Sweet Pepper Salad with Manchego and Almonds

  • Total Time:
  • Servings: 4

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  • 2 teaspoons vegetable oil
  • 1/2 cup whole blanched almonds
  • 2 cups roasted bell peppers, cut into 2-inch strips
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 1 large garlic clove, minced
  • 1 1/2 teaspoons chopped drained capers
  • 1/2 teaspoon finely chopped thyme
  • 1/2 teaspoon minced marjoram
  • Salt and freshly ground pepper
  • 20 small pitted green olives
  • 1/4 pound Manchego cheese, sliced 1/4 inch thick
  • 1 tablespoon minced flat-leaf parsley
  • Crusty bread, for serving

How to make this recipe

  1. In a medium skillet, heat the vegetable oil. Add the almonds and cook over moderate heat, stirring, until golden, about 5 minutes; transfer to paper towels and let cool, then coarsely chop.

  2. Arrange the peppers on plates. In a bowl, combine the olive oil, vinegar, garlic, capers, thyme and marjoram; season with salt and pepper and drizzle over the peppers. Top with the green olives, almonds and cheese. Sprinkle with the parsley and serve with crusty bread.

Contributed By Photo © Tina Rupp Published October 2003

505144 recipes/sweet-pepper-salad-with-manchego-and-almonds 2013-12-06T23:52:44+00:00 Laura Chenel fast-column|dinner-party|spanish|salads|side-dishes|4|fast|vegetarian october-2003,Laura Chenel,fast side dish,roasted red peppers,Spanish food,Manchego cheese,salad recipe recipes,sweet-pepper-salad-with-manchego-and-almonds 505144

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