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Portuguese Salad

Portuguese Salad

Portuguese Salad is :

gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , whole 30 , vegan

Prep Time: 40 minutes
Cook time: 15 minutes
Total time: 55 minutes
Yield: 8 Servings
Tags: Vegan
Health Score: 19 %


2 teaspoons

chile paste

1/2 cup

extra virgin olive oil

fresh cilantro
15 ounces

green bell peppers

plum tomatoes
1/4 cup

red wine vinegar
8 servings

sea salt


  1. Roast bell peppers and tomatoes: Use one or more gas burners, a broiler, or a grill.

  2. Place peppers directly on burner grates, on a baking sheet under the broiler, or on the grill and roast, turning occasionally with tongs, until the skin is blistered and blackened all over.

  3. Place in a bowl, cover tightly with plastic wrap, and set aside.

  4. Brush the tomatoes on all sides with about 1 Tablespoon of the olive oil.

  5. Place them as close to the heat or flame as possible and roast, turning them as the skin blisters all over, about 3 minutes- it's okay if the skin is charred or blackened, but roast them as quickly as possible so the flesh doesn't become overcooked. Set the tomatoes on a pan and let them cool.

  6. After the bell peppers have cooled, peel off the skins, remove the core and seeds, and cut them into pieces that are about 1-inch-square (or cut into triangles). Peel the tomatoes and cut them into pieces about the same size as the peppers.

  7. Meanwhile, place cucumber slices on a rack set over a baking sheet or in a colander and sprinkle them lightly with salt on both sides. Allow them to stand for 20 minutes to release their juices, then pat dry with paper towels.

  8. Combine roast peppers, tomatoes, and cucumbers in a large salad bowl and sprinkle with the chopped cilantro. Stir in the remaining olive oil, red wine vinegar, and chile paste and toss to combine. Season with salt and pepper. If you're not serving the salad right away, cover and refrigerate, but pull out the salad and let it stand at room temperature for 30 minutes before serving.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.