Roasted Red Pepper Salad Recipe
A dish inspired by her mother’s recipe, featuring roasted red peppers mixed with a dressing of reserved juices, olive oil, salt, lemon zest, garlic, and parsley, served atop fluffy whipped ricotta with housemade focaccia.
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Ingredients
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Roasted Red Peppers
Whipped Ricotta
Housemade Focaccia
Method
Roasting the Peppers
- 1
Roast the Peppers
Preheat the oven to 450°F (230°C). Place the red bell peppers on a baking sheet and drizzle with olive oil and salt. Roast for 25-30 minutes, turning occasionally, until the skin is blistered and charred. Remove from oven and let cool.
- 2
Peel and Slice
Once cool, peel the skin off the peppers, remove the seeds, and slice them into strips. Reserve the juices that accumulate on the baking sheet.
- 3
Make the Dressing
In a bowl, combine the reserved juices, olive oil, lemon zest, minced garlic, and chopped parsley. Mix well.
Whipping the Ricotta
- 4
Whip the Ricotta
In a mixing bowl, combine ricotta cheese, olive oil, and salt. Using a hand mixer, whip until light and fluffy.
Making the Focaccia
- 5
Prepare the Dough
In a large bowl, combine warm water and yeast. Let it sit for 5 minutes until foamy. Add flour, olive oil, and salt. Mix until a dough forms.
- 6
Knead and Rise
Knead the dough on a floured surface for about 10 minutes. Transfer to a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- 7
Bake the Focaccia
Preheat the oven to 400°F (200°C). Spread the dough onto a greased baking sheet, dimple the surface with your fingers, and drizzle with olive oil. Bake for 20-25 minutes until golden brown.
Final Assembly
- 8
Assemble the Salad
On a plate, spread a generous layer of whipped ricotta, top with roasted red peppers, and drizzle the dressing over. Serve alongside pieces of focaccia.
