Red Pepper Salad with Balsamic Vinaigrette
Ingredients
- 2 large pepper red, green, and yellow
- 1 small red onion thinly sliced
- 6 Tbsp EVOO of choice
- 3 Tbsp Balsamic Vinegar
- 1 Tbsp fresh oregano minced
- 1 Tbsp fresh rosemary minced
- 1 Tbsp fresh basil minced
- 1 Tbsp cefresh parsley minced
- 1 clove Garlic minced
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/2 tsp fresh ground black pepper
- 1/2 tsp Salt
- 1 cup Cherry Tomatoes halved
- 8 oz fresh mozzarelle pearls work great
- 5 Fresh Basil leaves
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.
- 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.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.
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