Get ready to tantalize your taste buds with a summer salad that's about to become your new obsession! This Grilled Sweet Peppers and Pear Salad is not just a recipe, it's a culinary adventure that transforms simple ingredients into a symphony of flavors. Imagine the smoky sweetness of grilled peppers dancing with the delicate freshness of ripe pears, all nestled on a bed of crisp mixed greens – this dish is guaranteed to make your mouth water and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 sweet bell peppers, sliced
- 1 ripe pear, sliced
- 4 cups mixed greens
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Wash the sweet bell peppers and slice them into thin strips. Choose a ripe pear and slice it into thin wedges. Rinse the mixed greens under cold water and pat them dry with a paper towel.
- Preheat your grill or grill pan over medium-high heat. If using a grill, ensure the grates are clean and lightly oiled to prevent sticking.
- Once the grill is hot, place the sliced sweet bell peppers directly onto the grill. Grill the peppers for about 5-7 minutes, turning occasionally, until they are tender and have nice grill marks. Remove from the grill and set aside to cool slightly.
- In a large salad bowl, combine the mixed greens, grilled sweet peppers, and sliced pear. Toss gently to mix the ingredients without bruising the greens or pear.
- In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste. Adjust the seasoning according to your preference.
- Drizzle the dressing over the salad and toss gently to coat all the ingredients evenly.
- Finally, sprinkle the crumbled feta cheese over the top of the salad for added flavor and creaminess.
- Serve the Grilled Sweet Peppers and Pear Salad immediately as a fresh and vibrant side dish or light main course. Enjoy!
Tips
- Choose ripe, firm pears that will hold their shape when slicing. Bosc or Anjou pears work best for this recipe.
- For perfect grill marks, ensure your grill or grill pan is preheated to medium-high heat before adding the peppers.
- To prevent the pears from browning, you can lightly brush them with lemon juice after slicing.
- If you don't have a grill, you can roast the peppers in the oven at 425°F for about 15-20 minutes, turning once halfway through.
- For extra flavor, try adding a handful of toasted pine nuts or walnuts to the salad for additional crunch and depth.
- The dressing is simple but crucial – whisk it thoroughly to ensure the olive oil and balsamic vinegar are well combined.
- Serve the salad immediately after dressing to maintain the crispness of the greens and the warmth of the grilled peppers.
Nutrition Facts
Calories: 147kcal
Carbohydrates: 17g
Protein: 2g
Fat: g
Saturated Fat: 2g
Cholesterol: 5mg
