Roasted Pepper Salad with Balsamic Vinaigrette |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 5 |
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I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! Iâd love to have my own Italian restaurant someday.Seth Murdoch, Red Rock, Texas Ingredients:
2 each large sweet yellow, red and green peppers |
1 small red onion, thinly sliced |
6 tablespoons olive oil |
3 tablespoons balsamic vinegar |
1 tablespoon each minced fresh oregano, rosemary, basil and parsley |
1 garlic clove, minced |
1/2 teaspoon garlic powder |
1/2 teaspoon cayenne pepper |
1/2 teaspoon pepper |
1/4 teaspoon salt |
1 cup cherry tomatoes, halved |
1 carton (8 ounces) fresh mozzarella cheese pearls |
5 fresh basil leaves |
Directions:
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 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. Yield: 5 servings.
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