Peppers of Provence recipe

(No ratings)

A great salad for anytime of the year. This is quite a substantial salad and is great as a main meal. The salad is flavoured with anchovies and extra virgin olive oil.

(Image credit: TI Media Limited)
  • healthy
Preparation Time20 mins
Cooking Time50 mins
Total Time1 hours 10 mins
Nutrition Per PortionRDA
Calories460 Kcal23%
Fat18 g26%
Saturated Fat3 g15%

A tasty salad of roasted Romano peppers and tomatoes flavoured with anchovy fillets and basil leaves. A great summer salad for the whole family.


  • 2 large, ripe tomatoes
  • 2 large or 3 small red Romano peppers
  • 2 cloves garlic, peeled and sliced
  • 50g or 60g can anchovies, drained (keep the oil)
  • 6 basil leaves, plus extra to garnish
  • 1 small red onion, peeled and cut into wedges
  • Freshly ground black pepper
  • 125g pack buffalo mozzarella
  • 6-8 black olives
  • Extra virgin olive oil




  1. Set the oven to 180°C/Gas Mark 4.
  2. Put tomatoes in a bowl, pour boiling water over them and leave for 30 secs. Take out and cool under cold water, then peel skins off. Quarter, remove the seeds and roughly chop the flesh.
  3. Halve peppers lengthways, take out the core and seeds. Put peppers in a roasting tin and fill with the tomato, garlic, anchovy fillets and torn basil leaves.
  4. Add red onion wedges to the tin. Drizzle onion and peppers with the anchovy oil (2-3 tbs) and grind pepper over. Roast for 40-50 mins, depending on size.
  5. Rip mozzarella into chunks on to 2 platters, put peppers on top, sprinkle with the roasted onion and olives. Spoon any cooking juices over and drizzle with oil. Garnish with basil leaves.
Top Tip for making Peppers of Provence

If you can’t find Romano peppers, use small bell peppers instead.


Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.