Roasted Pepper Salad
Print Recipe
4.43 from 7 votes

Roasted Pepper Salad Olive Cellar Giveaway

A Platter Talk Exclusive
Course: Salad
Cuisine: Italian
Author: Dan from Platter Talk


  • 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