Roasted Peppers, Onion, and Tomato Salad

This awesome salad recipe really is fast becoming a holiday favorite at our home.  It's great for a party. Using a food processor, you can make it into a topping for your favorite bread as an appetizer.  Or just top it on your favorite lettuce or eat it straight with a few pieces of bread. Whichever you decide to do, it is very delicious.

Ingredients:

1 red pepper (roasted, peel the skin and then chopped)
1 yellow pepper (roasted, peel the skin and then chopped)
1 medium onion sliced, grilled, then chopped
1/4 cup sun-dried tomatoes, sliced
5 small ripe tomatoes (chopped)
2 canned of anchovies, drained really well and chopped
1 Tbsp capers, drained
1 Tbsp pine nuts

Dressing:

5 Tbsp extra virgin olive oil
1 Tbsp AGED balsamic vinegar
1 squeezed fresh lemon
1 Tbsp chopped fresh parsley
Salt and pepper
2 cloves of garlic (crushed)

Instructions:

1. Preheat the grill.

2. Meanwhile, cut the peppers in half and take out the center. Remove seeds. Slice the red onion into 1/2 inch slices and coat lightly with olive oil.

   

   

3. Place the peppers skin faced down and oiled onions on grill. cook for about 15 minutes or until grilled. Turn over half way through.

4. Remove from grill and place in a bowl covered for a few minutes.

5. Then, peel the peppers. Then chop the peppers and onions and set aside.

6. Add to the bowl, peppers, onion, sun-dried tomatoes, anchovies, capers, pine nuts. Mix well.

7. Then, make the dressing.  You will not use all the dressing.  Add the olive oil, aged balsamic vinegar, lemon juice, and parsley, garlic, salt and pepper. Pour enough to coat over the salad and mix well.

8. Put in refrigerator for an hour or two to help combine the taste.

9. Serve on bread or a salad.

Well, there you have it.  It looks great, right?

Here is the printable if you want it. 

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Roasted Peppers, Onion, and Tomato Salad

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Category: Appetizer, Dairy Free, Gluten Free, Keto Diet Recipes, Recipe, Salad, Side Dishes

Author: Sabrina M. Quairoli

Servings: 6

Ingredients

• 1 red pepper (roasted, peel skin and then chopped)
• 1 yellow pepper (roasted, peel skin and then chopped)
• 1 medium onion sliced, grilled, then chopped
• 1/4 cup sun-dried tomatoes, sliced
• 5 small ripe tomatoes (chopped)
• 2 canned of anchovies, drained really well and chopped
• 1 Tbsp capers, drained
• 1 Tbsp pine nuts
• Dressing:
• 5 Tbsp extra virgin olive oil
• 1 Tbsp AGED balsamic vinegar
• 1 squeezed fresh lemon
• 1 Tbsp chopped fresh parsley
• Salt and pepper
• 2 cloves of garlic (crushed)

Instructions

1. Preheat the grill.
2. Meanwhile, cut the peppers in half and take out the center. Remove seeds. Slice the red onion into 1/2 inch slices and coat lightly with olive oil.
3. Place the peppers skin faced down and oiled onions on grill. cook for about 15 minutes or until grilled. Turn over half way through.
4. Remove from grill and place in a bowl covered for a few minutes.
5. Then, peel the peppers. Then chop the peppers and onions and set aside.
6. Add to the bowl, peppers, onion, sun-dried tomatoes, anchovies, capers, pine nuts. Mix well.
7. Then, make the dressing. You will not use all the dressing. Add the olive oil, aged balsamic vinegar, lemon juice, and parsley, garlic, salt and pepper. Pour enough to coat over the salad and mix well.
8. Put in refrigerator for an hour or two to help combine the taste.
9. Serve on bread or a salad.

Nutrition Facts

Roasted Peppers, Onion, and Tomato Salad

Serves 3/4 cup

Amount Per Serving
Calories		168
% Daily Value*
Total Fat 13.7 g		21.1%
	Saturated Fat 1.9 g	9.5%
	Trans Fat
Cholesterol		0
Sodium 295 mg		12.3%
Total Carbohydrate 10.1 g		3.4%
	Dietary Fiber 2.4 g	9.6%
	Sugars 4.8 g
Protein 3.9 g

Vitamin A		Vitamin C
Calcium		Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Sabrinas Organizing

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Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli

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Data from https://www.caloriecount.com/