I can’t contain myself when this salad is in front of me. It is an absolute must for Spring/Summer!! Or anytime there is antipasto on the menu for that matter. I always make a large batch of this delicious salad for any occasion and it always flies off the table!
Roasted Pepper Salad
Yield:
8
Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
I can’t contain myself when this salad is in front of me. It is an absolute must for Spring/Summer!!
Ingredients
- 6 bell peppers (orange, red, yellow)
- 3-4 cloves garlic, minced
- Small bunch fresh basil
- 1/2 cup Kalamatta olives
- Balsamic vinegar
- High quality olive oil
- Salt and pepper
Instructions
- Preheat oven to high broil. Cover a baking sheet with foil and arrange bell peppers on baking sheet. Every 3-5 minutes check peppers, rotate as they char and repeat until all sides are charred.
- Remove from oven, cover with another sheet of foil folding the edges over to steam the peppers. I recommend steaming for at least 15 minutes, but you can steam for longer (the longer the cooler the peppers will be to handle)!
- Meanwhile, prepare dressing by adding minced garlic to a small bowl with 2 tbsps balsamic vinegar (I do this to further infuse the garlic). Roughly chop olives and finely slice basil. Add to garlic. Add 3-4 tbsps olive oil, salt and pepper. Mix together.
- Once peppers are steamed, remove the seeds and slice ~1/2 inch slices. Add to a bowl and toss in the dressing. Enjoy!
- *Making in advance is great for the flavors to all marry together! If longer than an hour, I suggest putting them in the fridge. Prior to serving, allow to come to room temperature (olive oil will slightly solidify in the fridge).
