Red Pepper, Tomato and Chilli Salad Recipe

Tomato salad recipe

Spicy Tomato Capsicum and Chilli Salad Recipe

This salad shows off the essence of the capsicum, combining roasted red peppers,  chill and paprika with juicy ripe summer tomatoes.

Recipe: Red Pepper Tomato and Chilli Salad

Summary: This salad shows off the essence of the capsicum, combining roasted red peppers, chilli and paprika with juicy ripe summer tomatoes


    • 4 red capsicum
    • 4 juicy very ripe tomatoes
    • 1 small hot red chilli
    • 3 cloves garlic crushed and chopped
    • 1 teaspoon dolce sweet paprika
    • 1/3 cup extra virgin olive oil
    • 2 tablespoons sherry vinegar
    • 1/2 cup finely chopped flat leaf parsley
    • sea salt
  • cracked black pepper


  1. Blacken capsicum on grill. Remove to a bowl and cover with cling wrap and leave to sweat and cool.
  2. When cool remove skin and seeds from capsicum and cut into strips
  3. Cut tomatoes into eighths
  4. Finely chop red chilli
  5. Make a vinaigrette with oil and vinegar. When emulsified, toss in all ingredients and mix well.
  6. Season with salt and pepper and serve.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

About Andrew Dwyer

I am a cook, author of three published cookbooks, historian and expedition leader. I live in Jamieson, a town with a population of 200 in a valley where two rivers meet in the Australian High Country. I am married to Jane and we have three grown ups that were once children. They all return home regularly for short visits. Life is good. NB: This site uses Australian English, so if you are American you may struggle with the spelling.
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