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; 7.6 g total fat; 1.1 g saturated fat; 293 mg sodium. 368 mg potassium; 10.9 g carbohydrates; 2.4 g fiber; 5 g sugar; 1.5 g protein; 2121 IU vitamin a iu; 161 mg vitamin c; 40 mcg folate; 14 mg calcium; 1 mg iron; 19 mg magnesium;

Reviews (3)

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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