Best 4 Mediterranean Roasted Tri Color Bell Pepper Salad Recipes

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If you're looking for a colorful, flavorful, and healthy dish to add to your dinner rotation, Mediterranean roasted tricolor bell pepper salad is the perfect choice. This vibrant salad features roasted red, yellow, and orange bell peppers, which are tossed with a simple vinaigrette dressing and then topped with feta cheese, fresh herbs, and olives. It's a delicious and easy-to-make dish that is perfect for a light lunch or dinner, and it's also a great way to use up any leftover bell peppers you have on hand.

Here are our top 4 tried and tested recipes!

THREE PEPPER PASTA SALAD



Three Pepper Pasta Salad image

Although there are a lot of ingredients, this recipe is so easy and really delicious! Great to take to a picnic or party.

Provided by LINDA DEMARIA

Categories     Salad     Pasta Salad     Vegetarian Pasta Salad Recipes

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) package tri-color pasta
⅔ cup olive oil
3 tablespoons white wine vinegar
¼ cup fresh basil leaves
2 tablespoons grated Parmesan cheese
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 orange bell pepper, julienned
1 medium fresh tomato, chopped
1 (2.25 ounce) can black olives, drained
8 ounces mozzarella cheese, cubed

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.
  • In a blender or food processor, blend the olive oil, white wine vinegar, basil, Parmesan cheese, salt, and pepper until smooth.
  • In a large bowl, toss together the cooked pasta, dressing mixture, red bell pepper, yellow bell pepper, orange bell pepper, tomato, and olives. Top with mozzarella cheese to serve.

Nutrition Facts : Calories 482.7 calories, Carbohydrate 48 g, Cholesterol 19.2 mg, Fat 25.2 g, Fiber 3.6 g, Protein 16.2 g, SaturatedFat 5.9 g, Sodium 631 mg, Sugar 2.9 g

TRI-PEPPER SALAD



Tri-Pepper Salad image

A crisp green salad with subtle flavors!

Provided by JSCHAUFE

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 6

1 head romaine lettuce, torn into bite-size pieces
½ orange bell pepper, julienned
½ red bell pepper, julienned
½ yellow bell pepper, julienned
¼ ounce Parmesan cheese, thinly sliced
¼ cup raspberry vinaigrette salad dressing

Steps:

  • In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

Nutrition Facts : Calories 36.7 calories, Carbohydrate 7.3 g, Cholesterol 0.8 mg, Fat 0.5 g, Fiber 1.6 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 169.4 mg, Sugar 5.1 g

MEDITERRANEAN MIXED PEPPER SALAD



Mediterranean Mixed Pepper Salad image

If you love colored peppers (like me), this salad is for you! It is from a favorite cookbook of mine called 500 All Time Great Recipes. Notice how you make this ahead by 3 hours. Some people like lots of lemon and others not, so taste test it to meet your family's preferences. I did reduce the olive oil slightly.

Provided by WiGal

Categories     Peppers

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 red bell peppers, halved and seeded
2 yellow bell peppers, halved and seeded
2 tablespoons olive oil, DIVIDED
1 onion, thinly sliced
2 garlic cloves, crushed
1/8 teaspoon pepper
1 dash salt
lemon juice, generous squeeze
fresh parsley, chopped for garnish

Steps:

  • Broil the pepper halves for about 5 minutes, until the skin has blistered and blackened.
  • Pop them into a plastic bag, seal and leave for 5 minutes.
  • Meanwhile, heat 1 tablespoon of the olive oil in a frying pan and fry the onion for about 5-6 minutes, until softened and translucent.
  • Remove from the heat and reserve.
  • Take the peppers out of the bag and peel off the skins.
  • Discard the pepper skins and slice each pepper half into fairly thin strips.
  • Place the peppers, cooked onions, and any oil from the pan in a bowl.
  • Add the crushed garlic, pepper, salt; pour in the remaining 1 tablespoon olive oil, add a generous squeeze of lemon juice and season to taste.
  • Mix well, cover and marinate for 2-3 hours, stirring the mixture once or twice.
  • Just before serving, garnish the pepper salad with chopped fresh parsley.

MEDITERRANEAN ROASTED TRI-COLOR BELL PEPPER SALAD



Mediterranean Roasted Tri-Color Bell Pepper Salad image

(Sorry, I meant broiled.) Another recipe that demands quality ingredients. Please *do not* use green bell peppers in this recipe-they are too bitter tasting for this salad. This can also be served as an appetizer. Being typically Spanish, this is on the oily side. --fyi-- From Classic Spanish.

Provided by COOKGIRl

Categories     Vegetable

Time P1DT1h20m

Yield 4 serving(s)

Number Of Ingredients 10

2 large orange bell peppers, cut in half, seeded and membrane removed
1 large yellow bell pepper, cut in half, seeded and membrane removed
1 large red bell pepper, cut in half, seeded and membrane removed
1/3 cup olive oil (I reduced the amount by half)
1 yellow onion, peeled and thinly sliced
2 -3 garlic cloves, finely minced
squeeze fresh lemon juice
salt, to taste
cracked black pepper, to taste
fresh Italian parsley, for garnish

Steps:

  • BROIL the bell pepper halves for about 10 minutes or until the skin is blistered and blackened.
  • Place the bell peppers in a clean paper bag, seal bag and allow peppers to "sweat" for 10 minutes.
  • In the meantime, heat up 2 tablespoons of the olive oil in a frying pan and sautè the onion.
  • Fry for approximately 5-6 minutes until softened and translucent.
  • Remove pan from heat and set aside. Important: *Reserve* olive oil in the pan.
  • Next, take the bell peppers out of the paper bag and if cool enough to handle, peel the skins.
  • Discard the skins and slice the peppers into thin strips.
  • Place the bell peppers, the cooked onions and any remaining olive oil from the pan into a shallow salad bowl.
  • Add the crushed garlic and pour on the remaining olive oil.
  • Add a good squeeze of fresh lemon juice and season with salt and cracked black pepper to taste.
  • Mix ingredients well, cover and marinate 2-3 hours. Stir the mixture once or twice.
  • Finally, garnish the pepper salad with fresh chopped Italian parsley.
  • Serve at room temperature and with crusty bread.
  • Servings are estimated as a salad.

Tips:

  • Choose ripe and colorful bell peppers for the best flavor and presentation.
  • Cut the bell peppers into uniform-sized pieces so that they cook evenly.
  • Toss the bell peppers with olive oil, salt, and pepper before roasting to help them caramelize and develop flavor.
  • Roast the bell peppers at a high temperature so that they get slightly charred but still retain their shape.
  • Let the roasted bell peppers cool slightly before assembling the salad so that they don't wilt the greens.
  • Use a variety of greens in the salad for texture and flavor. Arugula, spinach, and kale are all good choices.
  • Add crumbled feta cheese, olives, and red onion to the salad for a salty and tangy flavor.
  • Drizzle the salad with a simple vinaigrette dressing made with olive oil, red wine vinegar, and honey.
  • Serve the salad immediately or chill it for later.

Conclusion:

Mediterranean Roasted Tri-Color Bell Pepper Salad is a delicious and healthy salad that is perfect for a summer meal. The roasted bell peppers are sweet and smoky, the greens are crisp and refreshing, and the feta cheese, olives, and red onion add a salty and tangy flavor. This salad is also very easy to make and can be prepared in advance. If you are looking for a light and flavorful salad to enjoy this summer, give this recipe a try.

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