Roasted Pepper and Tomato Salad

Dive into the world of flavors with our delectable Roasted Pepper and Tomato Salad! A perfect blend of succulent tomatoes and aromatic peppers, this dish is not only vibrant but also packed with nutrition. Ideal for those on a health journey, AH7 brings you this impeccable, mouthwatering delicacy that promises an explosion of taste in every bite.

Ingredients for Roasted Pepper and Tomato Salad:

• Red bell peppers: 2 (2 medium-sized)
• Tomatoes: 4 (4 medium-sized)
• Extra virgin olive oil: 2 tbsp (30 ml)
• Fresh basil leaves: 10 (10 leaves)
• Garlic cloves: 2 (2 cloves)
• Salt: 1/2 tsp (2.5 ml)
• Black pepper: 1/4 tsp (1.25 ml)
• Fresh mozzarella cheese (optional): 100g (3.5 oz)
• Balsamic vinegar: 1 tbsp (15 ml)

Preparation and Cooking Time: 30 minutes

Serves: 2

Nutritional Facts (Per Serving):

• Calories: 210
• Protein: 7g
• Carbohydrates: 12g
• Fats: 15g
• Dietary Fiber: 3g
• Sodium: 300mg

Instructions:

1. Start by preheating the oven to 475°F (245°C).
2. Wash and dry the bell peppers and tomatoes. Place them on a baking sheet.
3. Drizzle 1 tbsp of olive oil over the peppers and tomatoes, ensuring they’re coated well.
4. Roast them in the oven for about 15-20 minutes, or until the skin of the peppers starts to char and blister.
5. Once roasted, remove them from the oven and let them cool.
6. Peel off the skin of the peppers and slice them into thin strips.
7. Quarter the tomatoes and remove the seeds.
8. In a large mixing bowl, combine the roasted pepper strips, tomato quarters, and finely chopped garlic.
9. Drizzle the remaining olive oil, balsamic vinegar, and season with salt and black pepper. Give it a good toss.
10. If you’re adding mozzarella, tear it into small chunks and add it to the salad.
11. Garnish with fresh basil leaves.
12. Serve immediately or let it marinate for a bit to intensify the flavors.

Tips:

1. Using different colored bell peppers can enhance the visual appeal of the Roasted Pepper and Tomato Salad.
2. For an extra zing, consider adding a splash of lemon juice or zest.
3. The salad tastes even better when left to marinate for a couple of hours in the fridge.
4. If mozzarella isn’t your thing, feta cheese or goat cheese could be a fantastic alternative.

Serving Suggestions:

• This Roasted Pepper and Tomato Salad can be a standalone dish or a fantastic side to grilled chicken or fish.
• Pair it with a crusty bread or garlic toast to soak up all the delightful juices.
• Perfect for summer picnics or even as a refreshing starter before a hearty meal.

Your journey towards a flavorful and healthy lifestyle just got more delightful with our Roasted Pepper and Tomato Salad. AH7 is always committed to ensuring you have the best recipes on hand to keep your palate and body equally happy. Dive into this salad, savor the burst of fresh flavors, and take a step towards better health. After all, good food is a journey, not a destination.

Roasted Pepper and Tomato Salad

Dive into the world of flavors with our delectable Roasted Pepper and Tomato Salad! A perfect blend of succulent tomatoes and aromatic peppers, this dish is not only vibrant but also packed with nutrition. Ideal for those on a health journey, AH7 brings you this impeccable, mouthwatering delicacy that promises an explosion of taste in every bite.

3 from 2 votes

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Nutritions

Nutrition Facts

Roasted Pepper and Tomato Salad

Amount per Serving

Calories

210

% Daily Value*

Fat

 

15

g

23

%

Sodium

 

300

mg

13

%

Carbohydrates

 

12

g

4

%

Fiber

 

3

g

13

%

Protein

 

7

g

14

%

* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

• Red bell peppers: 2 2 medium-sized
• Tomatoes: 4 4 medium-sized
• Extra virgin olive oil: 2 tbsp 30 ml
• Fresh basil leaves: 10 10 leaves
• Garlic cloves: 2 2 cloves
• Salt: 1/2 tsp 2.5 ml
• Black pepper: 1/4 tsp 1.25 ml
• Fresh mozzarella cheese optional: 100g (3.5 oz)
• Balsamic vinegar: 1 tbsp 15 ml

Instructions

• Start by preheating the oven to 475°F (245°C).
• Wash and dry the bell peppers and tomatoes. Place them on a baking sheet.
• Drizzle 1 tbsp of olive oil over the peppers and tomatoes, ensuring they’re coated well.
• Roast them in the oven for about 15-20 minutes, or until the skin of the peppers starts to char and blister.
• Once roasted, remove them from the oven and let them cool.
• Peel off the skin of the peppers and slice them into thin strips.
• Quarter the tomatoes and remove the seeds.
• In a large mixing bowl, combine the roasted pepper strips, tomato quarters, and finely chopped garlic.
• Drizzle the remaining olive oil, balsamic vinegar, and season with salt and black pepper. Give it a good toss.
• If you’re adding mozzarella, tear it into small chunks and add it to the salad.
• Garnish with fresh basil leaves.
• Serve immediately or let it marinate for a bit to intensify the flavors.

Notes

Tips:
Using different colored bell peppers can enhance the visual appeal of the Roasted Pepper and Tomato Salad.
For an extra zing, consider adding a splash of lemon juice or zest.
The salad tastes even better when left to marinate for a couple of hours in the fridge.
If mozzarella isn’t your thing, feta cheese or goat cheese could be a fantastic alternative.
Serving Suggestions:
This Roasted Pepper and Tomato Salad can be a standalone dish or a fantastic side to grilled chicken or fish.
Pair it with a crusty bread or garlic toast to soak up all the delightful juices.
Perfect for summer picnics or even as a refreshing starter before a hearty meal.
Your journey towards a flavorful and healthy lifestyle just got more delightful with our Roasted Pepper and Tomato Salad. AH7 is always committed to ensuring you have the best recipes on hand to keep your palate and body equally happy. Dive into this salad, savor the burst of fresh flavors, and take a step towards better health. After all, good food is a journey, not a destination.