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Roasted Pepper Salad with Balsamic Vinaigrette Recipe

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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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Reviews for Roasted Pepper Salad with Balsamic Vinaigrette (3)

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Roasted Pepper Salad with Balsamic Vinaigrette

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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.