Summery vine-fresh bell peppers are stars in most of my cooking this time of year. They add a great crunch and pop of color to everything they touch.
Bell peppers can be used in just about anything from kabobs to stir-fries to salads. To celebrate their prime season, I put together this gorgeous tri-colored pepper salad with sweetened vinaigrette. For this recipe, I used three pepper colors (yellow, orange and red) that I picked up from the local Whole Foods in Boca Raton.
If you’re wondering about the difference between each colored bell pepper, I’ll explain. All bell peppers start out green. Some peppers stay green, while others turn yellow, orange and red as they achieve their final color at maturity. Because growers have to leave bell peppers on the vine longer to turn yellow, orange or red, they also charge more for them at the market. The red pepper is the sweetest, and all peppers are rich in vitamins A and C as well as beta-carotene. So they’re in-season, colorful and good for you!
In the sweet balsamic dressing, quality and flavor of the balsamic vinegar plays a large part in the overall taste. I used a high-quality, thick balsamic with fig flavor notes. Any balsamic with fruity undertones is going to taste great in this salad, especially when seasoned with olive oil, sugar, salt and pepper. If you use a sharp or sour tasting balsamic, try adding some additional sugar to sweeten it to your liking.
This salad is great to transport to a BBQ or pool party, as the peppers and basil are sturdy and don’t deteriorate easily. I will be making this all summer long!
Bell Pepper Salad with Sweetened Vinaigrette
Makes two full salads, or four small sides.
Ingredients
3 bell peppers, each varying in color (yellow, red, orange or green)
1 tablespoon good quality balsamic vinegar
1 teaspoon good quality olive oil
1 teaspoon sugar
Salt and pepper to taste
3 basil leaves, julienne
4 ounces white cheddar cheese, shaved
Directions
1. Core the peppers, and slice them lengthwise into thin strips. Place them into a serving bowl, toss to mix the colors and set aside.
2. Make the dressing by combining balsamic, olive oil, sugar, salt and pepper into a small bowl. Mix to combine.
3. Top the pepper slices with basil and cheese. Generously spoon dressing over the top of the salad and serve.
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About Amanda Jane
Amanda Jane is the creator of the food blog Seasonally Jane, a creative space where she shares her love of seasonally inspired cooking through original recipes, photography and writing. Seasonally Jane celebrates the use of peak-season fruits and vegetables with an emphasis on organic whole foods and unique ingredients. Amanda launched her blog in September 2014 and is based in Lighthouse Point.
