Portuguese Salad Recipe

This Portuguese Salad recipe, straight from Jasper White’s “Summer Shack Cookbook” via RecipeGirl.com, has become an absolute summer staple in our household. From the first bite, we were hooked. It’s not just a salad; it’s an explosion of fresh, summery flavors that somehow manages to be both incredibly satisfying and wonderfully light. The combination of sweet roasted peppers and tomatoes, crisp cucumbers, and the bright, herbaceous cilantro, all tossed in a tangy red wine vinaigrette with a subtle kick from chili garlic paste, is simply divine. My kids, who are sometimes veggie-averse, actually ask for seconds! It’s the kind of dish that brightens up any table and transports you straight to a sunny Portuguese patio, even if you’re just enjoying it in your own backyard. This salad is more than just a recipe; it’s an experience, and I’m thrilled to share my deep dive into making it, serving it, and mastering every delicious nuance it offers.

Ingredients: The Heart of Portuguese Flavor

The beauty of this Portuguese Salad lies in the quality and freshness of its simple ingredients. Each component plays a crucial role in creating the final vibrant and flavorful dish. Let’s break down each ingredient and explore why they’re essential and how to choose the best ones for your salad.

• 3 Medium Green Bell Peppers: Green bell peppers provide a slightly bitter and grassy note that beautifully complements the sweetness of the roasted tomatoes. They offer a satisfying crunch and a good dose of Vitamin C. When choosing bell peppers, look for firm, heavy peppers with smooth, unblemished skin. Don’t be afraid to experiment with other colors like red or yellow bell peppers for a sweeter variation, but the green peppers truly lend that classic Portuguese flavor profile to this salad. Roasting them until their skin is blackened is key to unlocking their smoky sweetness and making them tender and easily digestible.
• 6 Medium Plum (Roma) Tomatoes: Roma tomatoes, also known as plum tomatoes, are ideal for roasting because of their meaty flesh and lower water content compared to other varieties. This means they hold their shape well when roasted and become intensely flavorful and slightly caramelized. Select ripe but firm Roma tomatoes. They should have a vibrant red color and a slightly sweet aroma. Roasting tomatoes intensifies their natural sweetness and brings out a depth of flavor that raw tomatoes simply can’t achieve. The slight charring adds a delightful smokiness that elevates the entire salad.
• ½ Cup Extra Virgin Olive Oil, Divided: Olive oil is the liquid gold of Mediterranean and Portuguese cuisine, and it’s indispensable in this salad. We use it in two stages: for roasting the vegetables and for the vinaigrette. For roasting, about 1 tablespoon is used to prevent sticking and enhance the flavor of the tomatoes. The remaining olive oil is the base of the vinaigrette, lending richness and that characteristic fruity, peppery note. It’s crucial to use extra virgin olive oil for the best flavor and nutritional benefits. Choose a good quality olive oil with a robust flavor profile to really enhance the salad. Look for olive oils that are cold-pressed and have a vibrant green color.
• 2 Medium Cucumbers (Peeled and Sliced ½-inch Thick): Cucumbers bring a refreshing coolness and crispness to the salad, balancing the richness of the roasted vegetables and the tanginess of the vinaigrette. Peeling the cucumbers is recommended in this recipe, but if you prefer, you can leave the skin on, especially if using organic cucumbers with thin skin. Slicing them to ½-inch thickness ensures they retain some bite and don’t become soggy. English cucumbers or Persian cucumbers are excellent choices as they are less seedy and have a milder flavor. The salting and draining process is crucial for cucumbers as it draws out excess moisture, preventing the salad from becoming watery and concentrating their flavor.
• Kosher or Sea Salt: Salt is a fundamental seasoning that enhances the flavor of all the other ingredients. Kosher salt and sea salt are preferred over table salt due to their cleaner taste and larger crystals, which are easier to control when seasoning. Salt is used in two ways in this recipe: to draw moisture out of the cucumbers and to season the final salad to perfection. Don’t be shy with salt; it’s essential for bringing all the flavors together and making the salad truly delicious.
• ⅔ Cup Coarsely Chopped Fresh Cilantro: Cilantro is the herb that provides a bright, citrusy, and slightly peppery note that is characteristic of many Portuguese dishes. Its fresh flavor cuts through the richness of the olive oil and complements the roasted vegetables beautifully. Use fresh cilantro for the best flavor. Look for bunches with vibrant green leaves and a fresh, clean aroma. Coarsely chopping the cilantro ensures you get bursts of flavor in every bite. If you are not a fan of cilantro, you could try substituting with flat-leaf parsley, though it will alter the flavor profile slightly.
• ¼ Cup Red Wine Vinegar: Red wine vinegar provides the essential acidity in the vinaigrette, balancing the richness of the olive oil and adding a tangy counterpoint to the sweetness of the roasted vegetables. It also contributes a fruity and slightly complex flavor. Use a good quality red wine vinegar for the best results. Look for vinegars that are made from quality grapes and have a balanced acidity and fruity aroma. You can experiment with other types of vinegar like sherry vinegar for a slightly different flavor dimension, but red wine vinegar is classic and works perfectly in this recipe.
• 2 Teaspoons Chili Garlic Paste: Chili garlic paste introduces a subtle warmth and a touch of garlicky flavor that elevates the vinaigrette and adds a pleasant complexity to the salad. It’s not overpowering but provides a gentle heat that complements the other flavors without being spicy for most palates. You can find chili garlic paste in the Asian food aisle of most supermarkets. Adjust the amount to your spice preference. If you prefer a spicier salad, you can add a bit more chili garlic paste or even a pinch of red pepper flakes. If you don’t have chili garlic paste, you can substitute with a minced clove of garlic and a pinch of red pepper flakes or a dash of hot sauce.

