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Home » Recipe » Gluten Free Recipes » Roasted Peppers, Onion, and Tomato Salad

Roasted Peppers, Onion, and Tomato Salad

Last Modified: January 24, 2022 Sabrina Quairoli This blog uses cookies. It also has affiliate links. We earn sponsored content income.

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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
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:

  1. Preheat the grill.

  2. 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.

    cut peppers

    coating onions w 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.grilling veggies

  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?

Catalina Crunch Low Carb Cereal

Roasted Peppers, Onion, and Tomato Salad

Here is the printable if you want it. 

Roasted Peppers, Onion, and Tomato Salad

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Roasted Peppers, Onion, and Tomato Salad
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Sabrina Quairoli
July 2, 2019
by Sabrina Quairoli
Cuisine American
Category Appetizer Dairy Free Recipes Gluten Free Recipes Keto Diet Recipes Recipe Salad Recipes Side Dishes
Persons
6
Serving Size
¾ cup
Cook Time
15 minutes
Wait Time
2 minutes
Total Time
15 minutes

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

  1. Preheat the grill.
  2. 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.
  3. 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.
  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 them 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.
Calories
161
6.7%
Fat
12 g
19%
Saturated
1.7 g
8.6%
Carbs
11 g
3.8%
Protein
2.5 g
Fiber
2.7 g
11%
Sugar
5.1 g
Sodium
414 mg
17%
Trans fat
0.0 g
Cholesterol
1.1 mg
0.4%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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© 2022 Recipes owned by Sabrinas Organizing blog and owner Sabrina Quairoli


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Roasted Peppers, Onion, and Tomato Salad

Roasted Peppers, Onion, and Tomato Salad

Nutrition facts for Roasted Peppers, Onion, and Tomato Salad

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

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I love sharing my passion for organizing life and the home. I hope you get inspired when visiting my home organizing tips, quick weeknight recipes, party planning ideas, and DIY organizing projects.

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Comments

  1. Janet Barclay

    July 02, 2019 at 12:23 pm

    This sounds amazing!

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