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. Source: EatingWell Magazine, July/August 2008

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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 Facts

115 calories; total fat 7.6g 12% DV; saturated fat 1.1g; cholesterolmg; sodium 293mg 12% DV; potassium 368mg 10% DV; carbohydrates 10.9g 4% DV; fiber 2.4g 9% DV; sugar 5g; protein 1.5g 3% DV; exchange other carbs 1; vitamin a iu 2121IU; vitamin c 161mg; folate 40mcg; calcium 14mg; iron 1mg; magnesium 19mg; thiaminmg.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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! Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
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. Read More