Red Pepper Salad with Balsamic Vinaigrette

Friday, May 29th, 2015
Roasted Pepper Salad with Balsamic Vinaigrette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Roasted Pepper Salad with Balsamic Vinaigrette
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
Servings:
Units:
Instructions
  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 the 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.
Recipe Notes

The following products are available at The Olive Twist, Inc. and on-line stores.

EVOO, Balsamic Vinegar 

Share this Recipe
Powered byWP Ultimate Recipe