Italian Roasted Pepper Salad with Spinach, Olives & Tomatoes
Ingredients
- 2 red bell peppers
- 2 green bell peppers
- 1 cup cherry tomatoes halved
- 1/3 cup Italian black olives or kalamata, pitted
- 2 cups baby spinach lightly packed
- 1 cup fresh mozzarella balls sliced
- 1 small garlic clove finely minced
- 3 -4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar or fresh lemon juice
- Handful of chopped fresh parsley
- Salt and black pepper to taste
- Optional: a pinch of dried oregano or torn fresh basil leaves
Instructions
- Roast the peppers: Char the red and green bell peppers on an open flame, grill, or under a broiler until the skins blister. Place in a covered bowl or bag to steam for 10 minutes, then peel off the skins, remove seeds, and slice into strips.
- Assemble the salad: In a large bowl, add the roasted pepper strips, cherry tomatoes, mozzarella, olives, and baby spinach.
- Make the dressing: In a small bowl, whisk together olive oil, vinegar or lemon juice, garlic, salt, and pepper.
- Toss & rest: Pour the dressing over the salad and toss gently until the spinach is just wilted and everything is coated. Let sit for 15–20 minutes so the flavors can meld.
- Finish: Sprinkle with chopped parsley and a touch of oregano or fresh basil, if using. Serve at room temperature or lightly chilled.
Tip: This salad is even better the next day. Serve with grilled bread or as a fresh side to roasted chicken, fish, or a big bowl of pasta.