Grilled Three-Pepper Salad Recipe

Grilled Three-Pepper Salad Recipe photo by Taste of Home

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I have been cooking since my mother taught me how at an early age. I enjoy it, and I'm always trying new recipes. This one's both flavorful and colorful. -Ruth Wickard, York, Pennsylvania

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Grilled Three-Pepper Salad Recipe

Prep: 20 min. + chilling Grill: 10 min.

Yield: 10-12 Servings

20 10 30

Ingredients

2 each large green, sweet red and yellow peppers, cut into 1-inch pieces
1 large red onion, halved and thinly sliced
1 pound bulk mozzarella cheese, cut into bite-size cubes
1 can (6 ounces) pitted ripe olives, drained and halved
VINAIGRETTE:
2/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons lemon juice
2 tablespoons Dijon mustard
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder

Directions

Thread peppers onto metal or soaked wooden skewers; grill or broil for 10-12 minutes or until edges are browned. Remove from skewers and place in a large bowl.
Add onion, mozzarella and olives; toss gently. Cover and refrigerate.
In a jar with tight-fitting lid, combine vinaigrette ingredients, shake well. Pour over the pepper mixture just before serving; toss to coat. Yield: 10-12 servings.

Originally published as Grilled Three-Pepper Salad in Country Woman July/August 1998, p29