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
¼ cup sun-dried tomatoes, sliced
5 small ripe tomatoes (chopped)
2 canned of anchovies, drained really well and chopped
1 tablespoon capers, drained
1 tablespoon pine nuts
Dressing:
5 tablespoon extra virgin olive oil
1 tablespoon AGED balsamic vinegar
1 squeezed fresh lemon
1 tablespoon chopped fresh parsley
Salt and pepper
2 cloves of garlic (crushed)
Instructions:
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Preheat the grill.
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Meanwhile, cut the peppers in half and take out the center. Remove seeds. Slice the red onion into ½ inch slices and coat lightly with olive oil.
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Place the peppers skin faced down and oiled onions on grill. cook for about 15 minutes or until grilled. Turn over half way through.
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Remove from grill and place in a bowl covered for a few minutes.
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Then, peel the peppers. Then chop the peppers and onions and set aside.
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Add to the bowl, peppers, onion, sun-dried tomatoes, anchovies, capers, pine nuts. Mix well.
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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.
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Put in refrigerator for an hour or two to help combine the taste.
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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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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
- ¼ cup sun-dried tomatoes, sliced
- 5 small ripe tomatoes (chopped)
- 2 canned of anchovies, drained really well, and chopped
- 1 tablespoon capers, drained
- 1 tablespoon pine nuts
- Dressing:
- 5 tablespoon extra virgin olive oil
- 1 tablespoon AGED balsamic vinegar
- 1 squeezed fresh lemon
- 1 tablespoon chopped fresh parsley
- Salt and pepper
- 2 cloves of garlic (crushed)
Instructions
- Preheat the grill.
- Meanwhile, cut the peppers in half and take out the center. Remove seeds. Slice the red onion into ½ inch slices and coat lightly with olive oil.
- Place the pepper's skin faced down and oiled onions on the grill. Cook for about 15 minutes or until grilled. Turn over halfway through.
- Remove from grill and place in a bowl covered for a few minutes.
- Then, peel the peppers. Then chop the peppers and onions and set them aside.
- Add to the bowl, peppers, onion, sun-dried tomatoes, anchovies, capers, pine nuts. Mix well.
- 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.
- Put in refrigerator for an hour or two to help combine the taste.
- Serve on bread or a salad.
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Janet Barclay
This sounds amazing!