Grilled Pepper Salad

Contributor: Carla Bayot
Prep Time
Cook Time 
Total Time
15 mins
30 mins
45 mins
  • 2 red bell peppers
  • 2 green bell peppers
  • 1 clove garlic, chopped
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley or slivered fresh basil
  • 2 yellow bell peppers
  • 1/2 teaspoon coarse salt, or more to taste
  • 1 tablespoon balsamic vinegar
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons toasted pine nuts
  1. Set up the grill for direct grilling and preheat to high
  2. When ready to cook, place all the peppers on the grate and grill until the skins are charred on all sides, 4 to 6 minutes per side (16 to 24 minutes in all), turning with the tongs. Transfer the hot peppers to a baking disband cover with plastic wrap. Alternatively, wrap each in a wet paper towel (the steam generated by the hot peppers and water helps you remove the skin). Let the peppers cool to room temperature, about 20 minutes.
  3. Meanwhile, make the dressing. Place the garlic and salt in a nonreactive mixing bowl and mash to a paste with the back of a wooden spoon. Add the vinegar and lemon juice and whisk until the salt is dissolved. Whisk in the oil, parsley, and pine nuts.
  4. Using the tip of a paring knife, pull or scrape the skin off the peppers. Don't worry about removing every last bit. A few burnt specks add character.
  5. Cut out the stem end and discard.
  6. Cut open the peppers and scrape out the veins and seeds with a knife.
  7. Cut into quarters or strips and arrange the pepper pieces on a platter, alternating pieces of different colors. Stir the dressing and spoon it over the peppers. You can serve the salad right away, or let it sit for a few hours to allow the flavors to blend.

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