Pepper Salad Recipe: Salade de Poivrons Provencale

16 August 2011 by Debra Fioritto 770

What is one of your favorite activities when you visit France? If you’re reading this article, I’m sure it’s visiting the markets. The ripe, red peppers, marinated black olives and basil for this recipe came from a farmer at the Sunday market in Coustellet. This small town, in the Lubéron, is not far from Apt, Cavaillon, l’Isle sur la Sorgue and Gordes. According to the farmer, the market really caters to the Provençals who live in the area. We shopped the market, then walked down a couple of blocks and toured the Lavender Museum. What a perfect day in Provence! Salade de Poivrons ~ Provençal Pepper Salad INGREDIENTS: 3-4 Bell peppers red, green, orange or a combination of all three 3 Tablespoons olive oil 1 Tablespoon tarragon vinegar or lemon juice Black olives (I used olives marinated in olive oil and thyme) Fresh basil PREPARATION: Roast the peppers: 1. Preheat broiler. 2. Cut the peppers in half, lengthwise. Remove seeds and core. 3. Place the peppers, cut side down, on a baking sheet covered with aluminum foil. I usually press down on the peppers to flatten them as much as possible. 4. Place under the broiler. Broil until the skins have blistered and blackened—about 20-30 minutes. 5. Remove from the broiler and place the peppers into a plastic zip-lock bag. Allow the peppers to cool in the sealed bag about 20-30 minutes. 6. Remove cooled peppers from the bag. Remove the skins, which should slip off easily. Cut the peppers lengthwise into thin strips. Place into a salad bowl. FOR THE SALAD: 1. Whisk the olive oil and vinegar together to emulsify. 2. Pour the vinaigrette over the peppers. 3. Add the olives and basil and toss to coat with the vinaigrette. 4. Allow the salad to rest at room temperature for 1-2 hours. Toss again just before serving. Et voilà! PHOTO CREDIT: Pepper Salad by ©Debra Fioritto Debra Fioritto contributes delicious French recipes to Wednesday issues of BonjourParis. Click on her name to read more about her Tour de Forks culinary tours or to collect the many recipes she has shared here. Subscribe for FREE weekly newsletters with subscriber-only content. BonjourParis has been a leading France travel and French lifestyle site since 1995. Readers’ Favorites: Top 100 Books, imports & more at our Amazon store Update your library…click on an image for details. Thank you for using our link to Amazon.com…your purchases support our free site.

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Photo by Debra Fioritto

What is one of your favorite activities when you visit France? If you’re reading this article, I’m sure it’s visiting the markets.

The ripe, red peppers, marinated black olives and basil for this recipe came from a farmer at the Sunday market in Coustellet. This small town, in the Lubéron, is not far from Apt, Cavaillon, l’Isle sur la Sorgue and Gordes.

According to the farmer, the market really caters to the Provençals who live in the area. We shopped the market, then walked down a couple of blocks and toured the Lavender Museum. What a perfect day in Provence!

Salade de Poivrons ~ Provençal Pepper Salad

INGREDIENTS:

3-4 Bell peppers red, green, orange or a combination of all three

3 Tablespoons olive oil

1 Tablespoon tarragon vinegar or lemon juice

Black olives (I used olives marinated in olive oil and thyme)

Fresh basil

PREPARATION:

Roast the peppers:

1. Preheat broiler.

2. Cut the peppers in half, lengthwise. Remove seeds and core.

3. Place the peppers, cut side down, on a baking sheet covered with aluminum foil. I usually press down on the peppers to flatten them as much as possible.

4. Place under the broiler. Broil until the skins have blistered and blackened—about 20-30 minutes.

5. Remove from the broiler and place the peppers into a plastic zip-lock bag. Allow the peppers to cool in the sealed bag about 20-30 minutes.

6. Remove cooled peppers from the bag. Remove the skins, which should slip off easily. Cut the peppers lengthwise into thin strips. Place into a salad bowl.

FOR THE SALAD:

1. Whisk the olive oil and vinegar together to emulsify.

2. Pour the vinaigrette over the peppers.

3. Add the olives and basil and toss to coat with the vinaigrette.

4. Allow the salad to rest at room temperature for 1-2 hours. Toss again just before serving.

Et voilà!

Debra Fioritto contributes delicious French recipes to Wednesday issues of BonjourParis. Click on her name to read more about her Tour de Forks culinary tours or to collect the many recipes she has shared here.