Grilled Pepper and Tomato Salad with Fresh Basil (Vegan)
Grilled Pepper and Tomato Salad with Fresh Basil has become one of my absolute FAVORITES since moving to Portugal. It feels like you’re eating summer in every bite. Don’t forget to pair it with a nice crusty bread to soak up all the delicious juices.
Where I Got the Inspiration for Grilled Pepper and Tomato Salad
In Portuguese, the dish is called salada tomate e pimentos. And my inspiration comes from chef and owner Paulo of Tasca da Paulinho. I don’t make his version at home because I love eating it at the restaurant. Plus, my version is just a bit lighter and faster to make. You can have it on the table in about 20 to 25 minutes.
So, what is the difference?
Paulo’s version starts with a bed of chopped tomatoes topped with grilled pepper strips – red or green. Then he finished up with chopped grilled onions, fresh coriander (cilantro for my US peeps), and dried oregano. My version starts with grilled red or yellow bell pepper (or Italian sweet peppers) and is topped with halved cherry tomatoes. I use fresh basil in the place of the coriander and skip the dried oregano. We both finish with a good olive oil, sea salt, and freshly ground black pepper. Either way is absolute heaven on a plate that you don’t want to miss eating.
Btw, if you’re visiting the Lisbon area, pop by Tasca da Paulinho’s for drinks and food. Everything on the menu is good and he has something for every eater – including the vegan and vegetarian. Tell Paulo the hubby and I sent you.
Grilled Pepper and Tomato Salad Substitutions
The herbs are easily switchable in this recipe. Don’t have basil or coriander? Use fresh rosemary, oregano, or thyme instead. Or a mixture.
It’s the same with the peppers. Any sweet pepper cut into strips will work in this salad. The photos here feature yellow and red bell pepper. But you can also use sweet Italian peppers or green bell pepper (not my favorite, but hey, we’re all different). The goal is to use sweet peppers, but sometimes I do work in a few strips of a mild spicy hot pepper like the large Malagueta (not the little one used for piri piri) or poblanos.
The dish as made by me, or Paulo is vegan, and I prefer it this way. The simple flavors allow the peppers and tomatoes to shine through. BUT you could also add cheese such as Parmesan or Feta if you wanted a bit more flavor.
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Dishing Up the Goods
The hubby and I often sit out on our balcony on summer evening enjoying this salad. Sopping up the juices with bread while sipping a glass of wine as we watch the world go by. I also love it paired with grilled fish. But if I’m fully honest, there’s not much I wouldn’t pair this dish with to complete a meal.
The biggest thing when making it is to make sure you use a high-quality olive oil for finishing the dish. Cheap is not the way to go here. It makes a massive difference in the taste. You’ll also want the freshest ingredients possible. Those tasteless tomatoes from the grocery story just don’t cut it in this dish. When I have a hankering for this dish in the winter, I switch it up for Fire-Roasted Tomato and Red Pepper Soup.
Let me know what you think of the Grilled Pepper and Tomato Salad with Fresh Basil. And if you have questions or comments, I would love to hear from you.
Grilled Pepper and Tomato Salad with Fresh Basil
Ingredients
- 2 large red, yellow, or orange bell peppers sliced into 1/2' strips – lengthwise
- 2 tbsp vegetable oil for grilling peppers
- 1 pint cherry tomatoes halved
- 3 large sprigs of fresh basil roughly chopped
- 3-4 tbsp High-quality olive oil
- Sea salt and freshly ground pepper to taste
Instructions
Grilled Pepper Strips
- Heat grill pan or heavy-duty skillet to medium-high.
- Toss pepper strips with vegetable oil, then season lightly with salt and pepper.
- Place in the hot pan and cook until peppers are caramelizing on the edges and skin has blackened areas. The goal is not to burn the peppers but to give the smokey, grilled flavor to the dish.
Assembling the Salad
- Place grilled peppers onto the serving dish of your choice. Top with halved cherry tomatoes and sprinkle with chopped fresh basil.
- Heavily drizzle olive oil over the top, finishing the salad with sea salt and freshly ground black pepper.
- Serve with crusty bread for sopping up the pepper and tomato juices combined with the olive oil.