Recipes

Green & Red Pepper Salad

Skip the lettuce and try out this smoky, roasted pepper salad, which can be served warm or chilled.
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Course Cold Appetizer
Cuisine Continental

Servings 4 servings
Calories 465.38 kcal

Ingredients

  

  • 2 large green peppers, halved and seeded
  • 2 large red peppers, halved and seeded
  • 1 tablespoon(s) olive oil
  • 2 tablespoon(s) sweet onions or yellow onions, finely chopped
  • 1 1/4 cup(s) cups ripe tomatoes, peeled seeded and cut into a 1/4 inch dice
  • 1/2 teaspoon(s) salt
  • 1 teaspoon(s) cumin
  • 1/4 teaspoon(s) cayenne
  • 1 tablespoon(s) extra virgin olive oil
  • 167/1000 tablespoon(s) balsamic vinegar
  • 1 pinch(es) salt
  • 1 pinch(es) fresh ground black pepper

Instructions

 

  • Pre-heat oven to 425 degrees.
  • Place the peppers cut-side down on a baking sheet with a lip or a baking pan.
  • Bake for 10 minutes.
  • Turn peppers over and bake for an additional 5 minutes.
  • Repeat previous step two more times.
  • Total baking time is 25 minutes.
  • Remove tray from oven and cover with a clean dishtowel for 10 minutes.
  • The peppers should be soft and tender and you can easily slip off the skins.
  • Cut the green peppers into a 1/4-inch dice.
  • Slice the red pepper halves in half (now they will be quarters) and reserve.
  • Add 1 tbsp of oil to a non-stick skillet over medium heat.
  • Add onions and stir for a minute, then add garlic and stir for 30 seconds.
  • Add the green peppers, lower the heat a bit and cook for 5 minutes.
  • Add tomatoes, cumin and cayenne and mix well.
  • Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
  • Combine the ingredients for the dressing in a small bowl and whisk.
  • To assemble your salad, arrange the red pepper quarters on a serving platter — a la spokes on a wheel or flower petals; it’s fine if they overlap a bit.
  • Drizzle dressing over the red peppers.
  • Spoon the green pepper-tomato mixture into the center — allowing some to casually spill over.
  • Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
  • This salad can be served chilled or at room temperature.
  • Ready in 45 min.

Nutrition

Calories: 465.38kcalCarbohydrates: 47.17gProtein: 8.27gFat: 29.01gSaturated Fat: 4.06gSodium: 1358.01mgFiber: 15.52gSugar: 28.91g

Keyword Compound, Tomato, Vegetables
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