Grilled Pepper Salad

Grilled Pepper Salad

3 Reviews
From: EatingWell Magazine, July/August 2008

Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 bell peppers, (mixed colors), halved, seeded and stemmed
  • ¼ cup halved and pitted oil-cured black olives
  • ¼ cup rinsed and chopped oil-packed sun-dried tomatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon balsamic vinegar
  • ⅛ teaspoon salt


  • Active

  • Ready In

  1. 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.
  • Make Ahead Tip: Cover and refrigerate for up to 3 days.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 115 calories; 8 g fat(1 g sat); 2 g fiber; 11 g carbohydrates; 1 g protein; 40 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 2,121 IU vitamin A; 161 mg vitamin C; 14 mg calcium; 1 mg iron; 293 mg sodium; 368 mg potassium
  • Nutrition Bonus: Vitamin C (268% daily value), Vitamin A (42% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ fat

Reviews 3

May 10, 2012
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By: EatingWell User
Altered a little and ate about a cupful in 1 sitting I didn't use olives and only had a dash of salt. Topped the salad off with goat cheese and it was a great side salad!
June 22, 2010
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By: EatingWell User
This dish has a very strong flavor that works much better as a relish than a side dish. It's listed as 4 servings - I can't imagine who could eat 1/4 of this at a sitting.
April 04, 2010
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By: cassy.friedrich
This simple recipe was surprisingly delightful! I paired it with Rosemary-Garlic Shrimp Skewers for a delicious healthy grilled supper. For lunch the next day I put it in a wrap with smoked turkey and shredded part-skim mozzarella.
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