Roasted Yellow Pepper & Kalamata Olive Salad2019-07-02T16:11:14-04:00

Roasted Yellow Pepper & Kalamata Olive Salad

Presented by Stravino’s Italian Market


  • 4 roasted yellow bell peppers, cut in half lengthwise
  • 1/4 cup fresh basil, chopped
  • 2 cloves garlic, sliced thin
  • 20 pitted kalamata olives, sliced lengthwise
  • 1/2 cup extra virgin olive oil
  • 2 tsp. balsamic vinegar
  • Salt and pepper to taste
  • Lettuce leaves
  • 1 roasted red bell pepper, sliced (optional)


Place roasted yellow peppers, basil, garlic, olives, olive oil and vinegar in a large bowl. Season with salt and pepper and toss gently. Allow the mixture to marinate at room temperature for 10 to 15 minutes before
serving. Line a platter with lettuce leaves and arrange salad over the top. Garnish sides of plate with roasted red peppers as desired.

Serves 4

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As seen in the Summer/Fall 2019 Issue

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