Best A Great Pepper Salad Recipes

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ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

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, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

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

Steps:

  • 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. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

ROASTED PEPPER SALAD WITH FETA, PINE NUTS & BASIL



Roasted Pepper Salad with Feta, Pine Nuts & Basil image

Pretty to look at and delicious to eat, this roasted pepper salad is the perfect make-ahead dish for a summer get-together.

Provided by Jennifer Segal, adapted from Linda Grimes

Categories     Salads

Time 25m

Yield 4

Number Of Ingredients 12

4 bell peppers (any combination of red, yellow or orange), halved, seeded and cored
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 small garlic clove, minced
3 tablespoons chopped fresh basil, divided
½ teaspoon dried oregano
1 teaspoon sugar
¾ teaspoon salt
⅛ teaspoon freshly ground black pepper
3 tablespoons pine nuts
2 ounces (a scant ½ cup) crumbled Feta
⅓ cup pitted kalamata olives

Steps:

  • Set an oven rack in the top position and preheat the broiler. Line a baking sheet with aluminum foil. Place the pepper halves on the prepared baking sheet and broil for 5-10 minutes, rotating the pan once, until well charred. Remove the peppers from the oven and place in a bowl; cover tightly with plastic wrap (so they steam) and let cool until luke warm.
  • Peel the skin from the peppers (do not rinse under water) and cut into ¾-inch strips. Place back in the bowl; add the olive oil, red wine vinegar, garlic, 2 tablespoons of the basil, oregano, sugar, salt and pepper. Refrigerate for at least one hour or overnight.
  • Heat a small skillet over medium heat. Add the pine nuts and cook, stirring frequently, until golden, about 4 minutes. Immediately transfer the nuts to a small bowl to stop the cooking process. (Pay close attention: they go from perfectly golden to burnt quickly.)
  • Transfer the marinated peppers to a serving dish and top with the feta, olives, toasted pine nuts and remaining tablespoon basil (do not toss). Garnish with whole basil leaves if desired.

Nutrition Facts : Calories 194, Fat 16g, Carbohydrate 11g, Protein 4g, SaturatedFat 4g, Sugar 7g, Fiber 3g, Sodium 673mg, Cholesterol 13mg

SWEET PEPPER SALAD



Sweet Pepper Salad image

This wonderful salad is crisp and colorful with a tangy dressing.-Lu Ann Kessi, Eddyville, Oregon

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 10

3 medium green peppers, thinly sliced
1 medium sweet red pepper, thinly sliced
1 medium red onion, thinly sliced
1 teaspoon grated lemon zest
1/2 cup red wine vinegar
4-1/2 teaspoons canola oil
1 tablespoon sugar
1 tablespoon minced fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a salad bowl, combine the peppers, onion and lemon zest. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, basil, salt and pepper; shake well. Pour over vegetables; toss to coat. Cover and refrigerate overnight.

Nutrition Facts :

COLORFUL PEPPER SALAD



Colorful Pepper Salad image

Honey adds a sweet touch to this combination of colorful peppers from Christa Boylston of Shelby, North Carolina. "I've made it a number of times for small dinner parties," Christa shares. "Everyone I've served this salad to comments on how pretty and flavorful it is."

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 16 servings.

Number Of Ingredients 13

3 each large sweet green, red and yellow peppers, thinly sliced
18 cherry tomatoes, halved
DRESSING:
1/4 cup finely chopped red onion
3 tablespoons cider vinegar
3 tablespoons olive oil
3 tablespoons honey
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon celery seed
1/4 teaspoon pepper
1/8 teaspoon crushed red pepper flakes, optional

Steps:

  • In a large bowl, combine peppers and tomatoes. In a jar with tight-fitting lid, combine the dressing ingredients; shake well. Pour over vegetables and toss to coat.

