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Sicilian Pepper Salad

  • 30 m
  • 30 m
EatingWell Test Kitchen
“The defining taste of this pepper salad side dish recipe is the bold addition of vinegar and sugar that give it the pop of sweet and sour that's so common in Sicilian cooking. Serve with grilled or roasted chicken and a mixed green salad. ”


    • 3 tablespoons extra-virgin olive oil
    • 3 medium red bell peppers, sliced ¾ inch thick
    • 5 Italian frying peppers, Cubanelles or banana peppers, sliced ¾ inch thick
    • 4 cloves garlic, very thinly sliced
    • 1 tablespoon dry white wine or water
    • ⅓ cup white-wine vinegar
    • 1 tablespoon sugar
    • ¾ teaspoon kosher salt
    • ½ cup currants
    • ⅓ cup pine nuts, toasted
    • 2 tablespoons chopped fresh parsley


  • 1 Heat oil in a large skillet or pot over medium-high heat. Add peppers; cook, stirring often, for 5 minutes. Add garlic and wine (or water); cook, stirring occasionally, until almost tender, 3 to 5 minutes more. Add vinegar, sugar and salt; cook, stirring, for 1 minute. Remove from heat. Gently stir in currants and pine nuts. Sprinkle with parsley just before serving.
  • Make Ahead Tip: Hold at room temperature for up to 2 hours or refrigerate for up to 1 day; bring to room temperature before serving.
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