Grilled Red Pepper, Sweet Onion And Tomato Salad
Enjoy a vibrant and flavorful Grilled Vegetable Salad, perfect for summer gatherings and BBQs. Charred bell peppers, sweet onions, and juicy tomatoes are tossed with a fresh basil vinaigrette for a colorful and delicious dish that celebrates the best of the season. This salad is a delightful medley of smoky, sweet, and tangy flavors that will brighten any meal.
— Constant Cookbook
Ingredients
- 2 red or yellow bell peppers
- 2 sweet white onions, such as Maui, Vidalia
- or Walla Walla, cut into rounds 3/4 inch thick
- 4 large red or yellow tomatoes, about
- 2 lb. total
- Olive oil or vegetable oil for coating
- 1 bunch fresh basil, stemmed, coarsely
- chopped if desired
- 2 garlic cloves, minced
- 2 Tbs. balsamic vinegar
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Instructions
- Prepare a charcoal or gas grill for direct grilling over high heat, or preheat an indoor electric grill. Oil the grill rack.
- Put the bell peppers, onion rounds and tomatoes in a bowl and coat them with oil.
- Grill the peppers directly over high heat, turning to char and blister them on all sides, 5 to 7 minutes. Transfer to a paper bag, close the bag and let cool for 10 minutes.
- Meanwhile, grill the onion rounds, turning once, until grill-marked and partly tender, 2 to 3 minutes per side. Transfer to a cutting board. Grill the tomatoes, turning often, until grill-marked, 3 to 4 minutes. Do not overcook. Transfer to the cutting board.
- Peel the peppers and cut open to remove the seeds and stems. Chop the peppers coarsely and mound on a platter. Coarsely chop the onions, then core and chop the tomatoes and add them to the platter. Scatter the basil leaves on top of the vegetables.
- To make the vinaigrette, combine the garlic and vinegar in a small bowl. Gradually whisk in the olive oil. Pour the dressing over the vegetables and toss well. Season with salt and pepper and serve. Serves 4.
Yield
Serves 4.
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