Recipes

Green & Red Pepper Salad

Skip the lettuce and try out this smoky, roasted pepper salad, which can be served warm or chilled.
Print Recipe Pin Recipe
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
Tried this recipe?Let us know how it was!