Roasted peppers with fresh and sun-dried tomatoes, in a dressing of balsamic vinegar, garlic, and anchovies.
2 | yellow or red sweet peppers, quartered lengthwise | 400 g | |
4 | tomatoes, sliced | 480 g | |
6 | sun-dried tomatoes (oil packed), chopped | 24 g | |
3 | anchovy fillets, chopped | 12 g | |
3 1/2 tsp | capers | 10 g | |
1 tbsp | pine nuts [optional] | 7 g | |
12 | black olives | 1/4 cup | |
1/3 cup | extra virgin olive oil | 85 mL | |
1 tbsp | balsamic vinegar | 15 mL | |
1 tbsp | lemon juice, freshly squeezed | 1/2 lemon | |
1 tbsp | Parsley and Garlic Base | 15 mL | |
2 tbsp | chives, fresh, chopped | 6 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
This salad may be prepared and dressed 1-2 hours before serving.
per 1 serving (250 g)
Amount % Daily Value |
Calories 270 |
Fat 24 g 37 % |
Saturated
3.3 g
17 % |
Cholesterol 0 mg |
Sodium 340 mg 14 % |
Carbohydrate 13 g 4 % |
Fibre 3 g 14 % |
Sugars 7 g |
Net Carbs 10 g |
Protein 3 g |
Vitamin A 66 % |
Vitamin C 300 % |
Calcium 4 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 1 ½ |
Meat and Alternatives | 0 |
Fats | 4 ½ |
I really like the combined flavors in this dish. It tastes very much like an Italian antipasto. I agree that prep time could get longish if you use fresh peppers. I often use good quality bottled roasted peppers (especially in winter) with good results. It is important to get the vinigrette right - follow the recipe for this rather than doing it by eye. I somehow often end up with too much vinigrette for the contents of the salad (which I tweak depending on the size of my serving dish). Be sure to drizzle, don't drench! Also, leaving out the anchovies wouldn't compromise the overall taste of this dish.
Like someone had suggested here I made this with bottled peppers. My husband and I liked it. The kids weren't crazy about it though. I would leave out the sundried tomatoes next time I think. The leftovers we used as a bruschetta type topping. And don't forget to dip your bread in the vinegrette in the bottom of the platter! Yum!
This is a winner. I am looking forward to make it again in summer with fully-ripe peppers and tomatoes.