Roasted Pepper And Tomato Salad Recipe

Name: Roasted Pepper And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 3 whole Roasted Bell Peppers (2 Red, 1 Yellow), Store Bought Or Make Your Own (instructions Below); 2 pints Grape Tomatoes, Halved; 1 whole Shallot, Thinly Sliced; 2 Tablespoons Chopped Chives; 1 Tablespoon Chopped Rosemary; 1/4 cups Basil, Thinly Sliced; 4 ounces, weight Fresh Mozzarella (pearls Or Sliced Into Bite-sized Pieces); FOR THE DRESSING:; 2 Tablespoons Olive Oil; 1 Tablespoon Balsamic Vinegar; 1 dash Garlic Powder; 1 teaspoon Honey; 1/4 teaspoons Salt; 1 dash Dried Oregano; 1 dash Cayenne Pepper

Servings: persons

FOR THE SALAD:
3 whole Roasted Bell Peppers (2 Red, 1 Yellow), Store Bought Or Make Your Own (instructions Below)
2 pints Grape Tomatoes, Halved
1 whole Shallot, Thinly Sliced
2 Tablespoons Chopped Chives
1 Tablespoon Chopped Rosemary
1/4 cups Basil, Thinly Sliced
4 ounces, weight Fresh Mozzarella (pearls Or Sliced Into Bite-sized Pieces)
FOR THE DRESSING:
2 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
1 dash Garlic Powder
1 teaspoon Honey
1/4 teaspoons Salt
1 dash Dried Oregano
1 dash Cayenne Pepper

1
Slice the roasted peppers (see note below *) into bite-sized pieces. In a large bowl combine the peppers, tomatoes, shallot, chives, herbs and mozzarella cheese.
2
In a small bowl combine the dressing ingredients and whisk to combine. Taste for seasoning and adjust to your tastes.
3
Carefully stir the dressing into the salad, serve immediately.
4
* To roast your own peppers: Rest the whole peppers on a cookie sheet lined with foil and place the cookie sheet under the broiler in your oven. Be sure to watch them closely! Turn the peppers as once side blackens and continue cooking and turning until all sides are blackened. Remove the peppers from the oven and place in a bowl. Cover the bowl with a plate so that the peppers can steam. Once they have cooled you can easily peel off the blackened skin and remove the stem and seeds.

302

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.

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

You need 16 ingredients. The key ingredients include: FOR THE SALAD:, 3 whole Roasted Bell Peppers (2 Red, 1 Yellow), Store Bought Or Make Your Own (instructions Below), 2 pints Grape Tomatoes, Halved, 1 whole Shallot, Thinly Sliced, and more.

Yes, Roasted Pepper And Tomato 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.

Roasted Pepper And Tomato Salad

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