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

Roasted Pepper Salad with Balsamic Vinaigrette Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Reviews for Roasted Pepper Salad with Balsamic Vinaigrette

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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"

MY REVIEW
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!!!!"

MY REVIEW
Reviewed Feb. 16, 2012

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

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