We love dishes that work both as a side and a main course. One such versatile dish is our grilled bell pepper salad which delivers as a light lunch, but it is equally impressive as a side dish for a barbecue or dinner. And that’s just one of the reasons why you should give this recipe a whirl.
How to Make Our Grilled Bell Pepper Salad
For making our grilled bell pepper salad, you will of course first need bell peppers, and quite a few of them. We personally use six, which should give you about four servings of this salad. Don’t be picky when picking your bell peppers, choose your favorite color or mix green, red, and yellow peppers for a rainbow-effect. After washing, cleaning and coring the peppers, cut them into either wide strips or pieces. Now you need a grill pan to sear the pepps in.This will make them nice, tender, aromatic, and of course, add some gorgeous sear marks to them.
Don’t have a grill pan on hand? No problem, you can also prepare the bell peppers on a grill grate, in a regular pan, or in the oven.
The dressing for the grilled bell pepper salad is simple to whip up: All you need is a clove of garlic, balsamic vinegar, and olive oil. Season with salt and pepper. Then you can wash and chop or pluck some basil and grate the Parmesan for topping the ready salad with. Once everything is properly prepared, you’ll toss them together in a large bowl before proudly serving them.
The salad tastes especially good when the bell peppers are still lukewarm, so be sure to serve it soon after mixing all the ingredients. Enjoy!
Salads needn’t be mundane. Often, they work as the perfect meeting place for flavor, texture, and of course, oodles of healthful ingredients! Our cucumber salad with peanut dressing, peach, blueberry, and feta salad, and chickpea salad with grilled chicken prove that nutritious and delicious not only can co-exist, but can even be one-in-the-same.
Grilled Bell Pepper Salad
Ingredients
- 6 bell peppers any color or mix of colors will do
- 1 garlic clove
- ¼ cup balsamic vinegar
- ¼ cup olive oil
- salt and pepper
- 1 handful basil
- ⅔ cup Parmesan grated or shaved
Instructions
- Wash the bell peppers and core the bell peppers. Cut them into strips or pieces.
- Meanwhile, peel and mince or grate the garlic. Combine it with the balsamic vinegar, olive oil, salt, and pepper.
- Rinse and dry the basil, then give it a rough chop. Grate or shave the Parmesan.
- In a bowl, mix the bell peppers with the dressing. Sprinkle the basil and Parmesan on top before serving.
Notes
- Instead of a grill pan, you can also cook the bell peppers on a grill, in the oven, or in a regular pan.
- Toasted pine nuts, sprinkled over the salad at the end, make a great addition.
- If you want to serve the salad as a main course, add some fresh baguette.