Description
A refreshing roasted red pepper salad with a mix of flavors.
Ingredients
Scale
- 2 roasted red peppers
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt to taste
- Pepper to taste
Instructions
- Preheat your oven to 450°F (230°C).
- Roast the red peppers until charred, about 20 minutes.
- Let the peppers cool, then peel and slice them.
- In a bowl, combine roasted peppers, cherry tomatoes, red onion, and basil.
- Drizzle with olive oil and balsamic vinegar.
- Add salt and pepper to taste.
- Toss gently to combine.
- Serve chilled or at room temperature.
Notes
- Use fresh ingredients for the best flavor.
- Can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted red pepper salad