Roasted pepper salad recipe

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Impress your taste buds with this Roasted Pepper Salad with Balsamic Vinaigrette. It’s a fresh, colorful dish, bursting with sweet & smoky flavors.

Have you ever tried Roasted Pepper?

If not, you really have to!

Better yet, you neeeed to try this Roasted Pepper Salad.

I absolutely love fresh bell peppers…

and I add them in salads often. Each color has a slightly different flavor and sweetness. The yellow pepper is my favorite of all, because of its fruity-like taste. I could seriously eat it like an apple. Is that weird?

However, when these colorful little gems are roasted, the flavors are taken to another level of deliciousness. They emerge out of the oven with a soft flesh, and a sweet, tangy and smoky flavor. They are far superior to jarred roasted peppers and well worth the effort.

Roasted Pepper is delicious on its own, marinated, lightly seasoned, or you can make a satisfying and mouth-watering meal with these Santa Fe Roasted Stuffed Peppers. They are really something to marvel over.

How do I roast bell peppers?

It’s fairly simple to roast peppers. It takes some time, but I promise, it’ll be worth it! The hardest part is waiting for them to roast. Other than that, they’re really easy to prepare. I prefer to roast them whole and deseed them after, to keep them from drying out. Plus, I can fit more on the baking sheet this way.

I usually roast them under the broiler, because it’s quicker, and the peppers really get charred. The charring infuses them with a deep smoky flavor, and roasting them enhances the sweetness of the peppers. There are many ways to roast peppers to perfection. I found an informative guide with helpful tips and step-by-step photos here. It’s really helpful if you’ve never roasted them before.

Here’s what you’ll need to do:

You won’t need anything fancy to get started, just some kitchen basics such as aluminum foil, baking sheet, oven mitt, tongs, large bowl and of course, the yummy PEPPERS!

Look how easy it is:

~ Turn on your broiler
~ Place whole peppers on a lined baking sheet
~ Broil until the skins starts to blister and blacken
~ Rotate peppers every five minutes until all sides are charred.
~ Place peppers on a cutting board and cover with a large bowl to steam them, about 15 minutes.
~ Remove the stems, seeds and charred skin.

Voila! It’s THAT easy!

Let’s make things even better

Roasted peppers are delicious on their own, but adding some seasonings make them even more delectable. Now, if you want to take it to the max, add salty kalamata olives, balsamic vinegar, olive oil, fresh-cut basil, tangy tofu feta, buttery pine nuts, and spicy chile pepper flakes. Sounds like a lot, but I promise, it’s DELISH!

You can serve this as an appetizer or side dish, and pair it with a glass of wine or crusty bread. It’s real crowd-pleaser, and great to bring to a pot luck or picnic, too. It will disappear fast so make sure you get in there. Don’t be shy!

Alright, are you guys ready for this? Let’s get roastin’!

I’d love to hear from you

If you make this Roasted Pepper Salad, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

Step By Step Photos Above

Roasted Pepper Salad

Impress your taste buds with this Roasted Pepper Salad. it’s a fresh, colorful dish, bursting with sweet & smoky flavors. 5 from 2 votes Pin Course: Side Dish Cuisine: Gluten-Free, Vegan Prep Time: 20 minutes Cook Time: 35 minutes Total Time: 55 minutes Servings: 6 Calories: 144kcal Author: Melissa Huggins

Ingredients

  • 1/2 block extra firm tofu, pressed & crumbled into small bite-sized pieces (*see note)
  • 1 tablespoon fresh lemon juice
  • 6 large bell peppers, a combination of red, yellow, orange or green
  • 2 tablespoons olive oil, divided
  • 1 1/2 tablespoons balsamic vinegar
  • 1 teaspoon garlic powder, divided
  • 1 1/2 teaspoons dried oregano, divided
  • Salt and pepper
  • 1/4 – 1/2 teaspoon crushed red chile pepper (optional)
  • 1/4 cup fresh basil, chopped (more for garnish)
  • 1/3 cup kalamata olives, pitted
  • 1/4 cup pine nuts

Instructions

Tofu Feta:

  • In a medium bowl, add 1 teaspoon olive oil, 1 tablespoon lemon juice, 1/2 teaspoon oregano, 1/4 teaspoon garlic powder, salt and pepper, to taste. Add pressed and crumbled tofu and gently toss to coat. Place uncovered in fridge to marinate.

