Roasted Bell Pepper Salad recipe - ingredients, nutrition and when to eat it
This salad pairs roasted bell peppers with olive oil, balsamic vinegar, and cheese.
This salad pairs roasted bell peppers with olive oil, balsamic vinegar, and cheese. The peppers' sweet, tender flavor goes well with the tangy dressing and savory cheese. It's a lovely choice for a light lunch or as a dinner side.
Salads & light · 20 minutes to cook
Nutrition (per 180.5g serving): 171.5 kcal · protein 6.1g · carbohydrate 10.8g · fat 12.1g · sodium 134.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: For softer pepper skins, place the roasted peppers in a covered bowl for 5 minutes, then peel them.
Tips: Some cheeses are quite salty, so add a little first, taste, and then add more as needed.
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Ingredients (1 serving)
- Red bell pepper — 1 pc
- Olive oil — 1 tsp
- Balsamic vinegar — 1 tsp
- Cheese — 20 g
- Ground black pepper — 0.2 tsp