Grilled Three-Pepper Salad

This zesty salad fits in next to all of your grilled specialties.

from Taste of Home Backyard Grilling

Quick look

  • prep 20 min    cook 10 min
  • serves 10-12

Ingredients

  • 2 each large green, sweet red and yellow peppers, cut into 1-inch pieces
  • 1 large red onion, halved and thinly sliced
  • 1 pound bulk mozzarella cheese, cut into bite-size cubes
  • 1 can (6 ounces) pitted ripe olives, drained and halved

Vinaigrette

  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tbsp. lemon juice
  • 2 tbsp. Dijon mustard
  • 1 tbsp. minced fresh basil (or 1 tsp. dried)
  • 1/2 tsp. cayenne pepper
  • 1/2 tsp. garlic powder

    How to make it 

  • 1

    Thread peppers onto metal or soaked wooden skewers; grill or broil for 10-12 minutes or until edges are browned. Remove from skewers and place in a large bowl.

  • 2

    Add onion, mozzarella and olives; toss gently. Cover and refrigerate.

  • 3

    In a jar with tight-fitting lid, combine vinaigrette ingredients, shake well. Pour over the pepper mixture just before serving; toss to coat.