Peppers:

  • Position oven rack to the highest position and turn on the broiler. Line a baking sheet with foil. Place whole peppers on the sheet about 2 inches apart.
  • Broil in the oven until skin starts to blister and blacken. Using tongs, rotate peppers a quarter turn until all sides are charred, about 5 minutes each side. The peppers should be slightly collapsed and soft. The whole process should take about 20 minutes.
  • Remove from the oven and place peppers on a cutting board. Cover peppers with a large bowl or pot to steam them, about 15 minutes.
  • While peppers are steaming, prepare the dressing. In a large bowl, add the remaining olive oil, balsamic vinegar, remaining dried oregano, red pepper flakes, salt and pepper. Whisk to combine.
  • When peppers are cool enough to handle, slice them vertically, and spread them open to make a long strip. Remove the stem and seeds. Flip the pepper over and remove charred skin. It should peel off easily.
  • Cut peppers into 3/4-inch strips and place them in the bowl of dressing. Add fresh-cut basil and toss to coat. Taste for seasoning and add more as needed.
  • At this point, you can decide to serve the peppers right away and top with pine nuts, olives and tofu feta, OR you can let the peppers marinate in their dressing for an hour or more. Just cover and place in the fridge after tossing. Add the toppings when you are ready to serve. Enjoy!

Notes

*Pressing Tofu: place block of tofu on a paper towel lined plate, and wrap tofu in a few paper towels. Add another plate on top of tofu, and add a few cans of food on top, or a book. Let it drain for 15 minutes. You can also press it overnight in the fridge to make it even quicker. I like to buy vacuum packed tofu that’s pre-pressed and ready to cook, but not every store carries this though. I don’t recommend the silken tofu in the tetra pak for this recipe, because the texture is too smooth. *If you don’t have time to press the tofu, just wrap the tofu in paper towels and gently squeeze out as much water as you can. Don’t press too hard. Getting out the water will enable the tofu to absorb the flavors of your seasonings better. *This recipe only calls for half the block of tofu. Once opened tofu needs to be consumed in 3-4 days, so it doesn’t spoil. If you’d like to make extra feta, just press the whole block, and double the seasoning for the crumbles. You can add it to salads, sandwiches, dips, dressings and more. Some stores carry tofu that has spilt packaging, so half the block will stay fresh. That’s another option. *Prep time doesn’t include tofu pressing time.

Nutrition

Calories: 144kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 19mg | Potassium: 359mg | Fiber: 2g | Sugar: 6g | Vitamin A: 3780IU | Vitamin C: 153.1mg | Calcium: 22mg | Iron: 1.3mg Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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Melissa Huggins

Melissa is the creator and recipe developer of the popular food & lifestyle blog, Vegan Huggs. It’s a friendly and approachable environment for anyone who’s curious about plant-based eating or cruelty-free living. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Each dish is beautifully photographed in her own unique style with an inviting feel to them. Also, she has built a solid relationship with her readers and has a real understanding of what makes them return. Follow me

Latest posts by Melissa Huggins (see all)

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Italian style roasted pepper salad recipe made with smoky roasted sweet or bell peppers, marinated in a true Italian dressing of extra virgin olive oil and red wine vinegar. Really lovely on the antipasto platter with goat cheese, garnished with capers, toasted pine nuts and fresh basil.

One of my favorite things to make with sweet or bell peppers is this Italian roasted pepper salad. Luckily i stumbled upon a great organic sale at the market so I stocked up on a few pounds of peppers.

Tough you could make this with bell peppers, I really love the little colorful sweet peppers.

Once i roast them until charred on my cast iron plate, peel off the skins and marinade them as they are with the little green stems attached. Not only does it save time but I also think it really ads a lot of rustic charm to my pepper salad. There are barely any seeds to speak of if any at all.

Let’s talk about the Italian dressing / marinade!

Not even close to what you get out of a bottle at the store you guys.

