Fontina and Roasted Yellow Pepper Salad
Brighten up your table with this vibrant Fontina and Roasted Yellow Pepper Salad, a Mediterranean-inspired dish that's perfect for any occasion. Smoky roasted yellow bell peppers pair beautifully with creamy Fontina cheese, fresh mixed greens, and fragrant basil, creating a harmony of bold flavors and textures. The homemade vinaigrette, crafted from olive oil, balsamic vinegar, lemon juice, and a hint of garlic, adds a zesty, tangy bite that ties everything together. Toasted pine nuts provide a delightful crunch, making this salad as satisfying as it is nourishing. Ready in just 35 minutes, this gluten-free and vegetarian salad is an elegant yet approachable option for weeknight dinners or as a refined starter for special gatherings.
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Recipe Information
Ingredients
- 3 pieces Yellow bell peppers
- 150 grams Fontina cheese
- 4 cups Mixed salad greens
- 10 pieces Fresh basil leaves
- 3 tablespoons Olive oil
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Lemon juice
- 1 clove Garlic
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Pine nuts
Instructions
Preheat the oven to 450°F (230°C) or set your broiler to high.
Place the yellow bell peppers on a baking sheet and roast in the oven, turning occasionally, until the skins are charred and blistered, about 10-15 minutes.
Remove the roasted peppers from the oven and transfer them to a bowl. Cover tightly with plastic wrap and let them steam for 5-10 minutes to loosen the skin.
Meanwhile, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside to cool.
Peel the charred skin off the peppers, remove the seeds, and cut them into thin strips.
Cut the Fontina cheese into small cubes or thin slices, depending on your preference.
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and black pepper to make the vinaigrette.
In a large serving bowl, combine the mixed salad greens, roasted yellow peppers, Fontina cheese, and basil leaves.
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Top with toasted pine nuts for added crunch, and serve immediately.
Nutrition Facts
Calories |
1235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 37.6 g | 188% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 2258 mg | 98% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 27.1 g | ||
| Protein | 45.6 g | 91% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1140 mg | 88% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1864 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
