Roasted Pepper Salad with Balsamic Vinaigrette Recipe
Roasted Pepper Salad with Balsamic Vinaigrette Recipe photo by Taste of Home
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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
TOTAL TIME: Prep: 20 min. + marinating Broil: 20 min. + standing
MAKES:5 servings
TOTAL TIME: Prep: 20 min. + marinating Broil: 20 min. + standing
MAKES: 5 servings


  • 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

Nutritional Facts

1 serving: 346 calories, 27g fat (9g saturated fat), 36mg cholesterol, 196mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 11g protein.


  1. 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.
  2. Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion.
  3. 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.
  4. Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves. Yield: 5 servings.
Originally published as Roasted Pepper Salad with Balsamic Vinaigrette in Taste of Home August/September 2011, p21

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Hatessugar User ID: 8884095 249805
Reviewed Jun. 26, 2016

"It would have been perfect without the cayenne. I think the cayenne ruined the flavor profile and made it weirdly spicy."

shecooksalot User ID: 5888460 151384
Reviewed Aug. 6, 2014

"This salad was, as other reviewers confirmed, a bit of a time investment. That being said, it was really good and my really picky kids even liked it!!! I'll probably save this one for company or special occasions. I will take the advice about the cutting and coring the peppers before roasting them, as that was one of the most time consuming parts."

justmbeth User ID: 1196484 182459
Reviewed Mar. 24, 2014 Edited Mar. 26, 2014

"Wonderful salad! A bit of a time investment , as with any roasted pepper recipe. Green peppers were much more difficult to peel so may replace them with another color next time. The balsamic gave the pepper mixture a dark look, not as pretty as the picture. Next time I'll replace with white balsamic to make the salad more colorful. I left off the mozzarella pearls but sprinkled with shredded mozzarella instead. I think it was even better the 2nd day. B"

roversdd8 User ID: 7193944 198163
Reviewed Mar. 23, 2013

"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"

roversdd8 User ID: 7193944 196395
Reviewed Mar. 23, 2013

"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!!!!"

dtrobins User ID: 6535404 114776
Reviewed Feb. 16, 2012

"This is really pretty served over baby spinach leaves!"

Missakay76 User ID: 5760228 198162
Reviewed Aug. 26, 2011

"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."

aug2295 User ID: 4631582 120820
Reviewed Jul. 31, 2011

"This salad was delicious. The prep work took a bit of time, but was well worth it in the end."

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