Home Dishes & Beverages Salads Salad Dressings

Roasted Pepper Salad with Balsamic Vinaigrette

Name: Roasted Pepper Salad with Balsamic Vinaigrette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings.
Cuisine: Europe, Italian
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

8 reviews

Test Kitchen Approved

Total Time

Prep: 20 min. + marinating Broil: 20 min. + standing

Makes

5 servings

Updated: May. 23, 2023

I created this colorful salad for a 4-H project and took it all the way to the state competition, where it won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch, Red Rock, Texas

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

Next Recipe

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

Directions

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.
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.

Nutrition Facts

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

Roasted Pepper Salad with Balsamic Vinaigrette

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home