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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


Credit: Matt Armendariz

Recipe Summary

30 mins
50 mins
10 cups


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; fat 28g; cholesterol 20mg; saturated fat 7g; carbohydrates 37g; mono fat 15g; poly fat 2g; insoluble fiber 5g; sugars 4g; protein 11g; vitamin a 2601.8IU; vitamin c 142.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.3mg; folate 42.3mcg; sodium 513mg; potassium 263mg; calcium 174mg; iron 2.5mg.