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Shared by Esther Serruya Weyl

Roasted Pepper Salad

Yield: 6 servingsTime: 30 min

Roasted Pepper Salad

Yield: 6 servingsTime: 30 min

Family Journey

SpainMoroccoBelem, Brazil
Montevideo, Uruguay and New York City

This recipe was shared by Esther Serruya Weyl. Read more about her family in " 130 Years in, a Brazilian Community’s Shabbat Recipes Live On" and try her recipes for fumaça, cojada, and almoronía.


  • 3 red peppers
  • 2 yellow peppers
  • 1 green pepper
  • ½ onion, thinly sliced
  • ½  cup olive oil + 1 tablespoon
  • 1 spoon white vinegar 
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ½ teaspoon cumin 
  • ¼ bunch cilantro leaves, roughly chopped
QuickSaladsShabbatKosher for PassoverGluten FreeVegetarianVeganPareveSouth and Central America


  • Step 1

    Place peppers directly on the flames of a gas stovetop over medium high heat. Cook the peppers, flipping them occasionally until charred on all sides and tender inside, about 10 minutes. Set the peppers aside until cool enough to handle. Peel the charred skins from the peppers and scoop out the seeds. Slice the cleaned peppers lengthwise into ¼ inch thick slices. Set aside.

  • Step 2

    Place a saucepan over medium heat. Add 1 tablespoon of olive oil and the sliced onions. Saute until translucent, about 5 to 7 minutes. Set aside to cool.

  • Step 3

    In a mixing bowl, place the pepper slices, sauteed onions, ½ cup olive oil, vinegar, salt, pepper, cumin, cilantro. Combine well.

  • Step 4

    Serve at room temperature.