Best Italian Pepper Salad Recipes

Grilled Italian Sausage with Warm Pepper and Onion Salad image

Yield Makes 4 servings

Number Of Ingredients 10

3 mixed large bell peppers, trimmed and quartered lengthwise
1 large red onion, quartered lengthwise and separated into layers
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons red-wine vinegar
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/8 teaspoon black pepper
1 lb luganega or other fresh Italian sausage
Special Equipment
a perforated grill sheet; 2 (10- to 12-inch-long) wooden or metal skewers

Steps:

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)
Toss peppers and onion with 1 tablespoon oil. Grill on lightly oiled grill sheet set directly on grill rack, with grill covered only if using a gas grill, turning occasionally, until slightly softened and charred, 9 to 15 minutes (onion will cook faster), transferring to a bowl as cooked.
Add vinegar, oregano, salt, pepper, and remaining 2 tablespoons oil to peppers and onion, tossing to coat. Let stand 10 minutes to allow flavors to develop.
While vegetables stand, run skewers crisscrossed horizontally through sausage coil, securing ends. Grill directly over medium-hot charcoal (moderate heat for gas) on lightly oiled grill rack, covered only if using a gas grill, turning over once, until cooked through, 10 to 12 minutes total. (Thicker sausage may take longer.)
Transfer vegetables to a platter and top with sausage.

Italian Pepper Salad image

Provided by Always in the kitch

Categories Peppers

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

1 green bell pepper
1 yellow bell pepper
1 orange bell pepper
2 red bell peppers
3 green onions, chopped
1/2 teaspoon italian seasoning
1/2 teaspoon dry basil
8 ounces Italian dressing (bottled)
2 tablespoons chopped parsley
1 tablespoon sugar

Steps:

Nutrition Facts : Calories 148.9, Fat 11, SaturatedFat 1.8, Sodium 629.6, Carbohydrate 13.2, Fiber 2.1, Sugar 8.4, Protein 1.4

Italian Antipasto Salad w/ Artichokes & Red Pepper image

Provided by Daily Inspiration S @DailyInspiration

Number Of Ingredients 17

1 jar(s) 7 oz. jar marinated artichoke hearts, cut into fourths (reserve marinade for dressing - see below)
2 marinated roasted red bell peppers, cut into thin strips
1/4 pound(s) provolone cheese, sliced and cut into thin strips
1/4 cup(s) pitted black olives, sliced
1 roma tomato, seeded and chopped
1/2 small red onion, thinly sliced
1/2 cup(s) canned chickpeas, drained
1/2 cup(s) canned kidney beans, drained
LEMON VINAIGRETTE
marinade from artichokes measuring 1/3 cup. if needed add additional olive oil to bring it to 1/3 cup
1/3 cup(s) fresh lemon juice
2 tablespoon(s) red wine vinegar
1/4 teaspoon(s) oregano & basil
1 clove(s) garlic, minced or pressed
1/4 cup(s) green onions, minced
1 tablespoon(s) parsley leaves, minced
salt and freshly ground black pepper to taste

Steps:

In a large bowl, mix all ingredients.
Add lemon vinaigrette dressing and refrigerate for 2-3 hours before serving. Serve on romaine lettuce if desired.