How to make Salada de Pimentos Assados à Portuguesa

Why cooks start here

Salada de Pimentos Assados à Portuguesa is cooked the way the Alentejo cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way a Portuguese family cook actually puts it on the table.

Salada de Pimentos Assados à Portuguesa hails from the rustic kitchens of the Alentejo, where simplicity meets the earth's bounty. It's a dish that finds its place on the table when the peppers are at their peak, their skins blistered and charred from the oven. In this countryside version, it's all about the essentials: robust olive oil, a sprinkle of sea salt, and the authentic touch of a family cook's hand. Smoky roasted peppers blend with garlic and tangy red wine vinegar, enriched by extra virgin olive oil and brightened with fresh parsley. Black olives add briny depth, encapsulating the harmonious essence of Portuguese flavors.