Green And Red Pepper Salad Recipe

Name: Green And Red Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large green peppers, halved and seeded; 2 large red peppers, halved and seeded; 1 tablespoon olive oil; 2 tablespoons sweet onions or 2 tablespoons yellow onions, finely chopped; 1 1/4 cups ripe tomatoes, peeled seeded and cut into a 1/4 inch dice; 1/2 teaspoon salt (to taste); 1 teaspoon cumin; 1/4 teaspoon cayenne; Dressing; 1 tablespoon extra virgin olive oil; 1/2 teaspoon balsamic vinegar; 1 pinch salt; fresh ground black pepper

Servings: persons

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

1
Pre-heat oven to 425 degrees.
2
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.
3
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.
4
Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.
5
Add 1 tablespoon 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.
6
Combine the ingredients for the dressing in a small bowl and whisk.
7
To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over.
8
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.
9
This salad can be served chilled or at room temperature.

119

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 large green peppers, halved and seeded, 2 large red peppers, halved and seeded, 1 tablespoon olive oil, 2 tablespoons sweet onions or 2 tablespoons yellow onions, finely chopped, and more.

Yes, Green And Red Pepper Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green And Red Pepper Salad

How did you like this recipe?

Frequently Asked Questions