Grilled Bell Peppers Salad

A barbecue picnic won’t be complete without the vibrant colors of this simple and refreshing salad.

Serves 6 Prep Time 8 to 10 minutes, plus 20 minutes cool-down

3 red bell peppers
3 green bell peppers
3 yellow bell peppers
2 cloves garlic chopped
1/2 teaspoon salt
2 tablespoons balsamic vinegar
2 tablespoons lemon juice
1/2 cup extra virgin olive oil
fresh basil, chopped
1/4 cup slivered Parmesan cheese
1/4 cup toasted walnuts, coarsely chopped

1 On a grill pan or panini press, grill the bell peppers for 4 to 6 minutes or until the skin on all sides become charred.

2 Transfer the grilled peppers to a baking dish and cover with plastic wrap immediately—this will “steam” the grilled peppers. Then wrap each pepper in paper towel and let cool for 20 minutes.

3 Peel the peppers with a small knife and cut into strips. Arrange the peppers on a platter, alternating the colors. Set aside.

4 Make the dressing: In a food processor, put garlic and salt and pulse until garlic is pasty. Add vinegar and lemon juice, and pulse until the salt is dissolved. While the processor is still running, throw in the oil and basil. Process just until combined.

5 Drizzle dressing over the arranged bell peppers. Top with the cheese and walnuts.

Serving instruction: Serve this salad immediately or put it in a serving dish and cover with plastic wrap until ready to serve, but his has to be served within a few hours after it’s prepared.

Photography by Ocs Alvarez

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