Roasted Pepper Salad

Roasting peppers over an open flame or under the broiler will effortlessly transform these colorful, sweet bells by bringing out layers of flavor hidden within. Charring the skins of sweet bell peppers deepens the flavor by caramelizing the sugars within the pepper to enhance its natural sweetness. Roasting also makes the peppers tender and easy to peel and imparts a slightly smoky flavor.

Fire-roasted peppers are just one of the delicious elements of this summer salad. Pairing the bold flavors of the roasted peppers with ripe tomatoes and fresh herbs puts this salad on the fast track to flavortown. But this roasted pepper salad doesn’t stop there. The addition of fresh mozzarella pearls and balsamic vinaigrette completes the flavor profile to ensure this recipe will be a home run no matter what occasion you choose to serve it at.

Ingredients for Roasted Red Pepper salad

• Peppers: Large, sweet bell peppers are perfect for this recipe due to their sweetness and meaty flesh. However, you can use any pepper variety you prefer. A few good alternative choices are Anaheim, Poblano or giant Marconi peppers.
• Onion: One small red onion is used to give a peppery spiciness to the salad.
• Olive oil: Smooth, fruity and velvety extra virgin olive oil is the base for the balsamic vinaigrette dressing.
• Balsamic vinegar: Highly concentrated, dark Italian vinegar made from crushed grapes adds a sweet, floral flavor and brightness to the dressing.
• Fresh herbs: Minced oregano, basil, rosemary and parsley bring a punch of bright and green flavors to the salad and add an herbal and savory balance to the sweetness of the peppers.
• Garlic: A single clove of raw garlic is crushed and minced. It adds an aromatic, pungent and spicy flavor to the salad.
• Spices: A mixture of dried garlic powder, cayenne pepper, salt and pepper. This spice blend adds just enough savory seasoning and heat to enhance the natural flavors of the roasted peppers and tomatoes without overpowering them.
• Tomatoes: Cherry tomatoes, sliced lengthwise bring additional sweetness and a mild acidic kick to the salad. Feel free to sub-in heirloom tomatoes for a dramatic appearance and flavor boost.
• Cheese: Fresh mozzarella pearls or slices provide a cool, creamy balance to the tangy tomatoes and sweet peppers. Fresh Italian mozzarella is soft, milky and delicate. In addition, it’s lower in fat, sodium and cholesterol than many other cheeses.
• Basil: Fresh basil leaves are used as a flavorful garnish to top off the salad.

Directions

Step 1: Roast the peppers

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Roast the peppers over an open flame or in the broiler for about five minutes or until the skins blacken and blister. Use tongs and turn quarter turn the peppers and continue roasting until the skins are completely charred. Remove the peppers from the heat and place them into a covered bowl or paper bag with the top folded closed. Set aside for 20 minutes.

Step 2: Prepare the peppers

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Take the peppers from the bowl or bag and peel off the charred skin. The skins should come off easily; placing the pepper under cold running water can aid the process. Next, remove the stems and seeds from the peppers and place them onto a cutting board. Slice the peppers into thin strips and put them into a large bowl. Thinly slice the onion and add it to the bowl.

Step 3: Make the dressing

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In a small bowl, whisk together the olive oil, balsamic vinegar, herbs, garlic and spices until they are well combined. Pour the dressing over the pepper mixture and toss the ingredients until well-coated. Cover and refrigerate for up to four hours.

Step 4: Finish the salad

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Before serving, remove the bowl from the refrigerator and allow it to come to room temperature. Mix in the sliced tomatoes and fresh mozzarella. Place the roasted pepper salad with balsamic vinaigrette into a serving dish and top with basil leaves.

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Roasted Pepper Salad Variations

• Add a protein: Try adding grilled shrimp or roasted chicken to this salad to amp up the flavor and texture. You may even want to serve it as a main dish with some good crusty bread or a side of lemony rice or a creamy risotto.
• Make it a pasta salad: The flavor combinations of this salad work very well as a roasted pepper with balsamic vinaigrette pasta salad. Simply toss with cooked rotini, farfalle or your favorite pasta shape for salads and you have a gorgeous pasta salad the whole family will love.
• Make it Greek: The balsamic dressing, roasted peppers and fresh tomatoes are already halfway to the traditional tangy flavors of a Greek salad. Bring it home by subbing out the mozzarella with feta cheese, adding some Kalamata olives and a squeeze of lemon juice for a bright and briny flavor trip to the Greek Isles.
• Make a panzanella: If you’re unfamiliar with the classic Italian bread salad or panzanella, you’re in for a treat. Give the roasted pepper salad recipe a twist by adding toasted cubes of ciabatta bread and a can of cannellini beans to the salad to make it a heartier side dish.

How to Store Roasted Pepper Salad

Leftover roasted pepper salad with balsamic vinaigrette will keep in the refrigerator for up to three days. The tomatoes and peppers will continue to produce liquid and get softer over time, so it’s best to use it up quickly.

Can I make the salad ahead of time?

You can make the salad a day before you plan to serve it but it’s best to add the dressing within a few hours of serving to minimize the chance of the ingredients becoming overly soft or mushy.

Roasted Pepper Salad with Balsamic Vinaigrette Tips

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I have a bag of mini sweet peppers. Will those work in this recipe?

They definitely will. The big difference in preparing the mini peppers will be the roasting time. Keep an eye on them if using the broiler so they don’t become pepper chips. You can also roast them over an open flame on your stovetop by securely holding the peppers with tongs as the skins blister.

Can I use hot peppers for this salad?

You certainly can. There are several fantastic chile pepper options that will bring unique and earthy flavors with some heat to this dish. One excellent option would be to use New Mexico’s favorite, Hatch Chiles, if you can find them in season (August and September). Hatch chiles are a wonderful combination of spicy, smoky sweetness with a wide variance in heat levels.

Can I roast the pepper on my smoker?

Absolutely. Roasted and smoked peppers are fantastic options and will give this recipe a different flavor profile. While roasting will impart a slight smokiness to the bell peppers, cooking them on a smoker will bring the smoke flavor to the forefront. The balsamic vinaigrette and fresh tomatoes will balance out the smoky flavors of the peppers.