Portuguese Fire Salad

Portuguese Fire Salad

Portuguese Fire Salad

This is excellent as a stand-alone salad or side dish to most Portuguese dishes.

Portuguese Fire Salad

(40 servings)


3 kg tomatoes

1 kg green peppers

1 kg yellow peppers

1 kg red peppers

1 kg white onions

1 kg red onions

1 kg garlic bulbs

For the marinade

Olive oil

White wine vinegar

Coarse sea salt


1) Grill all the vegetables on a wood fire until blackened. The vegetables can even be charred by placing them on top of the coals.

2) Place the peppers and tomatoes in a plastic bag and let it sweat for 45 min. to an hour – this allows for the easy removal of the skins. Remove the skins of all the grilled vegetables and cut them into strips.

3) Make a marinade of the olive oil, vinegar (about 3 parts oil to 1 part vinegar), and salt. Adjust according to taste.

4) Place all the vegetables in a salad bowl or glass container and pour over the marinade.

The salad can be stored in a glass container with a sealable lid in the fridge for 2 to 3 weeks. This recipe makes quite a big salad; for fewer servings simply halve all the ingredients.