We love a good salad and we are betting you do too! Here’s one we will have on repeat this summer:
Grilled Pepper Salad
active time: 30 minutes
start to finish: 30 minutes + cooling
serves: 4
¼ cup olive oil
2 medium red onions, cut into thick wedges
11 ounces mini bell peppers, halved, seeded
8 ounces cherry tomatoes, halved
2 cucumbers, chopped coarsely
1½ tablespoons lemon juice
¹⁄₃ cup toasted pine nuts
2 ounces baby spinach leaves
7 ounces fresh mozzarella, torn into pieces
¼ cup prepared basil pesto
1. Drizzle 1 tablespoon of the oil on a heated flat grill flat plate over medium-high heat. Cook onions for 2 minutes or until slightly softened. Add peppers; cook for 3 minutes or until just tender. Transfer to a large bowl; cool for 10 minutes.
2. Add tomatoes and cucumbers to the bowl with remaining oil, the juice, pine nuts, spinach, and mozzarella; toss gently to combine. Season to taste. Drizzle with pesto. This salad is best made close to serving.
Burst: An 8.1-oz. jar of Classico Signature Recipes Traditional Basil Pesto Sauce is only $2.73 at Walmart.
Tip: Swap baby spinach for coarsely chopped romaine lettuce.
Find more tasty recipes in the Summer issue of our magazine Whoa, Wait. Live a Lovely Life for Less
