Moravska Salata
Moravska Salata is a bright, fresh salad originating from the Morava River valley in Serbia, loved for its bold mix of sweet roasted peppers, ripe tomatoes, and sharp spring onions. It is naturally vegan, simple to prepare, and packed with vibrant, sun‑ripened flavours. The combination of soft, smoky peppers, juicy tomatoes, and crisp onions, dressed with oil and vinegar, creates a perfect balance of sweet, tangy, and savoury notes. It is served chilled or at room temperature as an appetizer, side dish, or part of a meze spread, and tastes best when made with fresh, seasonal vegetables.
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Time
50 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 4–5 large red bell peppers
- 3–4 ripe medium tomatoes
- 1 bunch spring onions (scallions), white and light green parts only
- 1–2 garlic cloves, finely minced (optional)
- 3 tbsp sunflower oil or extra virgin olive oil
- 1–1½ tbsp apple cider vinegar or wine vinegar
- 1 tsp fine salt (adjust to taste)
- Freshly ground black pepper
- 2 tbsp fresh parsley, chopped (optional garnish)
👩‍🍳 Instructions
- 1
Roast the peppers: Roast the peppers over an open flame, grill, or in a 220°C / 425°F oven until the skin is charred and blistered all over. Place in a bowl, cover tightly, and let steam for 10 minutes. Peel off the skin, remove stems and seeds, then cut the flesh into bite‑sized chunks. Keep any released juices.
- 2
Prep the rest: Cut the tomatoes into similar‑sized pieces. Slice the spring onions thinly.
- 3
Combine: Place peppers, tomatoes, spring onions, and garlic (if using) in a bowl. Drizzle with oil and vinegar, add salt and pepper, then toss gently to mix well without mashing the vegetables.
- 4
Rest and serve: Let the salad sit at room temperature for at least 30 minutes so the flavours blend fully. Sprinkle with parsley if desired before serving. It tastes even better when chilled for an hour or two.