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Roasted Bell Pepper Salad with Tangy Vinaigrette
Experience an explosion of vibrant flavors with this Roasted Bell Pepper Salad. It stars peppers roasted to perfection, revealing a sweet and smoky flavor that melds beautifully with the fresh, aromatic herbs. The tangy vinaigrette, composed of garlic, red wine vinegar, and high-quality olive oil, brings all the elements together into a symphony of taste. This Mediterranean-inspired salad is not only a feast for the senses but also a nod to the region's traditional use of fresh, simple ingredients to create complex, layered flavors.
Servings: 4
Ingredients
- Fresh parsley
- 1/2 cup, finely chopped
- Fresh basil
- 1/2 cup, finely chopped
- Salt and pepper
- to taste
- Red wine vinegar
- 1/4 cup
- Garlic
- 2 cloves, minced
- Extra virgin olive oil
- 1/2 cup
- Bell peppers
- 4, mixed colors
Instructions
- Preheat your oven to 450°F (232°C).
- Cut the bell peppers into quarters, remove the seeds, and arrange them on a baking sheet skin side up.
- Drizzle the peppers with 1 tablespoon of the olive oil. Roast in the oven for 15-20 minutes, until the skin is charred and blistered.
- Remove the peppers from the oven and let them cool. Once cooled, peel off the skins, revealing the soft, sweet flesh of the peppers.
- While the peppers are cooling, prepare the vinaigrette. In a large bowl, whisk together the remaining olive oil, minced garlic, red wine vinegar, salt, and pepper.
- Add the roasted bell peppers, chopped basil, and parsley to the bowl with the vinaigrette. Toss everything together until well combined.
- Allow the salad to sit for at least 30 minutes to let the flavors meld together. You can serve it at room temperature or chilled. Either way, it will be delicious.
Dietary Information
Servings: 4 • Dish Type: Salad • Prep Time: 15 minutes • Cook Time: 20 minutes • Calories: 220 • Fat: 18g • Carbs: 12g • Protein: 2g • Sodium: 200mg • Sugar: 6g