Salada de Tomate e Pimentos Assados

Ingredients

Equipment Needed

• •Gas burner, grill, or broiler
• •Large bowl with tight-fitting cover
• •Wide serving platter or shallow bowl

Instructions

1. 1

   Char the peppers

   Place the whole peppers directly over a gas flame, on a hot grill, or under a broiler set to high. Turn them as each side blackens completely. You want the skin charred and blistered all over, about 10 to 15 minutes total. The peppers should collapse slightly when done. This is not gentle roasting. This is controlled burning.

   Don't be timid. The skin needs to be completely black. If you see red showing through, you haven't gone far enough. The char is the flavor.
2. 2

   Steam and peel

   Transfer the charred peppers immediately to a bowl and cover tightly with a plate or plastic wrap. Let them steam for 15 minutes. The trapped heat loosens the skin. When cool enough to handle, peel off the blackened skin with your fingers. It should slip off easily. Remove the stems and seeds. Don't rinse the peppers under water. You'll wash away the smoky flavor. A few black flecks remaining are fine. They're beautiful.

3. 3

   Slice the peppers

   Tear or slice the peppers into wide strips, about 2cm wide. Collect any juices that run out and save them. Those juices are liquid gold. Place the pepper strips in a wide serving bowl or platter.

4. 4

   Prepare the tomatoes

   Cut the tomatoes into thick wedges or irregular chunks. They should be substantial, not dainty. Season them lightly with salt and let them sit for 5 minutes to release some juice. Add them to the peppers.

5. 5

   Add the aromatics

   Scatter the sliced onion and garlic over the peppers and tomatoes. The onion should be sliced thin enough to eat raw without overwhelming. The garlic even thinner, almost translucent.

6. 6

   Dress and rest

   Drizzle the olive oil and vinegar over everything. Add any reserved pepper juices. Sprinkle with oregano, salt, and pepper. Toss gently with your hands, taking care not to break up the tomatoes too much. Let the salad rest at room temperature for at least 30 minutes before serving. An hour is better. The flavors need time to marry.

   Dona Cremilde told me: "A salada que não descansa não tem sabor." A salad that doesn't rest has no flavor. She was right. Don't skip this step.
7. 7

   Serve

   Give the salad a final drizzle of your best olive oil before bringing it to the table. Serve at room temperature with plenty of crusty bread for soaking up the juices. This belongs next to grilled fish, especially sardines. But honestly, it's perfect with just the bread.

Chef Tips

• •Use the ripest tomatoes you can find. This salad lives or dies by the tomato. If you can't find good ones, wait until you can. Out-of-season tomatoes have no place here.
• •If you don't have a gas flame, a very hot grill works beautifully and adds extra smoke flavor. A broiler is the last resort, but set it as high as it goes and stay close.
• •Some families add a splash of water from the pepper bowl to the dressing. Others add a pinch of cumin. In the Algarve, I've seen green peppers mixed with red. All are valid. Make it yours.
• •This salad keeps well in the refrigerator for up to 2 days, but bring it to room temperature before serving. Cold olive oil is sad olive oil.

Advance Preparation

• •The peppers can be roasted and peeled up to 2 days ahead. Store them in their juices, covered, in the refrigerator.
• •The fully assembled salad improves after 30 minutes to 1 hour at room temperature. It can be made up to 4 hours ahead.
• •If making ahead and refrigerating, remove from the fridge 30 minutes before serving and add a fresh drizzle of olive oil.

Frequently Asked Questions

Nutrition Information

1 serving (about 220g)