Instructions: Crafting the Perfect Portuguese Salad, Step-by-Step

Making this Portuguese Salad is a rewarding process, and while it involves a few steps, each one is straightforward and contributes to the final delicious outcome. Let’s walk through the instructions in detail, providing extra tips and insights to ensure your salad is a resounding success.

Step 1: Roasting the Bell Peppers and Tomatoes – Unleashing Smoky Sweetness

This is arguably the most crucial step as roasting is what transforms the bell peppers and tomatoes from simple vegetables into flavor powerhouses. You have a few options for roasting:

• Gas Burners: This method provides direct flame contact, resulting in beautifully charred and smoky vegetables. Place the peppers directly on the burner grates over medium-high heat. Turn them frequently with tongs as the skin blisters and blackens all over. This typically takes about 5-10 minutes per pepper, depending on the heat. For the tomatoes, brush them with a little olive oil and place them directly on the grates as well, turning them as the skin blisters and chars. Tomatoes roast quickly, usually in about 3-5 minutes.
• Broiler: If you don’t have a gas stove, a broiler works wonderfully. Preheat your broiler to high. Place the peppers and tomatoes on a baking sheet lined with foil (for easier cleanup) and position the baking sheet close to the broiler element. Broil, turning frequently, until the skins are blistered and blackened, similar to the gas burner method. Keep a close eye on them as broilers can be very intense and burn quickly.
• Grill: Grilling adds a fantastic smoky flavor that complements the roasted vegetables perfectly, making this salad ideal for barbecues. Preheat your grill to medium-high heat. Place the peppers and tomatoes directly on the grill grates and grill, turning occasionally, until the skins are blistered and blackened.

Tip for Roasting Peppers: Once the peppers are roasted, immediately place them in a bowl and cover tightly with plastic wrap. This steams the peppers, making the skins much easier to peel off later. Let them steam for at least 15-20 minutes while you roast the tomatoes and prepare the cucumbers.

Tip for Roasting Tomatoes: Brush the tomatoes lightly with olive oil before roasting. This helps them blister and char nicely and prevents them from drying out too much. Roast them quickly and close to the heat to char the skins without overcooking the flesh. You want them to be tender but still hold their shape. After roasting, set them aside to cool slightly before peeling.

Step 2: Preparing the Roasted Vegetables – Peeling, Seeding, and Chopping

Once the bell peppers have cooled enough to handle, peel off the blackened skins. They should slip off quite easily after steaming. Remove the core and seeds from each pepper and cut them into approximately 1-inch squares or triangles. For the tomatoes, peel off the skins (they should also peel easily after roasting). Cut them into pieces about the same size as the peppers. Don’t worry if some charred bits remain; they add to the smoky flavor.

Step 3: Preparing the Cucumbers – Drawing Out Excess Moisture

This step is crucial for preventing a watery salad. Slice the cucumbers into ½-inch thick rounds. Place them on a rack set over a baking sheet or in a colander. Sprinkle them lightly with salt on both sides. Let them stand for about 20 minutes. The salt will draw out excess moisture from the cucumbers. After 20 minutes, pat them dry thoroughly with paper towels. This step ensures the cucumbers remain crisp and don’t dilute the vinaigrette.

