 g
Garlic - 1 clove
Onion - 1/2 Lukovitsa
Lemon - 1 slices
Sweet pepper - 2 pcs
Canned tuna - 1 bank
Chicken egg - 2 pcs
Petrushka fresh - Small beam
Balsamic vinegar - 1 tbsp.
Narsharab - 1/2 Article.
Olive or Other Vegetable butter For refueling
Salt, pepper taste
Cooking
FROM peppers We carry out procedures by analogy with the first option of salad ( Recipe 1. ). We bake, cut, marinate with garlic and petrushka. The juice We leave for the sauce.
Who often happens in Bulgaria knows that the first dish of the menu is almost any restaurant - shop salad, this is a modern business card bulgarian cuisine. Having tried it once, people become fans for life. The varieties of shop salad as much as cooks are cooking, like. For example, a salad with baked pepper and cheese is fully fits into the concept of special shop lettuce.
I am remembered once in Bulgaria, we encountered the famous singer Demisse Russos. It turns out that he stayed in a multi-star hotel next door. We told the story when the famous singer ordered breakfast. Order approximately as follows: Something from local food at your discretion. Usually the "discretion" is reduced to local pastries, coffee and shops in Salat. The Great Greek tried the Shop Salad and ... The next morning the order sounded like this: " Three!".
Although, if it is honest, as a rule, the Shop Salad is eaten at the beginning of the dinner, biting them an almost mandatory wineglass of grape raki. Shop Salad (Bulgarian Shopska Salad) - vegetable salad, from fresh vegetables (cucumbers, tomatoes, onions, peppers), generously seasoned with fresh cheese, seasoned with olive oil. Excellent dish Famous far beyond Bulgaria. Shop Salad is also popular in Serbia, Montenegro, Albania, the Czech Republic, and even in Ukraine.
Somewhere I read that the shop salad dish is not historical, and does not have an ancient roots. And they prepared his chefs of the Balkanturist somewhere in the middle of the 60s. The authorship of the Shop Salad, between those challenges many, stating that such a salad is their national and invented them.
If you look at, the shop salad has a lot in common with greek salad, with a shepherd salad, and you can also remember enough options, the same. Shoping salad with baked pepper dish is simple, if all the vegetables are preparing for half an hour, it is not more difficult, with more time it goes to baking pepper.
Step by step recipe for shop lettuce
Ingredients (2 servings)
- Brynza 100 gr
- Tomatoes 2 pcs
- Cucumbers 2 pcs
- Red sweet pepper 2 pcs
- Onion purple sweet 1 PC
- Petrushka 4-5 twigs
- Olive oil 2-3 tbsp. l.
- Ordering a shop in the Bulgarian restaurant, a shop salad, you can never be sure which salad you get. Rather, tomatoes, cucumbers and cheese will always be in the salad. But different methods Cutting vegetables, onion, pepper, sometimes black olives, refueling - and salad becomes completely different. In the overwhelming majority of cases, the shop's salad is fed without refueling, and each itself watering it with olive oil - to his taste.
Vegetables for salad
- We prefer to prepare a shop salad with a bow, and sometimes with green, and sometimes with sweet replies. Shop salad with baked pepper with the addition of green or sweet purple bow - we really like.
- To prepare a salad with baked pepper need the most fresh vegetables. Cucumbers should be criste, be green, ideally - just with beds. Brynza needs the most fresh.
- Tomatoes are exceptionally red and ripe. It is important. Large ripe tomatoes even be cleaned from the peel. Tomatoes cut into four parts, cut a white growth zone, remove seeds and cut them on plates or cubes.
- Red bell pepper Clear from seeds and tails, to deceive with a small amount of olive oil and bake in the oven or microwave oven. Then cool and finely cut. In Bulgaria, most often, the pepper is baked entirely on the lattice (Skara) or in a special electrical appliance - Chushkopek, I dream to bring myself such, but it is very heavy. Baked pepper cut into small pieces.
- Cucumbers can be cleaned from the peel, if you are afraid that they will be pattering. Next, cucumbers cut into four parts along and cut them into with small pieces. However, in Bulgaria you can find the cutting very large, almost cubes.
- Take the sweet purple bow, for example, Yalta, and cut it with a thin straw. By the way, it is very tasty if the salad with baked pepper is compiled using both green and on Luka.
