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Roasted Pepper Salad with Balsamic Vinaigrette Recipe

Roasted Pepper Salad with Balsamic Vinaigrette Recipe photo by Taste of Home

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I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch, Red Rock, Texas

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Roasted Pepper Salad with Balsamic Vinaigrette Recipe

Prep: 20 min. + marinating Broil: 20 min. + standing

Yield: 5 Servings

20 20 40

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Directions

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.
In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours.
Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves. Yield: 5 servings.

Nutritional Facts 1 serving equals 346 calories, 27 g fat (9 g saturated fat), 36 mg cholesterol, 196 mg sodium, 18 g carbohydrate, 4 g fiber, 11 g protein.

Originally published as Roasted Pepper Salad with Balsamic Vinaigrette in Taste of Home August/September 2011, p21

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Roasted Pepper Salad with Balsamic Vinaigrette

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Reviewed on Mar. 23, 2013 by roversdd8

The most important thing I was going to write in my previous review (but sent before including) was that I did NOT peel the peppers. I took the advice of the person that suggested halving and coring the peppers before roasting, and I did NOT peel them (because I know that most of the nutrition is just under the skin). This did not take away from the dish but adds to the health quotient. D

Reviewed on Mar. 23, 2013 by roversdd8

Excellent recipe.... delicious and a fresh taste. I used a fig infused balsamic (because I didn't have regular balsamic) that worked divinely. I think a bocconcini cheese would also work really well in this Italian dish. THANKS!!!!

Reviewed on Feb. 16, 2012 by dtrobins

This is really pretty served over baby spinach leaves!

Reviewed on Aug. 26, 2011 by Missakay76

This is a beautiful salad, perfect for a home barbecue or a nicer gathering. Note that I roasted the peppers by cutting them and coring/seeding them first, then broiling them on a foil-lined baking sheet, flattened with the heel of my hand. Then I put them in a Ziploc baggie to steam. I also do not add the mozzarella cheese because my daughter has a dairy allergy, but I think it would would be phenomenal with it added.