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1
Preheat oven to 350 F.
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2
Gut out the bell pepper, and quarter it.
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3
Remove the seeds.
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4
Toss the slices in the olive oil and minced garlic.
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5
Place in a roasting pan and roast in the oven for approximately 20 minutes or until the skin on the pepper is browning and easy to peel off.
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6
Remove from oven and set aside to cool.
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7
Sidenote: the roasting process creates one heck of an amazing smell in the kitchen!
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8
Just saying...
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9
Slice the cucumbers into 1/2 inch thick rounds.
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10
Quarter them, and toss them into a large bowl.
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11
Dice the tomatoes, and add them to the bowl.
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12
Toss in the olives, the thinly sliced red onion, and the halved bocconcini.
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13
Once the roasted pepper has cooled, you can peel it and cut the pieces into thinner slices (julienne style).
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14
Add them to the salad.
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15
Toast the pine nuts in a dry pan on medium-low heat for approximately 5 minutes, or until they become browned and fragrant.
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16
Once toasted, toss them into the bowl with everything else.
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17
Cover the bowl with plastic wrap and refrigerate until ready for use.
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18
To make the dressing, simply add the ingredients listed into a bowl and whisk until thoroughly mixed.
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19
Or, put the ingredients in a glass bottle/mason jar, cover, and shake until thoroughly mixed.
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20
Once the salad is ready to be served, drizzle the dressing over the salad and toss to coat.
