📝 About This Recipe
Hailing from the rugged, beautiful region of Extremadura in western Spain, Zorongollo is a masterpiece of rustic simplicity that celebrates the bounty of the summer harvest. This vibrant salad features silky ribbons of fire-roasted red peppers bathed in a luxurious dressing of garlic-infused extra virgin olive oil and the juices released during roasting. Topped with creamy hard-boiled eggs, it offers a perfect balance of smoky sweetness and savory depth that captures the true soul of Spanish country cooking.
🥗 Ingredients
The Vegetables
- 4 large Red Bell Peppers (fleshy and firm, preferably Lamuyo variety)
- 1 medium White Onion (sweet variety preferred)
- 2 pieces Garlic Cloves (finely minced or crushed into a paste)
- 1 large Beefsteak Tomato (very ripe, for roasting with the peppers)
The Protein and Dressing
- 3 large Eggs (at room temperature)
- 1/2 cup Extra Virgin Olive Oil (use a high-quality Spanish oil like Picual or Arbequina)
- 2 tablespoons Sherry Vinegar (Vinagre de Jerez for authentic tang)
- 1 teaspoon Sea Salt (plus more to taste)
- 2 tablespoons Fresh Parsley (flat-leaf, finely chopped)
Optional Garnishes
- 1/4 teaspoon Spanish Smoked Paprika (Pimentón de la Vera, sweet or bittersweet)
- 1 can Canned Tuna in Oil (optional, for a heartier meal)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Wash and dry the red peppers and the tomato thoroughly.
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2
Place the whole peppers and the tomato on a baking sheet. Rub them lightly with a tablespoon of olive oil and a pinch of salt. Roast for 40-45 minutes, turning the peppers every 15 minutes until the skin is charred and blistered.
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3
While the vegetables roast, place the eggs in a small pot of cold water. Bring to a boil, then simmer for 9 minutes. Drain and immediately plunge into an ice bath to cool. Peel and set aside.
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4
Once the peppers are charred, remove the tray from the oven. Transfer the peppers and tomato to a large bowl and cover tightly with plastic wrap or a lid. This allows them to steam, making the skins effortless to remove.
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5
Let the vegetables rest for 20 minutes. While they cool, thinly slice the white onion into half-moons. If the onion is too sharp, soak the slices in cold water for 10 minutes, then drain and pat dry.
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6
Carefully peel the skin off the cooled peppers. Remove the stems and seeds. Do this over the bowl to catch every drop of the precious roasting juices.
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7
Tear the roasted peppers by hand into long, thin strips (about 1cm wide). This rustic texture is traditional and helps the dressing cling better than clean knife cuts.
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8
Peel the roasted tomato, discard the seeds, and finely chop the flesh. Mix this tomato pulp with the collected roasting juices in a small bowl.
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9
To make the dressing, whisk the minced garlic, sherry vinegar, and the remaining extra virgin olive oil into the tomato-juice mixture. Season generously with sea salt.
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10
In a large shallow serving dish, layer the pepper strips and the sliced onions. Pour the dressing over the top and toss gently to ensure every strand is coated.
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11
Slice the hard-boiled eggs into quarters or rounds and arrange them beautifully over the peppers.
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12
Garnish with a sprinkle of fresh parsley and a light dusting of Pimentón de la Vera if desired. Let the salad sit at room temperature for at least 30 minutes before serving to allow the flavors to marry.
💡 Chef's Tips
Never rinse the roasted peppers under water to remove the skin; you will wash away the smoky flavor and the essential oils. Always save the juices from the roasting pan and the inside of the peppers—this 'liquid gold' is the secret to a truly authentic Zorongollo dressing. For the best texture, use a high-quality Spanish extra virgin olive oil; its peppery notes complement the sweetness of the roasted peppers perfectly. If you have time, prepare the salad (without the eggs) a few hours in advance or even the night before to let the garlic and vinegar deeply penetrate the vegetables.
🍽️ Serving Suggestions
Serve with thick slices of crusty sourdough or rustic 'pan cateto' to soak up the flavorful dressing. Pair with a chilled glass of dry Manzanilla sherry or a crisp white wine from the Ribera del Guadiana region. Add high-quality canned tuna (Bonito del Norte) or salt cod flakes on top to transform this from a side dish into a substantial main course. This salad is a classic accompaniment to grilled lamb chops or roasted suckling pig, providing a bright, acidic contrast to rich meats.