Step 4: Assembling the Salad – Bringing It All Together

In a large bowl, combine the roasted peppers, roasted tomatoes, and prepared cucumber slices. Sprinkle the coarsely chopped fresh cilantro over the vegetables.

Step 5: Making the Vinaigrette and Tossing – Flavor Infusion

In a small bowl or directly into the large salad bowl, pour the remaining olive oil, red wine vinegar, and chili garlic paste. Toss everything gently but thoroughly to combine. Make sure the vinaigrette coats all the vegetables evenly. Season the salad generously with salt and freshly ground black pepper to taste. Taste and adjust seasonings as needed. You might want to add a touch more vinegar for extra tang or a pinch more salt to enhance the flavors.

Step 6: Chilling (Optional) and Serving – Freshness and Flavor Enhancement

If you’re not serving the salad immediately, cover the bowl tightly with plastic wrap and refrigerate it. Chilling allows the flavors to meld together beautifully. However, it’s important to remember to pull the salad out of the refrigerator about 30 minutes before serving and let it stand at room temperature. This allows the olive oil to become fluid again and the flavors to become more vibrant. Serving it slightly chilled or at room temperature is ideal.

Nutrition Facts: A Salad That’s Good for You

This Portuguese Salad isn’t just delicious; it’s also packed with nutrients and health benefits. Let’s take a look at the estimated nutrition facts per serving.

(Estimated Nutrition Facts per Serving – Based on Recipe and Common Nutritional Values)

• Servings: 8 servings
• Calories: Approximately 180-220 calories per serving (This is an estimate and can vary based on the exact amount of olive oil and portion sizes).

Nutritional Highlights:

• Rich in Vitamins and Minerals: This salad is an excellent source of Vitamin C (from bell peppers and tomatoes), Vitamin A (from bell peppers), Vitamin K (from cilantro), and potassium (from tomatoes and cucumbers).
• Healthy Fats: The extra virgin olive oil provides healthy monounsaturated fats, which are beneficial for heart health.
• Fiber-Rich: Vegetables like bell peppers, tomatoes, and cucumbers are good sources of dietary fiber, promoting digestive health and satiety.
• Antioxidant Powerhouse: The vibrant colors of the vegetables indicate a high content of antioxidants, which help protect your body against cell damage.
• Low in Carbohydrates and Sugar: This salad is naturally low in carbohydrates and sugars, making it a great option for those watching their carbohydrate intake.

Please Note: These are estimations. For precise nutritional information, you can use online nutrition calculators and input the exact quantities of ingredients used.

Preparation Time: From Prep to Plate in Under an Hour

This recipe is wonderfully efficient, and you can have a vibrant and flavorful salad ready in under an hour.

• Prep Time: 40 minutes (This includes roasting the vegetables, peeling and chopping, and preparing the cucumbers).
• Cook Time: 15 minutes (This is primarily the roasting time for the peppers and tomatoes).
• Total Time: 55 minutes

This timeframe makes it perfect for a weeknight dinner side dish or for preparing ahead for a weekend gathering. Much of the prep can be done in advance, allowing you to assemble and toss the salad just before serving.

How to Serve: Versatile and Delicious in Countless Ways

This Portuguese Salad is incredibly versatile and can be served in numerous ways. Here are some ideas to inspire you:

• As a Side Dish:
  • Alongside Grilled Meats or Fish: It’s a perfect accompaniment to grilled chicken, steak, pork, or fish. The freshness of the salad cuts through the richness of grilled proteins.
  • With Roasted Chicken or Seafood: Serve it with roasted chicken, baked cod, or grilled shrimp for a balanced and flavorful meal.
  • Part of a Tapas Spread: Include it in a Portuguese-inspired tapas spread alongside olives, cheeses, and crusty bread.
• As a Light Lunch or Vegetarian Main Course:
  • Served over Greens: Pile the salad over a bed of mixed greens or arugula for a more substantial salad.
  • With Crusty Bread: Enjoy it with slices of crusty Portuguese bread or baguette for dipping into the delicious vinaigrette.
  • With Grilled Halloumi or Feta: Add grilled halloumi cheese or crumbled feta cheese for protein and a salty, creamy element, making it a satisfying vegetarian meal.
• For Summer Gatherings and BBQs:
  • Potluck Favorite: This salad travels well and is always a hit at potlucks and picnics.
  • BBQ Side Dish: It’s the perfect refreshing and vibrant side dish for summer barbecues.
  • Paired with Portuguese Wine: Serve it with a crisp Vinho Verde or a light-bodied Portuguese red wine to complete the Portuguese culinary experience.
• Creative Serving Ideas:
  • Stuffed in Pita Pockets: Stuff the salad into warm pita pockets with hummus or grilled chicken for a delicious and portable lunch.
  • As a Topping for Bruschetta: Spoon the salad over toasted baguette slices rubbed with garlic for a flavorful bruschetta appetizer.
  • Mixed into Pasta Salad: Toss the salad with cooked pasta (like orzo or penne) for a refreshing pasta salad variation.

