Toss a colorful mix of grilled bell peppers with briny olives, sweet sun-dried tomatoes and balsamic vinaigrette for a lovely side dish. Or spread crostini with goat cheese and top it with this salad for an easy summer appetizer.
Makes 4 servings, about 1 cup each.
Ingredients:
4 Bell peppers (mixed colors), halved, seeded and stemmed
1/4 Cup Halved and pitted oil-cured black olives
1/4 Cup Rinsed and chopped oil-packed sun-dried tomatoes
1 Tablespoon Extra-virgin olive oil
8 Tablespoon Balsamic vinegar
1/8 Teaspoon Salt
1/4 Cup Lime
Directions:
Grill peppers on medium-high turning once, until soft and charred in spots, about 5 minutes per side. When cool enough to handle, chop the peppers into cubes and toss with olives, sun-dried tomatoes, oil, vinegar, lime and salt in a large bowl.
MAKE AHEAD TIP: Cover and refrigerate for up to 3 days.
(Originally on Miracle Fruit Man)
