Fast Recipes

Char-grilled capsicum salad with sherry vinaigrette

The perfect plate to bring to barbecues.

By Lisa Featherby
  • Serves 4 - 6
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Add colour and variety to spring barbecues with this panzanella-style salad of charred peppers, smoky almonds and fragrant herbs simply dressed with a sherry vinaigrette – an ideal partner for grilled chicken.


  • 4 red capsicum, quartered, seeds discarded
  • 2 tbsp sherry vinegar
  • 125 ml (½ cup) extra-virgin olive oil
  • 50 gm smoked almonds, coarsely chopped
  • 1 salad onion or ½ small white onion, thinly sliced
  • Large pinch of smoked paprika
  • 1½ cups torn day-old sourdough bread
  • Coarsely chopped mint and flat-leaf parsley, to serve


  • 1
    Preheat a barbecue or char-grill pan to high. Grill capsicum, turning occasionally, until charred and tender (6-8 minutes). Cut quarters in half widthways and transfer to a serving bowl.
  • 2
    Meanwhile, whisk vinegar and olive oil in a small bowl, toss with capsicum to coat, and season to taste. Scatter with almonds, onion, paprika, bread, mint and parsley and toss to combine to serve.