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Grilled Three-Pepper Salad

I have been cooking since my mother taught me how at an early age. I enjoy it, and I'm always trying new recipes. This one's both flavorful and colorful. -Ruth Wickard, York, Pennsylvania
  • Total Time
    Prep: 20 min. + chilling Grill: 10 min.
  • Makes
    10-12 servings


  • 2 each large green, sweet red and yellow peppers, cut into 1-inch pieces
  • 1 large red onion, halved and thinly sliced
  • 1 pound bulk mozzarella cheese, cut into bite-size cubes
  • 1 can (6 ounces) pitted ripe olives, drained and halved
  • 2/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 2 tablespoons lemon juice
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder


  • Thread peppers onto metal or soaked wooden skewers; grill or broil for 10-12 minutes or until edges are browned. Remove from skewers and place in a large bowl.
  • Add onion, mozzarella and olives; toss gently. Cover and refrigerate.
  • In a jar with tight-fitting lid, combine vinaigrette ingredients, shake well. Pour over the pepper mixture just before serving; toss to coat.

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