Served alongside your grilled protein of choice, this side dish salad has it all--vegetables, bread, and cheese. Serve with a fruit dessert and all your food groups are covered.

Gaby Dalkin
Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In an extra-large bowl toss sweet peppers with 1 tablespoon olive oil. Grill peppers on rack of a covered grill directly over medium-high 10 to 12 minutes or until skins are blackened in spots and blistered all over, turning occasionally. Return peppers to bowl. Cover with plastic wrap. Let stand 15 minutes.

  • Meanwhile, for croutons: On a baking sheet* or grill tray toss bread with 4 tablespoons olive oil; season with salt and black pepper. Place baking sheet on a grill rack directly over medium. Grill, covered, 8 to 10 minutes or until crisp on outside but still chewy in center, tossing occasionally. Let cool.

  • Peel, stem, and seed peppers; cut into 2-inch-long bite-size strips. In a large serving bowl whisk together vinegar, lemon juice, oregano, garlic, crushed red pepper, and remaining 4 tablespoons olive oil. Season to taste. Add peppers, croutons, and onion. Top with cheese and mint. Serves 6.


Wrap baking sheet in foil to prevent discoloration from grilling.

Nutrition Facts

426 calories; 28 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 15 g monounsaturated fat; 20 mg cholesterol; 513 mg sodium. 263 mg potassium; 37 g carbohydrates; 5 g fiber; 4 g sugar; 11 g protein; 0 g trans fatty acid; 2602 IU vitamin a; 143 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 0 mcg vitamin b12; 174 mg calcium; 2 mg iron;