Nutrition Facts :

BELL PEPPER SALAD WITH CAPERS AND OLIVES



Bell Pepper Salad With Capers and Olives image

At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

4 sweet bell peppers, in different colors
1 anchovy fillet, plus more for garnish
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon capers, chopped, plus whole capers for garnish
1/4 cup extra-virgin olive oil
Salt and pepper
1 cup halved cherry tomatoes, lightly salted
1/2 cup green or black olives, such as Castelvetrano or Moroccan, pitted, if desired
Arugula, for garnish (optional)
Dried Italian oregano, for sprinkling (optional)

Steps:

  • Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
  • Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
  • Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
  • Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

ROASTED PEPPER SALAD WITH CAPERS & PINE NUTS



Roasted pepper salad with capers & pine nuts image

Chargrill red and yellow peppers until blackened, peel and serve sliced with Mediterranean flavours

Provided by Sara Buenfeld

Categories     Side dish

Time 25m

Number Of Ingredients 7

3 red and 3 yellow peppers
3 tbsp extra-virgin olive oil , plus extra for grilling
1 large garlic clove
1 tbsp white wine vinegar
2 tbsp pine nut , toasted
1-2 tbsp capers
few basil leaves , shredded (optional)

Steps:

  • Turn on the grill and line a baking tray with foil. Arrange the peppers, skin-side up, on the baking tray and brush with oil. Grill for 10-15 mins, turning, until skins are well charred. Put the peppers in a plastic bag and seal for 5 mins to loosen the skins.
  • Meanwhile, crush the garlic and a generous pinch of salt to a paste using a pestle and mortar. Add the vinegar and oil, and blend to make a dressing. Strip the skins and seeds from the peppers, then quarter. Put the flesh in a bowl or food container. Pour over the dressing and scatter with the

Nutrition Facts : Calories 209 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

CHICKPEA & ROASTED PEPPER SALAD



Chickpea & roasted pepper salad image

This healthy salad is good with all sorts of dishes, particularly cold or barbecued meats and fish

Provided by Mary Cadogan

Categories     Buffet, Dinner, Lunch, Side dish, Snack, Supper

Time 10m

Number Of Ingredients 7

400g can chickpea
4-5 roasted red pepper , from a jar (or see Know-how, below)
4 tbsp chopped mint
4 tbsp chopped parsley
4 spring onions , chopped
2 tbsp lemon juice
3 tbsp olive oil

Steps:

  • Rinse and drain the chickpeas, then pat dry with kitchen paper. Tip onto a plate and crush roughly with a fork. Drain the peppers, then roughly chop. Mix the mashed chickpeas and peppers with the remaining ingredients, plus some seasoning.
  • Serve in one big bowl, or four small ones so everyone has their own portion.

Nutrition Facts : Calories 168 calories, Fat 10 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 6 grams protein, Sodium 0.65 milligram of sodium

SUMMER PEPPER SALAD



Summer Pepper Salad image

This is a great salad for the summer heat. It is light and very quick to make. And even my kids like it. Serve with French bread for a great combination.

Provided by barbzal

Categories     Salad     Vegetable Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 medium cucumber, seeded and chopped
¼ cup chopped fresh parsley
8 ounces crumbled feta cheese
1 tablespoon olive oil

Steps:

  • In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

Nutrition Facts : Calories 211.6 calories, Carbohydrate 9.4 g, Cholesterol 50.5 mg, Fat 15.7 g, Fiber 1.7 g, Protein 9.3 g, SaturatedFat 9 g, Sodium 638.6 mg, Sugar 5.8 g

