This classic Italian salad celebrates the smoky sweetness of roasted bell peppers paired with creamy fresh mozzarella and ripe tomatoes. The dressing is a bright, savory emulsion of olive oil, red wine vinegar, and anchovy paste, providing a deep umami backbone that balances the fresh vegetables. It offers a beautiful contrast of textures, from the tender charred peppers to the crisp peas and soft cheese. Perfect as a light main course for a summer dinner or a sophisticated side dish for gatherings, it comes together with simple ingredients but delivers impressive, restaurant-quality flavor.
Insalata De Peperoni Arrostiti (Roasted Pepper Salad)
Description
This classic Italian salad celebrates the smoky sweetness of roasted bell peppers paired with creamy fresh mozzarella and ripe tomatoes. The dressing is a bright, savory emulsion of olive oil, red wine vinegar, and anchovy paste, providing a deep umami backbone that balances the fresh vegetables. It offers a beautiful contrast of textures, from the tender charred peppers to the crisp peas and soft cheese. Perfect as a light main course for a summer dinner or a sophisticated side dish for gatherings, it comes together with simple ingredients but delivers impressive, restaurant-quality flavor.Ingredients
Directions
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In a medium bowl, combine the mayonnaise, anchovy paste, and red wine vinegar.
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Slowly pour in the olive oil in a steady stream, stirring constantly to emulsify the dressing.
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Stir in the minced red onion, chopped parsley, chopped capers, and salt. Set aside.
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Preheat the broiler to high.
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Place 6 bell peppers (any combination of red and green) on a baking sheet.
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Broil the peppers, placing the sheet as close to the heat as possible, turning occasionally until the skins are charred and blistered all over, about 25 minutes per batch. Repeat with the remaining peppers.
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Immediately transfer the hot peppers to brown paper bags, seal the bags, and let them steam for about 20 minutes to loosen the skins.
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Peel the peppers to remove the charred skin, then core them. Cut them in half and remove the seeds and ribs.
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Slice the peeled peppers lengthwise into 1-1/2-inch wide strips.
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If using fresh peas, blanch them in boiling salted water for 5 minutes. Drain and refresh under cold running water, then drain again. If using frozen peas, thaw them completely.
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Arrange alternating strips of red and green pepper around the edge of a large serving platter.
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Layer alternate slices of fresh mozzarella cheese and tomato down the center of the platter.
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Sprinkle the prepared peas over the cheese and tomatoes.
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Drizzle the anchovy dressing generously over the entire salad and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 26.5kcal
- % Daily Value *
- Total Fat 2.8g5%
- Saturated Fat 0.4g2%
- Cholesterol 0.5mg1%
- Sodium 23.0mg1%
- Total Carbohydrate 0.3g1%
- Dietary Fiber 0.1g1%
- Sugars 0.1g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The dressing can be prepared up to 4 days in advance. Cover and refrigerate until ready to use.
The salad can be completely assembled 3 to 4 hours ahead of serving. Keep it covered at room temperature until ready to serve.
For a vegetarian version, omit the anchovy paste or substitute with a teaspoon of Dijon mustard for extra tang.
