Recipe by Brynie Greisman

Roasted Pepper Salad

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Parve Parve
Easy Easy
6 Servings


- Egg

When I demonstrated this salad in Manchester in the fall, the toaster oven didn’t operate properly, and we had very charred (read: basically inedible!) peppers. I was grateful for my sense of humor and told the women to do as I say and not as I do! Thankfully, the “gorgeous” English cucumber made up for it! Roasting the peppers enhances their inherent sweetness. The medley of textures and flavors is a real treat here. I make this salad almost every Shabbos and it’s always finished first.



  • 1 red or orange pepper, halved and seeded

  • 1 yellow pepper, halved and seeded

  • 1 cucumber, scrubbed, cut in half lengthwise, seeded (with either a small spoon, grapefruit spoon, or melon scoop), and sliced

  • 1/2 avocado, diced

  • 1/2 red onion, diced

  • a few handfuls of romaine lettuce, shredded


  • 1/4 teaspoon paprika, preferably in oil (Moroccan paprika)

  • pinch cayenne pepper

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon Gefen Honey


Make the Salad


Preheat oven to grill. Place pepper halves on a baking sheet and grill for approximately 10 minutes until blackened and charred. Remove from oven. Cool and peel the skin (you can put in a closed plastic bag for a few minutes for easy removal). You will need only half of each pepper (see note).


Cut peppers into smallish pieces. Place in a bowl. Add remaining salad ingredients. Toss together. Salad should not be prepared too far in advance.


For dressing: Mix all ingredients together in a small bowl. Pour over salad. Mix well. Serve immediately. Dressing can be made a few days in advance.


For a very well-dressed salad, you might want to double the dressing.


Add your remaining roasted pepper halves to mayo if desired or chop and add to your tuna sandwich. It’s a delicious combo!
Roasted Pepper Salad

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