Warm Grain Salad with Roasted Peperoni Gialli and Pomodorini Gialli di Sicilia

Here’s my modern Southern Italian salad —golden, wholesome, and very tasty. Ciccio wasn’t convinced using a blend of whole grains— bulgur, red rice, and millet — was authorised for use in Italian kitchens until I showed him the packet from Deco.  He’d prefer straight pasta or plain white rice, but this dish proves tastes and cooking styles in Italy are changing. Regardless, the flavours are likely as old as the Valley of Temples in Sicily.

This recipe celebrates two of Sicily’s golden treasures: peperoni gialli (yellow bell peppers) and pomodorini gialli di Sicilia (yellow cherry tomatoes from Sicily). The peppers are roasted until soft and sweet, then peeled and chopped. The tomatoes are roasted just long enough to glisten and soften, but stay intact on the vine — for a spectacular final presentation and to enjoy the burst of flavour and juice from the pomodorinis.

Let’s get cooking.

Ingredients for the Grain Salad with Roasted Peppers and Tomatoes

(Serves 2–3 as a main dish, 4 as an appetiser)

Roasted vegetables:

• 2 large peperoni gialli (yellow bell peppers)

• 1 tablespoon extra virgin olive oil, divided

• Sea salt

• 1 small bunch of pomodorini gialli di Sicilia (yellow Sicilian cherry tomatoes), still on the vine if possible

Grains and base:

• 2 tablespoons olive oil

• ½ small red onion, finely chopped

• 1 cup mixed grains – bulgur, red rice, millet, or another whole grain mix

• 400 ml (1 ¾ cups) chicken stock (preferably homemade or low-sodium)

• Salt and freshly ground black pepper

Final additions:

• 160g (1 cup) cooked or canned sweetcorn, drained

• Optional: fresh chopped parsley or basil

• Extra olive oil, for finishing

Roasting Peperoni Gialli for Sweetness and Depth

Preheat the oven to 200°C (400°F).

Slice the peperoni gialli in half, remove seeds and membranes, and place them cut-side down on a baking tray lined with parchment. Drizzle with ½ tablespoon of olive oil and a light pinch of sea salt.

Roast for 20 to 25 minutes, until the skins are blistered and blackened in spots and the flesh is soft.

Roast until the peppers have collapsed slightly and are tender all the way through — this is where their sweetness shines.

Remove from the oven and transfer to a bowl. Cover tightly and let steam for 10–15 minutes to loosen the skins.

Peeling and Slicing the Roasted Peppers

Once cool, peel off the skins with your fingers. They should come away easily. Slice into wide strips and set aside.

Roasting Pomodorini Gialli di Sicilia Gently for Presentation

Reduce the oven to 180°C (350°F).

Place the pomodorini gialli di Sicilia, still on the vine, on a tray. Drizzle with the remaining ½ tablespoon of olive oil and a small pinch of salt.

Roast for 8 to 10 minutes, until the skins begin to wrinkle but the tomatoes remain firm and attached to the vine. Set aside for presentation. They should glisten, not burst — the vine is part of the charm.

Cooking the Grain Base with Chicken Stock and Red Onion

In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the ½ chopped red onion and cook until softened — about 5 minutes.

Add the grains and toast for 1–2 minutes. Pour in the chicken stock, bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes, or until tender and the liquid is absorbed. Fluff with a fork and season.

Assembling the Salad with Sweetcorn, Peppers, and Tomatoes

In a large bowl, combine:

• The warm cooked grains

• The drained sweetcorn

• The peeled, roasted peperoni gialli

Gently fold in a few roasted pomodorini off the vine. Save the intact vine clusters for garnish.

Sprinkle over herbs if using.

Finishing and Serving Your Sicilian Grain Salad

Spoon the salad onto a platter. Top with the whole vine of roasted pomodorini gialli di Sicilia. Drizzle with extra virgin olive oil and a final scatter of herbs if desired.

Serve warm, at room temperature, or cold the next day.

Serving Suggestions and Wine Pairing

Serve this with:

• Grilled fish, chicken, or pork

• As a colourful vegetarian main

• Packed in a picnic basket

Pair with a chilled Grillo, Inzolia, or Fiano — wines that match the brightness of the dish.