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Roasted Pepper & Tomato Salad

Author Jodie Lindsay Popma, chef and owner, Smart Food Made Simple


  • 3 sweet peppers
  • 5 ripe tomatoes
  • 1/2 tsp chili flakes (Picaflor is great)
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lemon, grated rind and juice
  • olive oil - drizzle
  • chopped parsley - for garnish


  • Preheat oven to 420 degrees. Place peppers on a baking sheet and roast. Turn every few minutes, for about 10 minutes, until the skins blacken. Add tomatoes to the baking sheet and roast for another 5 minutes.
  • Remove from oven, place peppers in a brown paper bag, and set aside to cool. Allow tomatoes to cool, until they can be handled.
  • Remove the skins from the peppers, carefully, then remove the seeds. Chop peppers and tomatoes, then place in a mixing bowl.
  • Add chili flakes, onion, garlic and lemon. Sprinkle parsley on top with a bit of salt.
  • Serve at room temperature.