This Roasted Bell Pepper Salad with Basil, Ricotta, and Pine Nuts is an ideal late-summer facet dish. It’s really easy to place collectively and pairs nicely with roasted or grilled meats, different greens, fermented sourdough or fruit.
For this salad, you’ll be able to roast the bell peppers your self or buy them. Many roasted and jarred bell peppers include preservatives and components which might be greatest to keep away from if attainable.
If you happen to do buy roasted bell peppers, simply needless to say most include citric acid which is often derived from GMO corn. So, if it’s worthwhile to keep away from corn, you would possibly wish to roast the peppers your self.
Making roasted bell peppers at house is one other small change you may make to maneuver in direction of a clear eating regimen!
Right here’s the way you roast bell peppers:
- Minimize bell pepper in half and take away seeds. Place cut-side down on a baking sheet.
- Place beneath the broiler, and cook dinner till the pores and skin begins to blister, about 3-5 minutes.
- Take away from oven and instantly place bell pepper in a bowl and canopy tightly with an hermetic lid or plastic wrap.
- After 10 minutes, take away the plastic wrap or lid. When pepper is cool sufficient to deal with, peel pores and skin off.
- Retailer bell pepper in an hermetic container within the fridge.
I like a recent ricotta, and a superb selection is important for this recipe! You can also make do-it-yourself ricotta – it solely requires 3 components!
In the case of olive oil, it’s vital that you simply select one which you understand is pure and natural. Many olive oils in the marketplace are literally reduce with lesser high quality oils similar to canola. So, figuring out the model you’re buying from makes a distinction!
Just a few of my favourite olive oils are: La Tourangelle, Bariani, and Braggs.
I hope you get pleasure from this roasted bell pepper salad as a lot as we did!
Bell Pepper, Basil and Pine Nut Salad
- Prep Time: 10
- Complete Time: 10
- Yield: Serves 6
- Class: salad
- Eating regimen: Gluten Free
6 roasted bell peppers, reduce into 2” items
1 cup ricotta cheese
1 bunch basil chiffonade
1/2 cup flat-leaf parsley, chopped
3 tablespoons extra-virgin olive oil
Sea salt and freshly floor pepper
1/4 cup pine nuts, toasted
Directions
Place the peppers on a serving dish. High with spoonfuls of ricotta after which the basil and parsley. Drizzle olive oil over prime and season with sea salt and black pepper. Sprinkle pine nuts on prime. Serve.