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.

EatingWell Test Kitchen
Source: EatingWell Magazine, July/August 2008


Recipe Summary

20 mins


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; protein 1.5g; carbohydrates 10.9g; dietary fiber 2.4g; sugars 4.8g; fat 7.6g; saturated fat 1.1g; vitamin a iu 2120.9IU; vitamin c 161.5mg; folate 39.7mcg; calcium 13.7mg; iron 0.7mg; magnesium 19.3mg; potassium 368.3mg; sodium 293.3mg; thiamin 0.1mg.

Reviews (2)

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: 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
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