A Great Pepper Salad Recipe: Why We Love It

Salads are some of the most refreshing and nutritious meals you can prepare for yourself. They’re easy to make, and you can customize them to suit your taste and nutritional needs. With the right combination of ingredients, you can make a delicious salad that provides you with essential nutrients, fiber, and vitamins. One of the salads that we love is pepper salad. Peppers are packed with vitamins, antioxidants, and minerals that help us stay healthy. They’re naturally sweet and crunchy, making them a perfect addition to salads. Besides, peppers come in different colors, each with its unique flavor and nutritional values. So, what does a great pepper salad recipe entail? Here are some key features that make any pepper salad recipe great:
1. Use a Variety of Peppers
Peppers come in different colors and shapes, and all of them are delicious. A good pepper salad recipe should use a combination of peppers, ideally three to five different types. The most popular peppers for salads include red, orange, yellow, green, and purple peppers. Each color has its unique flavor and nutritional values. For instance, red peppers are sweet and juicy, while green peppers have a slightly bitter taste. Yellow and orange peppers are sweet, and they add a pop of color to the salad. The purple pepper, also known as the black pepper, has a smoky flavor that goes well with other peppers.
2. Add Other Vegetables
While peppers are the star of the show, a great pepper salad recipe should also include other vegetables. Vegetables like cucumbers, tomatoes, carrots, and radishes add crunch and nutritional value to the salad. They also provide vitamins and fiber that help keep you full for longer. You can also add leafy greens like lettuce, spinach, or arugula to your salad. These greens provide more texture and color to the salad while also giving it an added nutrition boost.
3. Choose a Flavorful Dressing
A salad dressing can make or break a salad. A great pepper salad recipe should feature a flavorful dressing that complements the peppers and other ingredients. The dressing should be light and not overpowering to allow the flavors of the peppers to shine through. You can use a simple vinaigrette dressing made from olive oil, vinegar, and honey. Alternatively, you can try a creamy dressing like ranch or Caesar dressing. The key is to choose a dressing that you like and that complements the flavor of the peppers.
4. Add Some Protein
If you’re looking for a more filling pepper salad recipe, you can add some protein to it. Protein helps to keep you feeling full for longer and helps to repair and rebuild your muscles. You can add protein sources like grilled chicken, boiled eggs, or quinoa to your salad.
5. Make it Colorful
A great pepper salad recipe should be colorful and visually appealing. Use a combination of peppers and other vegetables to create a vibrant and colorful salad. This makes the salad more enticing and appetizing.
Conclusion
In conclusion, a great pepper salad recipe should use a variety of peppers, add other vegetables, choose a flavorful dressing, add some protein, and make it colorful. With these features in mind, you can make a delicious and nutritious salad that you’ll love. Happy cooking!

