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Pepper Threesome

Posted by on August 16 2007 in Cheese, Recipe, Veggie

grilled pepper salad

A lazy Friday night. It’s summer. It’s hot. You worked all day. You just want some friends, some easy, grilled food and some lots of wine. Oh, and to pass out at a decent hour so you can get up for the next morning’s farmer’s market. (Or maybe that’s just me.)

Next time you’re asked to bring something quick and effortless to a neighborhood grill session, follow these directions for a colorful summer time salad.

Grilled Three-Color Pepper Salad

Toss one red, one green and one yellow pepper with evoo, coarse sea salt and freshly ground black pepper. When grill is ready, throw them on whole. Keep turning until all sides are slightly charred.

While peppers are on the grill, grab a bunch of whatever greens you have available (I used Romaine) chop, if necessary, and add to bowl.

Crumble cuajada fresca con rojo (a Latin-style soft cheese with some heat) on top of greens and mix in. You can also use feta and throw in some red pepper flakes.

When peppers are off the grill, coarsely chop into bite size pieces. Add to salad. You can season with a couple dashes rice wine vinegar and more evoo and s&p as desired.

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