Sunday, February 10, 2013

Simple Roasted Pepper Salad - Two Ways

We love peppers, and we love grilling. It is no coincidence that we also love roasted peppers. When they hit the market in the winter and the price is fair, we roast up a batch of peppers. Frequently they are best, when dressed in a simple fashion.

Roasted Peppers dressed in lemon, olive oil and green olives
Cafe Created
serves 2 or 3

3 peppers roasted, peeled and cut into strips
1 - 2 T lemon juice
2-3 T olive oil
4-6 green olives, cut in half and sliced thin
Salt and Pepper to taste

Layer peppers in a flat dish. Add slices olives. Drizzle with the lemon juice and olive oil. Season with Salt and Pepper.

Serve at room temperature.

For this presentation, increase peppers to 5, olives to 12-15, double the dressing, tossing half with diced Mozzarella cheese. Serves 6-8


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hearth and soul @ premeditated leftovers


Laurie said...

sounds yummy and so pretty too!

Athena at Minervas Garden said...

I love roasted peppers, and I like your addition of the olives. I bet it's as delicious as it looks in your photos!

Alea Milham said...

Both of these salads look great! I've pinned them to my salad board to try when we harvest peppers.