In reality, Italian dressing is a perfect balance between a good quality extra virgin olive oil and red wine vinegar.

The general rule of thumb is 3:1, but i promise you that is wrong. Why ? Because no two olive oils or vinegars will ever be the same. Depending on the acidity in each the final result will be different.

So start with a 3:1 olive oil to red wine vinegar ratio, season to your taste with good sea salt and then adjust 11 times. Taste and add more red wine vinegar or olive oil to your liking.

That’s what I’ve been doing all my life, and i can tell you with certainty that the 3:1 formula simply doesn’t work. Cooking is not an exact science, you need to get involved, make every recipe for own.

Once you have peeled the charred peppers and are ready to assemble your salad, simply place all the peppers on a serving platter or bowl and drizzle all over with the marinade. If you like, you can also tear the side of each roasted pepper so that the marinade gets to cover more surface.

At this point you can go ahead and refrigerate it for a couple of hours or overnight, but truth be told in our house the roasted peppers never really make it to the fridge.

We devour this salad right then and there, at the kitchen counter over crusty garlicky burrata bruschetta. Nothing beats the magic of rustic living!

Plus that roasted pepper texture and smoke permeating the kitchen reminds me of my childhood and the man in the photo, and life in that moment is just perfect, because time stands still ..

Italian Roasted Pepper Salad Recipe Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Italian style roasted pepper salad recipe made with smoky roasted sweet or bell peppers, marinated in a true Italian dressing of extra virgin olive oil and red wine vinegar.

Course: Appetizer Cuisine: Italian Servings: 4 Calories: 251 kcal Author: Florentina Ingredients

  • 2.5 lb sweet or bell peppers – mixed colors
  • 1/3 cup extra virgin olive oil
  • 1/4 cup red wine vinegar + more to taste
  • 3/4 tsp sea salt (or to your taste)
  • 1 sprig fresh basil or thyme -for garnish
  • 1 tbsp capers (optional)
  • 1 clove garlic -grated
  • 1/2 tsp red pepper flakes

Instructions

  1. Heat up a cast iron plate on medium high flame.
  2. Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.
  3. Once the peppers have cooled down, gently start peeling away the charred skins and discard.
  4. Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.

  5. In a small bowl whisk together the olive oil and vinegar and season to taste with the sea salt. Adjust with more red wine vinegar until the magic balance is attained. Add the grated garlic and taste again, even ten times if you must. Alternatively you can use a small jar with a tight lid to shake up the dressing.

  6. Pour the Italian dressing over the roasted peppers making sure sure they are coated evenly. Sprinkle with the red pepper flakes.

  7. Garnish with the basil or thyme and capers (optional), then serve as a side dish, on top of bruschetta or on the antipasto platter.

Nutrition Facts Italian Roasted Pepper Salad Recipe Amount Per Serving Calories 251 Calories from Fat 162 % Daily Value* Fat 18g28% Saturated Fat 2g13% Sodium 508mg22% Potassium 598mg17% Carbohydrates 17g6% Fiber 6g25% Sugar 11g12% Protein 2g4% Vitamin A 8905IU178% Vitamin C 362.3mg439% Calcium 20mg2% Iron 1.4mg8% * Percent Daily Values are based on a 2000 calorie diet.

Roasted Pepper Salad Recipe Video!

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This Oven Roasted Pepper Salad recipe is so refreshing, sweet, colorful and so easy. It takes about 20 minutes to make it and few hours to marinate. It’s great to prepare the day before any event and save any last minute stress when you’re cooking for your guests.

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This salad always looks gorgeous on a platter and works delicious as a side dish to Breaded Baked Chicken Drumsticks, Pork Meatballs or Slow Cooker BBQ Pork Ribs. It can also be enjoyed with a slice of bread or by itself.

This post may contain affiliate links. Read my disclosure policy.

If you had been following me for past couple years, you might remember that I never ate peppers until about 3 years ago. Peppers were another vegetable I just couldn’t get down and the taste of them completely threw me off. I wasn’t the only one in the family who didn’t like them.

