Roasted Red Pepper Salad with Red Onions and Cucumbers
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes, plus 45 minutes draining
Yield
Serves 4 to 6
Ingredients
4 red bell peppers (6 to 9 ounces each), prepared according to illustrations 1 through 5 below1 large cucumber (about 1 pound), seedless, halved lengthwise, and cut into ¼-inch-thick half cirlcesKosher salt 2 tablespoons balsamic vinegar Ground black pepper 4 tablespoons olive oil 1 small red onion, halved and sliced thin2 tablespoons minced fresh mint leaves
Before You Begin
In this simple salad, the cucumbers are salted to remove some of the water, which gives them a crisp texture that contrasts nicely with the tender roasted peppers.
Instructions
- Adjust oven rack to top position. Turn broiler on. With oven door closed, let oven heat for 5 minutes. Oven rack should be 2 1/2 to 3 1/2 inches from heating element. If not, set a jelly-roll pan, turned upside down, on oven rack to elevate pan (see illustration 6). Broil peppers, with oven door closed, until spotty brown, about 5 minutes. Reverse pan in oven; roast until skin is charred and puffed but the flesh is still firm, 3 to 5 minutes longer.
- Remove pan from oven; let peppers sit until cool enough to handle; peel and discard skin from each piece (see illustration 7 below). For those who prefer, peppers can be transferred to a large heat-resistant bowl, covered with plastic wrap, and steamed for 15 minutes before peeling skin. Set aside.
- Toss cucumber slices with 1/2 teaspoon salt in a colander; drain until at least 1/4 cup juice is given up, about 45 minutes.
- Meanwhile, whisk vinegar with salt and pepper to taste in medium bowl. Slowly whisk in oil to make a vinaigrette. Add onions; let stand while cucumbers are draining, about 30 minutes. When ready to serve, add cucumbers, which have been patted dry, peppers cut into bite-sized pieces, and mint; toss to combine. Adjust seasoning. Serve.
Time
45 minutes, plus 45 minutes drainingYield
Serves 4 to 6Ingredients
4 red bell peppers (6 to 9 ounces each), prepared according to illustrations 1 through 5 below
1 large cucumber (about 1 pound), seedless, halved lengthwise, and cut into ¼-inch-thick half cirlces
Kosher salt
2 tablespoons balsamic vinegar
Ground black pepper
4 tablespoons olive oil
1 small red onion, halved and sliced thin
2 tablespoons minced fresh mint leaves
Test Kitchen Techniques
Ingredients
4 red bell peppers (6 to 9 ounces each), prepared according to illustrations 1 through 5 below
1 large cucumber (about 1 pound), seedless, halved lengthwise, and cut into ¼-inch-thick half cirlces
Kosher salt
2 tablespoons balsamic vinegar
Ground black pepper
4 tablespoons olive oil
1 small red onion, halved and sliced thin
2 tablespoons minced fresh mint leaves
Test Kitchen Techniques
Ingredients
4 red bell peppers (6 to 9 ounces each), prepared according to illustrations 1 through 5 below
1 large cucumber (about 1 pound), seedless, halved lengthwise, and cut into ¼-inch-thick half cirlces
Kosher salt
2 tablespoons balsamic vinegar
Ground black pepper
4 tablespoons olive oil
1 small red onion, halved and sliced thin
2 tablespoons minced fresh mint leaves
Test Kitchen Techniques
Why This Recipe Works
We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroast our peppers, or they became flabby and bitter. Once our peppers were roasted, we gave them time to cool before handling, steaming them for 15 minutes so the charred skin was easier to peel away.
Before You Begin
In this simple salad, the cucumbers are salted to remove some of the water, which gives them a crisp texture that contrasts nicely with the tender roasted peppers.
Instructions
- Adjust oven rack to top position. Turn broiler on. With oven door closed, let oven heat for 5 minutes. Oven rack should be 2 1/2 to 3 1/2 inches from heating element. If not, set a jelly-roll pan, turned upside down, on oven rack to elevate pan (see illustration 6). Broil peppers, with oven door closed, until spotty brown, about 5 minutes. Reverse pan in oven; roast until skin is charred and puffed but the flesh is still firm, 3 to 5 minutes longer.
- Remove pan from oven; let peppers sit until cool enough to handle; peel and discard skin from each piece (see illustration 7 below). For those who prefer, peppers can be transferred to a large heat-resistant bowl, covered with plastic wrap, and steamed for 15 minutes before peeling skin. Set aside.
- Toss cucumber slices with 1/2 teaspoon salt in a colander; drain until at least 1/4 cup juice is given up, about 45 minutes.
- Meanwhile, whisk vinegar with salt and pepper to taste in medium bowl. Slowly whisk in oil to make a vinaigrette. Add onions; let stand while cucumbers are draining, about 30 minutes. When ready to serve, add cucumbers, which have been patted dry, peppers cut into bite-sized pieces, and mint; toss to combine. Adjust seasoning. Serve.
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