I'm going to continue the salad theme now that the warm weather is here. Salads are always quick and easy to prepare - especially at the last-minute. I had a few unexpected guests over last weekend to catch our local baseball team's game on tv and only a short while to prepare, so I came up with a quick: Roasted Pepper Salad.
The nice thing about this pepper salad is that not only does it take a short while to prepare, but it turns out to be very versatile. This salad can be eaten as is, as a bruschetta topping or on a sandwich, burger or hot dog. All it takes is a jar of roasted peppers, minced onion, chopped basil, minced garlic, oil and balsamic. You can absolutely make your own roasted peppers - which I usually prefer - but as I said, this was a quicky prep. I didn't have the time to roast the peppers from scratch. If you have the time, go for it. But this literally took minutes to do and the results were a homerun.
Roasted Pepper Salad
1- 12oz jar of roasted peppers, drained
1 small clove of garlic, minced
1/4 medium onion, minced
1 1/2 tbs fresh basil, chopped (or 2 tsp
2 tbs balsamic vinegar
1/4 cup olive oil
Mix all ingredients and serve.
Now if you choose to roast your own peppers, you can take 4 bell peppers (any color - or combo thereof) blacken the skins either in a 550-degree oven, on a grill or on top of the stove. Place the blackened peppers in a container with a lid and let sweat and cool down for about an hour. Remove the skins and seeds and then dice. If time doesn't permit, the jarred ones work just as well.
So there you have it, gang. Hope you decide to try this. As I said, it's a versatile dish and easy enough to prepare that it could become one of your go-to recipes. Let me know how you like it.
Until next week, keep on homegating!
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