Additional Tips for Salad Perfection

To truly master this Portuguese Salad and make it your own, here are five essential tips:

1. Use High-Quality Olive Oil: The olive oil is a star ingredient in this salad, both for roasting and the vinaigrette. Invest in a good quality extra virgin olive oil for the best flavor and health benefits. Taste the olive oil – it should have a pleasant fruity or peppery flavor.
2. Don’t Skip the Cucumber Salting: Salting and draining the cucumbers is a critical step. It prevents a watery salad and concentrates the cucumber flavor. This simple step makes a big difference in the overall texture and taste of the salad.
3. Roast Vegetables Until Properly Charred: Don’t be afraid to char the skins of the bell peppers and tomatoes. The charring is what develops the smoky sweetness that is essential to the flavor of this salad. Blackened skins are good – it’s the flavor we are after!
4. Adjust the Chili Garlic Paste to Your Preference: The chili garlic paste adds a subtle warmth. If you prefer a milder salad, use less. If you like a bit more heat, add a little more or incorporate a pinch of red pepper flakes. Taste the vinaigrette before tossing it with the vegetables and adjust accordingly.
5. Make it Ahead (Partially): You can roast the peppers and tomatoes and prepare the cucumbers ahead of time. Store them separately in the refrigerator. Then, just before serving, chop the cilantro, whisk the vinaigrette, and assemble the salad. This makes it a great make-ahead dish for entertaining. However, it’s best to toss the salad with the vinaigrette shortly before serving to maintain the crispness of the vegetables.

Frequently Asked Questions (FAQ)

Q1: Can I make this salad spicier?

A: Absolutely! If you enjoy a spicier salad, you can easily increase the amount of chili garlic paste. You can also add a pinch of red pepper flakes to the vinaigrette or even finely chop a fresh chili pepper (like Serrano or Bird’s Eye chili) and add it to the salad. Taste as you go and adjust to your spice preference.

Q2: I don’t have chili garlic paste. What can I use as a substitute?

A: If you don’t have chili garlic paste, you can substitute with a minced clove of fresh garlic and a pinch of red pepper flakes or a dash of your favorite hot sauce. You can also use a small amount of sriracha or gochujang for a slightly different flavor profile but still providing that heat and garlic element.

Q3: Can I use different colored bell peppers?

A: Yes, you can definitely use different colored bell peppers. Red, yellow, or orange bell peppers will add sweetness to the salad. A mix of colors can also make the salad visually more appealing. However, green bell peppers are traditional and provide a slightly bitter note that balances the sweetness beautifully.

Q4: How long does this salad last in the refrigerator?

A: This Portuguese Salad is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 2-3 days. However, the cucumbers might lose some of their crispness over time. It’s best to store the salad undressed and add the vinaigrette just before serving if you are making it significantly in advance.

Q5: Can I add other vegetables to this salad?

A: While this recipe is perfect as is, you can certainly experiment with adding other vegetables. Some good additions could be:
* Red Onion: Thinly sliced red onion for added bite and flavor.
* Olives: Kalamata olives or other brined olives for a salty, briny element.
* Artichoke Hearts: Marinated artichoke hearts for a tangy and tender addition.
* Roasted Eggplant: Cubes of roasted eggplant for a richer, smoky flavor.
* Cannellini Beans: For added protein and substance, especially if serving as a main course.

Feel free to adapt this recipe to your liking and enjoy the wonderful flavors of Portugal in your own kitchen! This Portuguese Salad is a celebration of fresh, vibrant ingredients and simple, delicious flavors – a true taste of summer in every bite.

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