- Parsley, only leaves, finely cut.
Chop all vegetables and grace cheese
- Brynza (Bulge. Siren), Better fresh brine, and not the hardest, rub it on a small grater or open your hands - at your discretion. The density of the cheese should be like homemade cottage cheese.
- A shopping salad with baked pepper can be mixed immediately and decompose on plates, but it is better to lay out vegetables with layers or "sectors", and mix already on the plate.
Stay on a plate fresh vegetables
- The second method is preferable, because At the same time, vegetables do not produce juice.
- Alternately lay out cucumbers, tomatoes. Add onion and sprinkle with parsley.
Decompose the chopped onion then baked pepper
- Dispatch baked pepper. Optionally, you can spend a little bit or add a supper of dry chasub. Sprinkle with a gravity - in the form of a white cheese hat from above salad.
Decompose baked pepper
- Already on the table, everyone moves his salad himself, and fade it to taste. Refill - ordinary olive oil. You can add a little wine vinegar and pepper. Often, 2-3 black olives are added to the salad. But, in my opinion, only olive oil is appropriate there.
I love the end of summer for the abundance delicious vegetables. Today I propose to cook baked Baked Pepper Salad. The highlight of this salad in his dressing, however, as in most salads.
Baked Bulgarian pepper is perfectly combined with meat, pasta, potatoes. But it's tasty to do with him toasts and preferably from black bread. By the way, if you love dishes from baked vegetables, I highly recommend you.
Baked pepper salad recipe
Ingredients: 10 pieces. Bulgarian pepper, 100 ml of olive oil, 3 large cloves of garlic, a couple of springs of basil, salt, red pepper, 50 ml of balsamic vinegar.
Preheat oven to 180 degrees.
The washed Bulgarian pepper decompose on the contradictory, sprinkle with olive oil and send to the oven for 40 minutes.
For this salad choose red pepper and yellow flowers. First, the salad will be beautiful, and secondly, the skin with green pepper for some reason very badly cleaner.
After 40 minutes, when the skin on the pepper turn around in many places, get it out of the oven and shifting into the package. Package to tie and wait when the pepper will cool.
Then easily and quickly clean the pepper from the skins, fruits and seeds.
Cut pepper stripes, diamonds or squares and lay out in a salad bowl or jar.
How to prepare refueling from olive oil and balsamic vinegar for salad of baked Bulgarian pepper.
In a small saucepan, pour olive oil, crossed garlic, finely chop basil.
Then on small fire slightly warm the refueling.
No need to bring it to a boil, just to warm up. Our goal is that garlic and basil gave their aroma oil.
Pepper salt, pepper, gently mix.
Then heal it with aromatic oil and last to add balsamic vinegar to the salad. If suddenly you have no balsamic vinegar, you can safely replace it with ordinary or apple vinegar.
And now, most importantly, it is necessary to gain patience and give Saladu in the clock 12. This is perhaps the most difficult step in the preparation of this baked Baked Pepper Salad.
Baked pepper salad has very delicate taste. In addition, such a salad will not damage the figure, because it is low-calorie and all products in it are perfectly combined. Greens in it can be added the most diverse, focusing on his taste. With different greens will turn out absolutely various saladsBut still very light and tasty. In order for salad to be beautiful, it is desirable to use Bulgarian pepper of different colors.
Prepare the necessary products.
Bulgarian pepper wash and dry. Lubricate the pepper with olive oil and lay out on the baking sheet or in the pan. Bake pepper in the oven at 200 ° C of about 15 minutes.
Hot pepper fold into cellophane packages. Tightly start packages. Leave the pepper in them for 15 minutes. 
Meanwhile, wash and cut the tomatoes with large cubes. 
Cut greens.
Garlic finely chop the knife.
Remove the pepper from the Kulkov. After the pepper lie down in the Kulka, the skin of it is quite easy to clean. Clean the pepper from the skins. Remove seeds. Cut pepper with large pieces. 
Mix the cooled pepper, tomatoes, garlic and greens. Save the salad to taste. Fuel olive oil salad and lemon juice. Stir.
Feta cheese make small cubes.
Place the salad in the salad bowl and lay out pieces of fets on top. Decorate salad greens. 
Easy, useful and delicious salad Ready.
Bon Appetit!