It wasn’t until few years back, when I tried the Cabbage Carrot Pepper Salad at my sister’s house. It included a small addition of orange bell pepper in it that I could barely taste and I didn’t hate it! As years passed by, I kept making that salad and then slowly expanding to different pepper colors in different dishes. This dish is pretty much all-pepper and I LOVE it! The taste kind of reminds me of tomatoes. I’m not fully in love with peppers, but if a dish is prepared tasty, then I will eat it. Let’s stop at that! 🙂

This bell pepper salad takes about 20 minutes to make and then it’s placed into refrigerator to marinate and absorb all the flavors for about 4-5 hours. It’s just great to prepare the day before any big event. AND I know how we all love dishes that can be prepared the day before to save all that last-minute stress. I always try to do as much as possible the day before and shake off some of that last-minute stress before my guests arrive.

Bell Peppers Benefits:

  • Bell peppers are rich in vitamins and antioxidants.
  • They contain small amounts of fiber. Red bell peppers are a decent source of iron.
  • Bell peppers are considered a healthy food and are excellent addition to a healthy diet.

Ingredients for Oven Roasted Pepper Salad:

  • You can buy bell peppers at any grocery store. Costco sells 6 in a bag, with couple peppers in each color and they are always fresh and huge.
  • Rinse and dry the peppers thoroughly as you won’t be peeling these for the salad.
  • Use small purple onions or one larger
  • Use a good bunch of fresh dill. I always say: the more dill in salad, the better!

How to Make Oven Roasted Pepper Salad:

1. Wash bell peppers and peel carrots. Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside.

2. Remove the tops and seeds from 1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper. Then cut peppers in half lengthwise and into thin strips (about 16-20 strips from each pepper). Transfer peppers to prepared baking sheet. Cut 2 large carrots into matchsticks to equal the approximate size to peppers and add to baking sheet. Sprinkle 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper over vegetables and toss the vegetables to cover in salt and pepper. Spread peppers and carrots throughout the baking sheet. Bake for 15 minutes.

3. Meanwhile, preheat a skillet with a 3 tablespoons of extra virgin olive oil over medium heat. Peel, cut in half and thinly slice 2 small purple onions. Add to skillet and saute until onions are transparent and light golden. Remove from heat and sprinkle 1/2 teaspoon sweet paprika over onions; stir to combine.

4. Once peppers are baked, transfer them into a large bowl. Add the sautéed onions. Chop a good bunch of fresh dill and add to the bowl. Drizzle 2 tablespoons of distilled white vinegar over the salad. Toss the salad to stir, cool to room temperature and refrigerate for 4-5 hours or overnight to marinate. Stir once again and add more salt to taste if necessary before serving. (usually no extra needed.)

More Vibrant Crowd-Pleasing Salad Recipes:

  • All Veggie Salad – all your favorite veggies in one bowl
  • Cabbage Pepper Salad – easy make-ahead salad
  • Cabbage Carrot Pepper Salad – make it day in advance and still taste it fresh
  • Tomato Cucumber Radish Salad Recipe + Video – the easiest fresh summer salad

Oven Roasted Pepper Salad

5 from 4 votes Author: Olga in the Kitchen Servings: 4 Prep Time: 5 minutes Cook Time: 15 minutes Marinating: 4 hours Total Time: 20 minutes

This Oven Roasted Pepper Salad is so refreshing, sweet, colorful and so easy. It takes about 20 minutes to make and few hours to marinate. It’s great to prepare the day before any event and save any last minute stress when you’re cooking for your guests.

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 2 large carrots
  • 2 small purple onions
  • 1 teaspoon kosher salt – or to taste
  • 1/4 teaspoon ground black pepper – or to taste
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon sweet paprika
  • 2 tablespoons distilled white vinegar
  • 1 bunch fresh dill (about 1/4 cup)
  • fresh chives for garnish – optional
  1. Wash bell peppers and peel carrots. Preheat the oven to a 400°F. Line a parchment paper with baking sheet and set aside.

