This bell pepper salad has been a favorite in my family for years. My mom often serves this, along with marinated eggplants, goat cheese and crusty bread, as part of a delicious sandwich bar. The original recipe came from a family friend who is a great chef, however, beyond that I'm not sure where this originated. Over time, my mom has simplified the technique for making this, but it tastes exactly the same as the fancier version.
This salad can last a week in your fridge, but the basil will begin to wilt. It still tastes good, but will not look as nice if you're going for presentation. If you're planning to make this ahead of time, only add the basil before serving. Also, feel free to use red, yellow or orange bell peppers in this salad. I've often used only red peppers, but it looks prettiest with some yellow or orange added. This makes a great appetizer, side dish, or picnic food, and it has been a hit every time I've made it.
2 red bell peppers
2 yellow bell peppers
2 orange bell peppers
4-1/2 tablespoon olive oil
1 1/2 tablespoon balsamic vinegar
1 orange, peel only, cut into strips
12 large fresh basil leaves, chopped
Preheat oven to 350ºF/176ºC.
Place peppers on a baking sheet roast for 45 minutes. Turn the peppers over half way through roasting. The bell peppers should be charred and blackened. Allow peppers to cool until you are able to handle them.
Peel and seed bell peppers, then cut into 3/4 inch strips. Place peppers in a bowl and mix in the oil, vinegar, and orange peel. Allow to marinate for at least one hour, or place in fridge and leave it overnight.
Bring peppers to room temperature before serving. Mix in basil and serve. Pin It Now!
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