Roasted Pepper Salad with Balsamic Vinaigrette
Ingredients
- 2 ea Sweet Pepper Yellow, Red, Orange
- 1 small red onion thinly sliced
- 6 tbsp Olive Oil Arbosana, Arbequina, Coratina
- 3 tbsp Balsamic Vinegar Traditional, Cranberry Pear, choice
- 1 clove Garlic minced
- 1 tbsp oregano minced
- 1 tbsp rosemary minced
- 1 tbsp Basil minced
- 1 tbsp parsley minced
- 1/2 tsp Garlic & Herb Blend
- 1/2 tsp cayenne pepper
- 1/2 tsp pepper
- 1/4 tsp Salt
- 1 c Cherry Tomatoes halved
- 8 oz mozzarella cheese pearls
- 5 leaves Basil
Servings:
Units:
Instructions
- 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 or wrap in paper towel and place in plastic bag.
- Peel off and discard charred skin. Remove stems and seeds. Cut the 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.
- Twist: Use Tuscan Herb Olive Oil, Basil olive Oil, or for a fresh twist, Dill Olive Oil. Pairing with choice balsamic vinegar: Cranberry Pear, Pomegranate Quince, Juniper Berry, Black Cherry
Recipe Notes
The following ingredients are available at the Olive Twist Stores or TheOliveTwist.com e-commerce.
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Tags: Arbequina EVOO, Fresco Spice Blends Garlic, Tuscan Herb Olive Oil