Portuguese salad

Portuguese salad

Salada portugesa

By
From
Lisbon
Serves
2
Photographer
Steven Joyce

This recipe was given to me by Sandra, one of the guides at Portugal On A Plate, which runs food-based walking tours around Lisbon. We nosed around the fish and vegetable stalls together in the famous Mercado da Ribeira and while I asked her endless questions about how each vegetable was treated by Portuguese cooks, she gave me the bones of both this recipe and the Tomato & Oregano Salad on page 101.

Ingredients

Quantity Ingredient
1 green pepper, halved, seeds and ribs removed
3 plum tomatoes, at room temperature
1/4 cucumber, seeded
handful crisp lettuce leaves

Dressing

Quantity Ingredient
3 tablespoons roughly chopped coriander leaves
1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil
pinch salt

Method

  1. Preheat the grill (broiler) to its highest heat. Grill the pepper halves, skin side up, until the skin has blackened. Place the cooked halves in a plastic sandwich bag, seal and leave to steam, then cool.
  2. Roughly chop the tomatoes, cucumber and lettuce leaves, and toss together in a bowl.
  3. When the peppers are cool, remove them from the bag, rub off the blackened skins and discard. Slice the flesh into strips and add to the bowl.
  4. Whisk the dressing ingredients together, pour over the salad and serve.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again