Italian Pepper Salad Recipes

ITALIAN OLIVE AND PEPPERS SALAD

Steps:

• In small bowl, mix vinaigrette ingredients with wire whisk, or shake in jar with tight-fitting cover.
• In large bowl, place salad ingredients.
• Drizzle salad with vinaigrette; toss to coat. Sprinkle with pepper. Serve immediately.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

ITALIAN ROASTED PEPPER SALAD RECIPE

Steps:

• Heat up a cast iron plate on medium high flame.
• Roast the peppers on all sides until charred. Transfer to a bowl and cover tightly with plastic wrap. Allow them to sit at room temperature until cool enough to handle.
• Once the peppers have cooled down, gently start peeling away the charred skins and discard.
• Optional but not needed: in the case of small sweet peppers, you can cut the peppers in half lengthwise and with a pairing knife remove the seeds and the core.
• In a small bowl whisk together the olive oil and vinegar and season to taste with the sea salt. Adjust with more red wine vinegar until the magic balance is attained. Add the grated garlic and taste again, even ten times if you must. Alternatively you can use a small jar with a tight lid to shake up the dressing.
• Pour the Italian dressing over the roasted peppers making sure sure they are coated evenly. Sprinkle with the red pepper flakes.
• Garnish with the basil or thyme and capers (optional), then serve as a side dish, on top of bruschetta or on the antipasto platter.

QUICK ITALIAN SALAD

Steps:

• For the dressing: In a blender, add the olive oil, mayonnaise, Parmesan, parsley, sugar, vinegar, black pepper, salt, red pepper flakes, garlic and lemon juice and blend until pureed.
• For the salad: Put the romaine and iceberg greens in a large bowl and toss with the dressing. Top the salad with the pepperoncini, olives, tomatoes and onions. Sprinkle with Parmesan at the end.

SUMMER PEPPER SALAD

Steps:

• In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.

ITALIAN CHOPPED SALAD

Steps:

• Place the red onion in a small bowl and cover with cold water (this step keeps the onion's flavor but removes some of its harsh aftertaste). Let sit while you prepare the rest of the salad.
• Place the sun-dried tomatoes in a separate bowl and cover with hot water to rehydrate. Let sit while you prepare the rest of the salad.
• Peel the kale leaves off of the stems and discard the stems. Chop the leaves into very thin ribbons. You will have about 6 cups. Place in a very large mixing bowl and sprinkle with a pinch of kosher salt. Grab the kale by big handfuls, massaging it with your hands until it turns dark green in color, feels softer, and is fragrant. Don't skip this step! It makes the kale tender and delicious.
• To the bowl, add the romaine, cherry tomatoes, chickpeas, cheese, salami (if using), pepperoncini, and olives.
• Mix up the dressing: in a large liquid measuring cup or small mixing bowl, whisk together all of the ingredients-olive oil, vinegar, mustard, garlic, honey, oregano, salt, and pepper. Alternatively, you can shake all of the ingredients together in a mason jar with a tight-fitting lid.
• Drain the red onion and sun-dried tomatoes. Add to the bowl with the romaine mixture.
• If serving the salad all at once, drizzle enough dressing on to lightly coat it, then toss to combine (when in doubt, start with less dressing. It's easy to over dress a salad!). Or, if you are serving the salad over a series of days, toss the salad without the dressing to combine, then dress only the portion you plan to eat right away. Taste and add extra salt or pepper as desired.

ITALIAN PEPPER SALAD

Steps:

• Cut peppers in half.
• Remove seeds and wash peppers.
• Place on baking sheet and broil, until skins blacken.
• Remove from pan and place in brown paper bag.
• Close bag and allow to sit 5 minutes.
• Remove from bag and scrape off skins.
• Slice into 1/4 inch strips.
• Mix in bowl with all other ingredients.
• Refrigerate and allow to marinate for one hour.
• Stir before serving.
• Cooking time includes one hour marinating.

ITALIAN ZUCCHINI SALAD

Steps:

• Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.