  2. Remove the tops and seeds from 1 red bell pepper, 1 orange bell pepper and 1 yellow bell pepper. Then cut peppers in half lengthwise and into thin strips (about 16-20 strips from each pepper). Transfer peppers to prepared baking sheet. Cut 2 large carrots into matchsticks to equal the approximate size to peppers and add to baking sheet. Sprinkle 1 teaspoon kosher salt and 1/4 teaspoon ground black pepper over vegetables and toss the vegetables to cover in salt and pepper. Spread peppers and carrots throughout the baking sheet. Bake for 15 minutes.

  3. Meanwhile, preheat a skillet with a 3 tablespoons of extra virgin olive oil over medium heat. Peel, cut in half and thinly slice 2 small purple onions. Add to skillet and saute until onions are transparent and light golden. Remove from heat and sprinkle 1/2 teaspoon sweet paprika over onions; stir to combine.

  4. Once peppers are baked, transfer them into a large bowl. Add the sautéed onions. Chop a good bunch of fresh dill and add to the bowl. Drizzle 2 tablespoons of distilled white vinegar over the salad. Toss the salad to stir, cool to room temperature and refrigerate for 4-5 hours or overnight to marinate. Stir once again and add more salt to taste if necessary before serving. (usually no extra needed.)

Did You Make This Recipe?

Tag @olgainthekitchen on Instagram and hashtag it #olgainthekitchen – I’d love to see your creations!

I was no more than a kid myself as I sat there, on a hot July day, listening to a well-dressed vice-principal offer me a job. It was a role that would entail watching over 40+ kids, every day, with little time off. But there would be free meals, and a ride to work. I even had the stupidity to feel flattered.

A couple of months later, I stepped onto the grounds of the nicest school I had ever seen. Set in one of the few still-collectivist kibbutzes in Israel, the school also took in a large amount of underprivileged children from the nearby city. The students enjoyed loving teachers, loosely set classes, lots of free space to roam, and the attention of a very liberal school staff (who also very liberally diagnosed children with learning disabilities, and prescribed the appropriate medication). I met my fellow guides and the teachers, introduced myself to the kids, and developed a fairly optimistic view of the months to come.

It didn’t take long for me to witness my first temper tantrum. As a boy of 9 raged and kicked at nearby children and inanimate objects alike, I ran around trying to calm everybody down. It had only cursory effects. Luckily, the fighting eventually died out on its own, and the kids made their peace, as kids are wont to do. But as I sat there in the aftermath, listening to the staff retell accounts of previous fights and episodes, recounting their own bruises and scratches, I started to think that maybe, this job wasn’t going to be very easy.

All in all, it wasn’t a very good year. But I like to think that I got off fairly easily.

The only kid to ever hit me was one of my favourites. But the bruise on my shin healed fairly quickly, he apologized the next day, and our relationship got back to normal soon after. The only kid whose harm I ever inadvertently caused (by allowing kids to build forts and play knights – who would have thought they would try to pick up a log with rusty nails stuck in it?? Me. I should have thought of that. They’re kids, after all) was one of the sweetest, shiest around, whose personality and learning were kicking into extremely high gear based on a recently prescribed natural remedy of Bach flowers. The only kid who I truly hated saying goodbye to had to leave the school himself several months later, disrupting a year-long emotional and mental healing process and going back to a school where he was bullied.

There was so much heartbreak crammed into that one, short year, that I can hardly begin to unpack it all in one post. I hope to return to this in the future, tugging at the hurt and scar tissue gently, checking how well it’s all healed.

But the upside definitely remained the food. Every day, I took the only break I could by going with the other guides for lunch at the kibbutz cafeteria. We sat amidst screaming children of other grades, trying to finish our lunch as quickly as possible so that maybe, just maybe, we could get in a few minutes of walking around in the sun, away from the tears and complaints and bouts of attention-seeking behaviour. But the food was so good, that it was truly a crime to hurry through it.

Vats of daily changing soup glistened in one corner of the dining room, their liquid concoctions a welcome reprieve on cold, rainy days. Enormous bowls filled with different salads dominated another table, proffering healthy, carb-less options for those who were gluten-free, or just watching their figures. A daily changing main of meat (sometimes fresh Argentinian Assado, other times meatballs or whole roasted chickens, carved and arranged neatly on platters) was always available, and the sides varied between rice, potatoes, or even steaming, cheesy lasagnes, or a pasta bar with various sauces on the side. And not a word of the desserts.

