Orange and Red Pepper Salad Recipe
Recipe type: Salad
Cuisine: Spanish
Prep time: 
Total time: 
Serves: 6 tapas portions
A delicious winter salad recipe, this orange and red pepper salad recipe is easy and delicious.
  • 350 grams jarred piquillo peppers and their liquid (sub roasted red peppers if you can't get piquillo)
  • 3 roasted garlic cloves
  • Salt to taste
  • ½ teaspoon cumin seeds
  • Freshly ground black pepper
  • ½ cup extra virgin olive oil
  • 2-3 spring onions, finely chopped
  • 3 juicy oranges, peeled and cut into sections (after peeling, use a very sharp knife and cut between the skin of each segment so there is no skin or seeds in the salad)
  • 1 four-ounce can of tuna in olive oil or in escabeche, drained and broken up
  • 16 hard-boiled quail eggs or 4 hard-boiled eggs, (if using large eggs cut into quarters)
  • 4 ounces arbequina olives (If you can't find these you can substitute another variety)
  1. Cut the peppers into thick strips, and put them in your serving dish.
  2. Pound the garlic, the salt, the cumin seeds and black pepper to taste in a mortar. When the cumin has been well pounded, add the olive oil and as much of the peppers’ liquid as you’d like, which will give the dressing a nice flavor.
  3. Sprinkle the spring onions over the peppers, add the orange segments and the tuna. Pour the dressing over the top and decorate with the hard-boiled eggs and the olives.
Recipe by Spanish Sabores - Simple Spanish Recipes & Travel Tips at