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Orange and Red Pepper Salad

Orange and Red Pepper Salad Recipe

A delicious winter salad recipe, this orange and red pepper salad recipe is easy and delicious.
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Course: Salad
Cuisine: Spanish
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 tapas portions
Calories: 307.29kcal


  • 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
  • 1/2 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


  • Cut the peppers into thick strips, and put them in your serving dish.
  • 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.
  • 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.


Calories: 307.29kcal | Carbohydrates: 11.66g | Protein: 10.11g | Fat: 25.42g | Saturated Fat: 4.06g | Cholesterol: 205.96mg | Sodium: 1243.39mg | Potassium: 299.52mg | Fiber: 3g | Sugar: 6.43g | Vitamin A: 709.74IU | Vitamin C: 63.19mg | Calcium: 83.36mg | Iron: 2.03mg
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