In truth, the food actually almost made the whole experience bearable. Of course, the love of those children I got attached to, their frequent hugs, the kind words from grateful parents, and the moments of laughter and enjoyment with my co-workers were there (though sometimes, they were way too few and far between); but really, for me, the highlights of the experience all came down to the food.

This roasted bell pepper is a takeaway from that dining room. Each time it was offered, I could never walk past the glistening bell peppers slices, slicked in a spicy marinade of balsamic vinegar and extra virgin olive oil, interspersed with big chunks of fragrant garlic. It is just a little bit spicy, but mostly its flavour is tangy and rich, almost silky and luxurious. It elevates every plate and is great on top of mashed potatoes, quinoa, or simply on its own.

So though this roasted bell pepper salad may not be enough to erase the bad parts of my year as a social guide, it certainly does a good job at highlighting the best.

Roasted bell pepper salad

This Middle Eastern roasted bell pepper salad, with its glistening peppers slices, spicy marinade of balsamic vinegar and olive oil and big chunks of fragrant garlic, is a feast for any day. It can be easily scaled up or down, and the amounts are just my attempt at measuring the ingredients – I usually wing it and taste the salad as I go. Course Salad Cuisine Israeli cuisine Author Ksenia Prints

  • 6-9 bell peppers of all colours though it’s best to stay away from too many green ones here
  • 2 TBs olive oil
  • 1.5 TBs balsamic vinegar
  • 4 garlic cloves
  • 1.5 tsps salt
  • Chopped parsley cilantro or dill, for serving
  • Preheat the oven to 400F. Coat a baking sheet with aluminum foil.
  • Rub each pepper with a layer of olive oil, and arrange them on the baking sheet. Bake for 15-20 minutes at 400F, until the side that has been in contact with the baking sheet has blackened (and not just a bit; you want the whole side to be blistered and charred). Using tongs, turn the peppers over, exposing a new side to the heat, and bake for an additional 20 minutes. Remove them from the baking sheet and place in a sealable plastic bag. Seal, and let peppers sweat for an hour (or even more).
  • After an hour, peel the peppers with your fingers, taking care to remove as much of the seeds and membrane as you can (I even rinse the really stubborn seeds off if need be). Cut peppers into thin strips (you can also tear them with your fingers if you want bigger, more rustic pieces).
  • Chop garlic coarsely (I like to taste the garlic cloves), and add to peppers. Mix all remaining ingredients into a sauce, and drizzle on top of the peppers. Stir to ensure even coating, and transfer to a large serving platter. Sprinkle chopped herbs on top. Let salad marinade overnight, or even longer before serving (it will keep soaking in the marinade as it sits).

Roasted Bell Pepper Salad

When bell peppers are in season, I like to roast them. My mom would usually make this salad(without the trimmings) for us while growing up…it was delicious! I usually do a simple vinaigrette dressing for the salad…the typical vinegar, olive oil, salt and pepper. But this time around, I wanted to make it a bit more special for dinner. I chose to add some capers, sliced kalamata olives and a fine dusting of feta cheese(using my microplane). I suppose it was a bit more Greek….you can also leave it plain. But, putting the marinated roasted peppers in a 3 inch ring gives the salad height… and a more elegant look. The salad is also great as a side dish, stuffed in pita breads, and even on sandwiches/burgers. Chop them up and make a roasted bell pepper dip. Serve it with some crostini/pita chips. You can place pepper strips on top of pizzas or process them with some roasted tomatoes and make a salsa….there are so many uses for them. I always do mine on my grill… you can also do them in the oven, using your broiler. You don’t have to use multi colored bell peppers, but I like the color contrast it provides. For this recipe, I used 3 bell peppers…feel free to make more or less. Also, the vinaigrette is according to taste, so season to your liking.

So the sous chef and I officially have our summer vegetable garden planted, and we’re very excited – the only thing that more exciting would be if we were able to grow cheese. You know, mozzarella cheese or something. Okay, I’d take any cheese . But we can’t, so we’ll have to settle for vegetables. There is something very gratifying about being able to grow your own food, and we look forward to it every year —

But listen, I’m not trying to say we’re successful at doing it all the time; it’s the thought that counts, right?

