We put this Roasted Pepper Salad together over the recent holiday weekend when good food and and grilling were both front and center on our minds and appetites. On Sunday, Mother Nature had other plans with some badly needed precipitation; that’s when our oven broiler went up to bat and made everything “A” O.K.
We’ve been dong a fair amount of roasting lately here on Platter Talk. It started out in a most serendipitous fashion.
I was at the cottage with my visiting BFF and I threw together a quick pizza margherita. Like today’s recipe, we used some cherry tomatoes which were effectively roasted atop the pizza in my hot cottage oven. We discovered that evening how the roasting process concentrates and enhances the flavor of these little bits of juicy reds. Turns out, it has a similar effect on other vegetables, namely peppers.
Why You’ll Love this Roasted Pepper Salad
Maximum Flare and Flavor
This roasted pepper salad is full of sweet, earthy, and vibrant flavors and colors. Topped with a simple and uncomplicated dressing, this recipe is yet just one more example of simple being best.
We’ve identified the character added to this roasted pepper salad by roasted peppers and tomatoes , but one crucial element of this salad that we haven’t mentioned in great detail is the simple dressing. It’s a no fuss, no muss combination of aged balsamic vinegar, olive oil, and lemon juice.
Balsamic vinegar is made by aging wine vinegar (usually red wine vinegar) in casks for many years, so that the acidity gradually decreases and the sugars and fruity grape flavors get concentrated.
“…one crucial element of this salad is the simple dressing. It’s a no fuss, no muss combination of aged balsamic vinegar, olive oil, and lemon juice.”
The aged sweetness of the balsamic vinegar is balanced by the fresh lemon juice and it’s all tied to together by a slathering of extra virgin olive oil.
It doesn’t get any better than this roasted pepper salad. It’s got color, flavor, health, and convenience.
- 1 large bag mixed greens washed and rinsed
- 8 oz mozzarella cheese torn into small pieces
- 8 oz cherry tomatoes
- 3 sweet bell peppers red, yellow, orange, washed and thoroughly dried
- juice from 1 lemon
- aged balsamic vinegar
- extra virgin olive oil
- fresh ground black peppercorn
- 1 tablespoon fresh basil coarse chop
- Place oven rack in highest position and turn oven broiler on high.
- Wash and thoroughly dry tomatoes and peppers.
- Place them in oven proof dish and slather in olive oil, ensuring all surfaces are covered.
- Place in oven, on top rack under broil, with oven door cracked open.
- Monitor roasting vegetables and rotate as necessary to ensure an even roast.
- Remove tomatoes from oven with skins start to split open, sprinkle basil over them and set aside.
- Remove peppers from oven when skins are evenly charged.
- mmediately place peppers in paper grocer bag, gold top down securely to minimize air space within and allow to set for 20 minutes.
- Remove peppers from bag, peels off skins, remove seeds and pith and cut into thin slices.
- Meanwhile plate greens on large serving platter, evenly distribute roasted vegetables and mozzarella cheese on top.
- Evenly drizzle lemon juice over greens, then evenly drizzle balsamic vinegar and olive oil over top.
- Garnish with ground peppercorn