Grilled Bell Pepper Salad Slata Fel Fel
Transform your table with the vibrant colors and smoky flavors of Grilled Bell Pepper Salad, also known as Slata Fel Fel, a North African-inspired dish that's as visually stunning as it is delicious. This easy-to-make recipe features a medley of charred red, green, and yellow bell peppers, peeled and sliced into tender strips, then tossed with a zesty dressing made from olive oil, lemon juice, garlic, and warming spices like cumin and paprika. Fresh parsley and cilantro add a burst of herbal freshness, while the smoky undertones from grilling make every bite irresistible. Ready in just 35 minutes, this versatile salad can be served slightly warm or at room temperature, pairing beautifully with grilled meats, crusty bread, or fluffy couscous. Perfect for summer BBQs or Mediterranean-inspired dinners, Slata Fel Fel is a celebration of bold flavors and wholesome simplicity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pcs Red bell peppers
- 2 pcs Green bell peppers
- 1 pcs Yellow bell peppers
- 2 pcs Garlic cloves
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 tablespoons Fresh parsley (chopped)
- 3 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat an outdoor grill, stovetop grill pan, or your oven's broiler on high heat.
Wash the bell peppers thoroughly, then pat them dry. Place them directly on the hot grill or under the broiler, turning occasionally using tongs, until the skins are charred and blistered on all sides (about 15-20 minutes).
Once the bell peppers are fully charred, carefully place them into a large bowl and cover with a lid or plastic wrap. Let them sit for 10 minutes to steam, which makes the skin easier to peel.
While the peppers are steaming, finely mince the garlic cloves and prepare the dressing. In a small bowl, whisk together olive oil, lemon juice, ground cumin, paprika, salt, and black pepper.
After 10 minutes, remove the peppers from the bowl and gently peel off the charred skin. Discard the stems, seeds, and membranes. Rinse lightly if necessary, but avoid washing away too much of the smoky flavor.
Cut the peeled peppers into thin strips and place them in a serving bowl.
Add the minced garlic, chopped parsley, and chopped cilantro to the bowl with the peppers. Pour the dressing over the salad and gently toss everything together until evenly coated.
Taste and adjust seasoning if needed. Serve the salad slightly warm or at room temperature, as a side dish with grilled meats, bread, or couscous.
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.5 g | 57% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 44.1 g | 16% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 22.8 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 118 mg | 9% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1568 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
