Grilled Three-Pepper Salad Recipe

5 1
Grilled Three-Pepper Salad Recipe
Grilled Three-Pepper Salad Recipe photo by Taste of Home
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Grilled Three-Pepper Salad Recipe

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5 1
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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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling Grill: 10 min.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling Grill: 10 min.

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

  • 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
  1. 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.
  2. Add onion, mozzarella and olives; toss gently. Cover and refrigerate.
  3. 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

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