grilled sweet pepper and kalamata salad: a mediterranean treat

I love to make this sweet pepper salad for guests. Adapted from Fran Warde's Food for Friends, this colorful dish presents the perfect balance between sweet and salty -- and it's a tough one to screw up. It's also a superb late summer picnic salad and a sumptuous side dish to any number of pasta, chicken, or meat dishes.

Grilled Sweet Pepper and Kalamata Salad

4 red peppers, seeded and cut into large chunks
4 green peppers, seeded and cut into large chunks
4 yellow peppers, seeded and cut into large chunks
3 red onions, quartered lengthwise (keeping the core so it stays in one piece)
1/4 cup olive oil
1/3 cup fig balsamic vinegar
2 tablespoons of honey
2 cups pitted kalamata olives, chopped
salt and pepper
1 bunch parsley, chopped


Place the bell peppers and onions into a large bowl and coat with olive oil, salt, and pepper. Transfer to the grill and cook until medium-soft with grill marks.

Return cooked vegetables to a bowl and toss with vinegar, honey, and olives. Mix well and garnish with parsley.

You can also make this recipe by roasting the vegetables in a roasting pan on 350 degrees for about 40 minutes and then tossing them with vinegar, honey, and olives. It's equally delicious.

Comments

[Peter M]

Sweet, caramelized vegetables...some tart cheese would be grand in here too!

[Angela]

Peter: Feta would be lovely sprinkled on top at the last minute. Yum. Thanks for visiting!

[hotsaucedaily]

I'm putting this recipe in my to do list. Love the ingredients... looks and sounds yummy!

Angela, your food photos are beautiful.

Brian Meagher

[Maria]

what a lovely salad! Great photos!

[Angela]

Thanks, Brian! I'm glad you like the photos. Let me know what you think of the salad!

Thanks, Maria! Bell peppers are so photogenic!

[White on Rice Couple]

I have a big soft spot for grilled red onion! I really like your suggestion of feta cheese sprinkled on top too!

[Angela]

Thanks, White on Rice! I hear you about grilled red onions. I love them in just about anything -- sandwiches, salads, and on pizza ... the list goes on!