A savoury salad with juicy grape tomatoes, smokey grilled peppers, and a sweetened balsamic vinegar dressing. Another recipe on my list of things to try. (Trust me it is a very long list) I found the photo to be just beautiful and had to post it for you to see as well. Please try it and let me know what you think!
Cut your onion in half and grill for 5 to 7 minutes. Leaving the pepper whole, grill 10 to 12 minutes until charred evenly on all sides. Remove and seal immediately into a paper bag, or place in a bowl and tightly cover the top with plastic wrap to steam for 15 to 20 minutes. slice open, seed and stem.
In a large bowl, combine the bocconcini, pickle (or substitute), onions, bell pepper, tomatoes, olives, 2 tbsp. Grill–Roasted Garlic, and herbs; toss well to mix.
Drizzle olive oil, vinegar, and honey over the tomato mixture and toss to coat well. Season to taste with salt and black pepper.
Marinate at room temperature for 1 hour, tossing occasionally.
Slice the bread in half lengthwise.
Whisk together the balsamic vinegar, oil, and 3 tbsp. Grill–Roasted Garlic. Season to taste with salt and black pepper. Brush liberally on the cut sides of the bread and let marinate for 15 minutes.
Grill the bread, cut side down first, until lightly browned and crisp all over. Cut into 1–inch cubes.
Toss the crisp bread cubes into the salad and mix well. Serve immediately.
So there you have it. An easy, gourmet salad that combines the tartness of the balsamic with the earthiness of vegetables, the beauty of the bread and creaminess of the cheese. Like I said, on the VERY long list of dishes to try. Will you help me? Try any of my recipes especially on that “to try” list and let me know what you thought.