This chorizo salad with grilled peppers is one of my go-to dishes when I want something quick, flavorful, and a touch of Spanish cuisine. The chorizo adds a spicy depth that pairs perfectly with the sweet taste of grilled peppers.
The salad is both simple and quick to make, yet it impresses with its bold flavors and vibrant colors. Perfect for a casual dinner with friends or a light lunch.
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Ingredients
- 200 g chorizo
- 2 pcs red bell peppers
- 100 g arugula
- 1 red onion
- 100 g feta cheese
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- Salt and pepper to taste
Instructions
1. Preheat the oven to 220°C. Cut the peppers in half and remove the seeds. Place them on a baking sheet, cut side down. Grill in the oven for about 10-15 minutes, or until the skin is blackened and blistered.
2. While the peppers are grilling, slice the chorizo and fry in a pan over medium heat until crispy, about 5 minutes. Set aside.
3. Remove the peppers from the oven and let them cool slightly. Peel off the skin and cut the peppers into strips.
4. Thinly slice the red onion. Combine the peppers, chorizo, red onion, and arugula in a large bowl.
5. Crumble the feta cheese over the salad. Drizzle with olive oil and red wine vinegar. Season with salt and pepper to taste.
Notes
Tip: Serve with some freshly baked bread for a filling meal.
Frequently Asked Questions
Can I use another type of sausage?
Yes, you can use another spicy sausage, but chorizo provides the authentic Spanish flavor.
How can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days.
Can I add more vegetables?
Absolutely! Tomatoes or avocado would be great additions.
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