Toss a mix of grilled bell peppers with Kalamatta olives, tomatoes and balsamic vinaigrette for a fantastically refreshing salad or side dish. You can also spread goat cheese on crostini and top with this salad for a great summer appetizer. Add grilled onions or roasted garlic for a sweet accent.
Total Time: 20 minutes
Ingredients
- 4 bell peppers, (mixed colors), halved, seeded and stemmed
- 1/4 cup halved and pitted oil-cured black olives
- 1/4 cup rinsed and chopped oil-packed sun-dried tomatoes
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1/8 teaspoon salt
Preparation
- Grill peppers on medium-high, turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers; toss with olives, sun-dried tomatoes, oil, vinegar and salt in a large bowl.
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