Valuable Tips for Making a Great Pepper Salad Recipe

Pepper salad is a versatile and healthy dish that can be made with different types of peppers, vegetables, fruits, and dressings. Whether you want a spicy or mild taste, a colorful or monochromatic look, a simple or complex recipe, there are many ways to customize your pepper salad to your liking. However, to make a great pepper salad, there are some tips that can help you enhance its flavor, texture, and presentation. Here are some of them:
1. Choose Fresh and Organic Ingredients
The quality of your ingredients can make a big difference in the taste and nutrition of your pepper salad. Therefore, it's important to choose peppers that are ripe, firm, and rich in color and flavor. Depending on your preference, you can use sweet peppers, hot peppers, or a combination of both. Some popular types of peppers are red, green, yellow, orange, jalapeno, poblano, habanero, and bell peppers. In addition to peppers, you can add other vegetables such as cucumber, carrot, onion, tomato, corn, beans, and avocado to your salad. You can also add some fruits such as mango, pineapple, apple, or orange to add sweetness and tanginess to your salad. Just make sure that they are fresh, ripe, and not too mushy or bruised. Furthermore, it's advisable to choose organic produce as much as possible to avoid pesticides, herbicides, and other harmful chemicals that can affect your health and the environment. You can also buy local and seasonal produce to support your community and reduce your carbon footprint.
2. Cut the Peppers and Veggies into Uniform and Bite-Sized Pieces
To make your pepper salad look tidy and easy to eat, it's recommended to cut your peppers and veggies into uniform and bite-sized pieces. This will also help them cook evenly and absorb the flavors of the dressing better. You can use a sharp knife or a mandoline slicer to cut your peppers into thin strips or rings, and your veggies into cubes or julienne. If you want to mix different colors and textures of peppers and veggies, you can layer them in a bowl or on a plate to create a rainbow effect. Alternatively, you can toss them in a bowl and add some salt and pepper to enhance their taste and release their juices.
3. Roast or Grill Your Peppers for a Smoky and Tender Flavor
Roasting or grilling your peppers can add an extra layer of smokiness and tenderness to your salad. To roast your peppers, you can place them directly on a gas stove or under a broiler until the skin blackens and blisters. Then, you can put them in a plastic bag or covered bowl for 10-15 minutes to steam and cool them. After that, you can peel off the skin, remove the seeds and membranes, and chop the flesh into pieces. Alternatively, you can grill your peppers over medium-high heat until they are charred and crisp on the outside and soft and juicy on the inside. You can brush them with some olive oil and salt before grilling to prevent sticking and add flavor. Roasted or grilled peppers can be used as a main ingredient or a garnish in your salad, depending on your preference. They can also be marinated with some vinegar, garlic, and herbs to add more tanginess and aroma.
4. Use a Refreshing and Spicy Dressing to Balance the Flavors
The dressing is a crucial element that can make or break your pepper salad. A good dressing should balance the flavors of the peppers and veggies and add some zing and moisture to the salad. Depending on your taste, you can use a spicy, sweet, sour or tangy dressing that complements the flavors of the salad. One popular dressing for pepper salad is a vinaigrette made with olive oil, balsamic vinegar, honey, dijon mustard, salt, and pepper. You can also add some chopped herbs such as basil, cilantro, or parsley to add more freshness and aroma. If you want a more zesty and spicy dressing, you can use a mix of lime juice, chili flakes, cumin, garlic, and honey. Another option is to use a creamy dressing such as ranch, blue cheese, or avocado dressing, which can add some richness and coolness to the salad. However, be careful not to overdo it, as too much dressing can mask the natural flavors of the salad and make it soggy and heavy.
5. Add Some Crunchy and Nutty Toppings for Texture and Protein
To add some texture and protein to your pepper salad, you can use some crunchy and nutty toppings such as croutons, nuts, seeds, or cheese. These ingredients can also add some color and flavor to the salad and make it more satisfying and filling. For instance, you can use some croutons made from whole-grain bread or pita to add some crunch and fiber to the salad. You can also sprinkle some chopped nuts such as almonds, walnuts, or cashews to add some healthy fats and protein to the salad. Peanuts, sesame seeds, or sunflower seeds can also work well as toppings. If you want to add some cheesy flavor, you can use some grated or crumbled cheese such as feta, goat cheese, or parmesan. However, be careful not to use too much cheese, as it can be high in calories and fat. You can also use vegan cheese or nutritional yeast as an alternative.
6. Experiment with Different Variations and Combinations
One of the best things about making pepper salad is that you can experiment with different variations and combinations of ingredients to create new flavors and textures. You can use different types of peppers, veggies, fruits, dressings, and toppings to create a unique and delicious salad that suits your mood and occasion. For example, you can make a Mexican-inspired pepper salad by using jalapeno, corn, black beans, tomato, avocado, cilantro, lime, and chili powder. Or, you can make a Mediterranean-inspired pepper salad by using roasted red pepper, cherry tomato, cucumber, red onion, feta cheese, olive oil, lemon juice, and oregano. Moreover, you can combine your pepper salad with other dishes such as grilled chicken, fish, or tofu, or serve it as a side dish with soup, pasta, or rice. You can also use your leftover pepper salad as a filling for sandwiches, wraps, or omelets, or as a topping for pizza, hummus, or baked potato. In conclusion, making a great pepper salad requires some creativity, skill, and passion for fresh and healthy ingredients. By following these tips, you can make a pepper salad that is not only nutritious and delicious but also visually appealing and satisfying. You can adapt these tips to your own taste and preferences and create a pepper salad that reflects your personality and culture. So, grab some peppers, veggies, fruits, and dressing, and start your culinary adventure today!

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