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: Tasteofhome.com
- 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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