Best 2 Colorful Pepper Salad Recipes

**Kickstart Your Taste Buds with a Colorful Symphony of Flavors: A Culinary Journey through Alice's Vibrant Pepper Salad Recipes**

Embark on a culinary adventure with Alice's tantalizing pepper salad recipes, a vibrant explosion of flavors that will awaken your senses and leave your taste buds craving more. From the classic Roasted Red Pepper Salad, a timeless delight bursting with smoky sweetness, to the innovative Grilled Bell Pepper Salad, where charred peppers dance harmoniously with a tangy dressing, each recipe is a testament to the versatility and allure of peppers.

Indulge in the refreshing simplicity of the Marinated Pepper Salad, where crisp bell peppers bathe in a zesty marinade, or dive into the bold and spicy depths of the Szechuan Pepper Salad, where fiery peppers unite with aromatic Sichuan spices. Experience the harmonious fusion of East and West in the Asian Pepper Salad, a medley of crunchy vegetables tossed in a sweet and savory dressing, or savor the rustic charm of the Italian Pepper Salad, where roasted peppers mingle with fresh herbs and tangy balsamic vinegar.

Here are our top 2 tried and tested recipes!

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

BELL PEPPER SALAD WITH CAPERS AND OLIVES

Bell Pepper Salad With Capers and Olives image

At summer's end, sweet peppers of every color are ripe and ready, far better than the bland supermarket hot-house varieties available year-round. Thinly sliced and dressed with an assertive vinaigrette, these peppers make an ideal first course or antipasto.

Provided by David Tanis

Categories salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

4 sweet bell peppers, in different colors
1 anchovy fillet, plus more for garnish
1 small garlic clove
2 tablespoons red wine vinegar
1 teaspoon capers, chopped, plus whole capers for garnish
1/4 cup extra-virgin olive oil
Salt and pepper
1 cup halved cherry tomatoes, lightly salted
1/2 cup green or black olives, such as Castelvetrano or Moroccan, pitted, if desired
Arugula, for garnish (optional)
Dried Italian oregano, for sprinkling (optional)

Steps:

Cut peppers in half from top to bottom. Remove stems, seeds and veins, then slice peppers into strips about ⅛-inch wide.
Make a vinaigrette: Using a mortar and pestle, smash anchovy fillet and garlic into a paste. Transfer to a small bowl, and add red wine vinegar and chopped capers. Stir in olive oil and season vinaigrette with salt and pepper.
Put sliced peppers in a large bowl. Season with salt and pepper, and toss. Add vinaigrette and toss again. Leave for 10 minutes, then taste again and adjust seasoning. (The salad can sit for 15 to 20 minutes without suffering.)
Transfer to a serving platter. Garnish with cherry tomatoes, whole capers, olives and anchovy fillets. Surround with arugula, if using. Sprinkle with oregano, if using.

Tips:

Choose the ripest and freshest peppers available. This will ensure the best flavor and texture.
Use a variety of colors of peppers. This will make the salad more visually appealing and add a variety of flavors.
Slice the peppers thinly. This will help them to cook evenly and absorb the dressing better.
Marinate the peppers for at least 30 minutes before serving. This will help to enhance their flavor.
Use a light and flavorful dressing. A simple vinaigrette or lemon-tahini dressing is a good option.
Serve the salad immediately or chill it for later. It is best enjoyed within a few hours of making it.

Conclusion:

Colorful Pepper Salad is a delicious and healthy side dish or appetizer. It is easy to make and can be tailored to your own taste preferences. Experiment with different types of peppers, dressings, and toppings to create a salad that you will love. This salad is a great way to use up leftover peppers and is a perfect addition to any summer cookout or potluck.