Roasted Pepper Salad with Balsamic Vinaigrette

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I’d love to have my own Italian restaurant someday.—Seth Murdoch,...

Directions Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediate...

  • Yield: 5 servings
  • Cooking time: 20 Min
  • Rating: 5/5
  • Publisher:


  • 2 each large sweet yellow, red and green peppers
  • 1 small red onion, thinly sliced
  • 6 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon each minced fresh oregano, rosemary, basil and parsley
  • 1 garlic clove, minced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 cup cherry tomatoes, halved
  • 1 carton (8 ounces) fresh mozzarella cheese pearls
  • 5 fresh basil leaves

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