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Roasted Pepper Salad with Balsamic Vinaigrette

 Roasted Pepper Salad with Balsamic Vinaigrette
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
5 ServingsPrep: 20 min. + marinating Broil: 20 min. + standing


  • 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


  • 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.

2 of 2

Roasted Pepper Salad with Balsamic Vinaigrette (continued)

Directions (continued)

  • 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.