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Grilled Pepper Salad

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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