Roasted Pepper Salad with Balsamic Vinaigrette Recipe
- 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
- 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.
1 serving: 346 calories, 27g fat (9g saturated fat), 36mg cholesterol, 196mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 11g protein
Reviews for Roasted Pepper Salad with Balsamic Vinaigrette
"It would have been perfect without the cayenne. I think the cayenne ruined the flavor profile and made it weirdly spicy."
"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."
"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"
"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"
"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!!!!"
"This is really pretty served over baby spinach leaves!"
"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."
"This salad was delicious. The prep work took a bit of time, but was well worth it in the end."