Spicy Mediterranean Pepper Salad

Spicy Mediterranean Pepper Salad is a wonderful addition to any sandwich, sausage burger or antipasto salad. Traditionally I make this in summer in big batches to enjoy throughout the week while we are grilling but it’s great all year. Do yourself a favor and give this Spicy Mediterranean Pepper salad a try.

Spicy Mediterranean Pepper Salad


  • 4 colorful bell peppers coat in olive oil
  • 2-4 Calabrian chili peppers de-seed and chopped finely (you can leave the seeds in if you want a lot of spice. Try one first they can be very spicy).
  • Salt and pepper to taste
  • 1tsp. dried oregano
  • ½ tbsp. chopped parsley
  • 3 tsp. lemon juice
  • 1 tsp. red wine vinaigrette
  • 3-4 cloves of garlic pressed
  • ¼ cup olive oil for dressing
  • 5 large Spanish or kalamata olives chopped
  • 1 tbsp. capers
  • ½ tsp. paprika


  • Coat bell peppers in olive oil and lay them on their side on a baking sheet. Place them under a broiler with the rack 3 down in the oven. Rotate every 5 minutes for 20 or so minutes till they are darkly charred.
  • When you take them out cover with foil and create a seal all around so they are in a pouch. You can also place then on a cutting board with a heat safe glass bowl over them. Lastly you can also put them in a brown paper bag, make sure you close it well and roll it down. Let sit for 30 minutes.
  • Peel char off, de-seed and slice peppers, then put them in a bowl.
  • Mix all the ingredients remaining to make the dressing and then mix it into peppers. Let sit for minimum of 2 hours in fridge.
  • Serve with on an antipasto board, in pasta salad, on an Italian sandwich or grilled panini. I personally love it on top of a sausage burger with some provolone cheese or as a side sprinkled with some goat cheese on top on crackers or crusty bread.

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