PORTUGUESE SALAD (SALADA A PORTUGUESA)
A fairly classic combination -- sweet green peppers, sun-ripened tomatoes, garlic, and cucumber, lightly dressed with oil and vinegar. It owes its unusually mellow flavor to the fact that both the peppers and tomatoes are partially roasted. From The Food of Portugal by Jean Anderson.
Provided by Vicki Butts (lazyme)
Categories Other Salads
Time 25m
Number Of Ingredients 9
Steps:
- 1. Spread the cucumber slices out on several thicknesses of paper toweling, sprinkle evenly with the salt, top with more paper toweling, then weight down while you prepare the tomatoes and peppers. (I put a heavy chopping board on top of the cucumbers, then top it with canned goods.)
- 2. Spear a pepper and turn it over a high burner flame until blackened all over; this will loosen the skin. Repeat until all peppers are blackened, bundle in paper toweling, and let stand while you roast the tomatoes.
- 3. Now spear the tomatoes, one by one, and turn over the flame until the skins burst and blacken here and there -- these take much less time over the flame than the peppers.
- 4. NOTE: If you don't have a gas range, arrange the peppers on a broiler pan, place about 4 inches from the broiler unit, and broil 2 to 3 minutes, turning often so that the skins blacken evenly. Broil the tomatoes the same way, but turn them more often and watch closely so that they aren't reduced to mush.
- 5. When the peppers are cool enough to handle, peel off the blackened skins, core, seed, and cut lengthwise into strips about 3/4-inch wide; place the peppers in a large nonmetallic bowl. Peel the tomatoes, core, cut into slim wedges, and add to the peppers along with the sliced cucumber, garlic, and pepper.
- 6. Toss lightly, drizzle with the olive oil, then vinegar, and toss lightly again. Add the fresh coriander, if you have it, cover, and marinate at room temperature for 1 hour.
- 7. Toss lightly again and serve.
- 8. This salad is superb with freshly grilled fish or chicken and also with almost any salt-cod dish.
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NANA Kwame
[email protected]This salad was a bit too oily for my taste. I think I'll use less dressing next time.
Afkar Logistic
[email protected]I'm always looking for new salad recipes, and this one definitely hit the spot. It's a keeper!
Joshua Mwazo
[email protected]This salad is a great make-ahead dish. It's perfect for picnics or potlucks.
titiz Costa
[email protected]I love the vibrant colors of this salad. It's a feast for the eyes as well as the taste buds.
Orla Goodey
[email protected]This salad is a great way to get your daily dose of vegetables. It's packed with nutrients and flavor.
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[email protected]I've never had Portuguese salad before, but this recipe was a great introduction. It was delicious and easy to make.
Kasimbi Hannington
[email protected]This is my new favorite salad recipe. It's so easy to make, and it's always a crowd-pleaser.
Bern Criss
[email protected]I made this salad for a potluck, and it was a huge hit. Everyone loved the unique flavors.
Shane De Jager
[email protected]This salad is so refreshing and flavorful. I love the combination of the sweet and tangy dressing with the crisp vegetables.
Manoj Dhimal
[email protected]I love the simplicity of this salad. It's a great side dish for any meal.
Moeen Qureshi
[email protected]This salad is a great way to use up leftover vegetables. I added some chopped ham and cheese, and it was a delicious and filling meal.
Kolla Kolla
[email protected]I followed the recipe exactly, and the salad turned out great. I loved the addition of the hard-boiled eggs and olives.
Sanwal Saleem
[email protected]I've made this salad several times now, and it's always a hit. It's so easy to make, and the dressing is delicious.
Miigaa Madara
[email protected]This Portuguese salad was a refreshing and colorful addition to our dinner table. The combination of flavors and textures was perfect, and it was a great way to use up some of the fresh vegetables from our garden.