Last year, we planted corn, which produced zero ears of corn. But hey, we chalk it up to trial and error. With an emphasis on the ‘error’ part of that. But that’s okay!

We actually do have a lot of success with cucumbers, tomatoes, and jalapenos – among some other. And the only problem we have is our lovely little dog Duke, who apparently is a vegetable connoisseur, and has to sample all of them. Every last one.

We tried putting up fencing last year around the vegetable garden , but he managed to plow straight through it. He is 100 lbs, so he can kind of do that #doggymomproblems.

But moving right along, this salad is really heaven in a bowl. It is so. so. good. And with all of the fresh produce right around the corner, this is a perfect summer salad and side dish for all of your barbecues!

Also, the sous chef and I were grocery shopping the other day, and we reached the condiment aisle *awkward silence…*. And the sous chef gets into a weird character, pretending he’s on a safari watching a wild animal, and proceeds to remark, “and this is Julia, in her natural habitat, the condiment aisle.” I walk by most, but given that I needed balsamic dressing for this, I pick up a bottle of balsamic and place it in our cart. He continues, “it didn’t even have a chance.” As if I poached and killed the bottle… yes, THIS IS MY HUSBAND.

But the herb balsamic vinaigrette is literally everything in this dish. It adds so much flavor to these lovely veggies. It pretty much makes the dish. Are you surprised I’m telling you the sauce makes the dish? No? Good. I’d begin to question our friendship if you were. So in nutshell, you need to make this salad. The end. Kthanksbye.

Print Recipe Roasted Bell Pepper, Tomato, and Mozzarella Summer Salad with an Herb Vinaigrette This summer salad is a perfect side dish for all of your barbecues! Full of roasted red peppers, mozzarella, corn, red onion, and avocado, dressed up in an herb vinaigrette – YUM!

Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings people

Ingredients Summer Salad

  • 2 bell peppers halved, cores removed
  • 2 ears corn
  • 2 tablespoons olive oil
  • 1/2 red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 8 oz. fresh mozzarella pearls halved
  • 1 avocado chopped
  • salt & pepper

Herb Vinaigrette

  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons fresh rosemary chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon ground cayenne (optional, for heat)
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 20 minutes
Servings people

Ingredients Summer Salad

  • 2 bell peppers halved, cores removed
  • 2 ears corn
  • 2 tablespoons olive oil
  • 1/2 red onion thinly sliced
  • 1 cup cherry tomatoes halved
  • 8 oz. fresh mozzarella pearls halved
  • 1 avocado chopped
  • salt & pepper

Herb Vinaigrette

  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 cloves garlic minced
  • 1/4 cup fresh basil chopped
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon dried oregano
  • 2 teaspoons fresh rosemary chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon ground pepper
  • 1/4 teaspoon ground cayenne (optional, for heat)

Instructions Summer Salad

  1. Preheat your grill to 425. Drizzle the bell pepper halves and corn with olive oil, and season with salt and pepper. Once the grill is preheated, place corn and bell peppers skin side down on the grill. Cook for 8-10 minutes, rotating the corn occasionally, until charred.
  2. Remove from grill and let cool. Once cool, peel the charred bell pepper skin from the pepper. Thinly slice the peppers and remove the corn from the cob.
  3. In a large bowl, combine the sliced bell peppers, corn, red onion, cherry tomatoes, mozzarella pearls, and avocado. Drizzle with the herb vinaigrette, and enjoy!

Herb Vinaigrette

  1. In a bowl, add the olive oil, balsamic vinegar, garlic, basil, thyme, oregano, rosemary, garlic salt, pepper, and cayenne. Whisk together until combined. Drizzle over the summer salad.

Recipe Notes

Our wine choice to pair with this summer salad: the 2015 Kim Crawford Marlborough Sauvignon Blanc. This zesty, fresh white is bursting with tropical fruit and fresh herb flavors – a great wine to enjoy with this yummy salad. Cheers!