Final Up to date on September 17, 2024 by Carrie Korem, FNTP
This Roasted Bell Pepper Salad with Basil, Ricotta, and Pine Nuts is an ideal late-summer aspect dish. It’s really easy to place collectively and pairs properly 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 can be finest to keep away from if potential.
In the event you do buy roasted bell peppers, simply remember that most include citric acid which is often derived from GMO corn. So, if it’s essential keep away from corn, you may need 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 food plan!
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 below 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 really like a recent ricotta, and a great selection is crucial for this recipe! You may make home made ricotta – it solely requires 3 substances!
On the subject of olive oil, it’s necessary that you just select one which you already know is pure and natural. Many olive oils available on the market are literally reduce with lesser high quality oils resembling canola. So, realizing the model you might be buying from makes a distinction!
Just a few of my favourite olive oils are: La Tourangelle, Bariani, and Braggs.
I hope you take pleasure in this roasted bell pepper salad as a lot as we did!
Bell Pepper, Basil and Pine Nut Salad
- Prep Time: 10
- Whole Time: 10
- Yield: Serves 6
- Class: salad
- Food plan: Gluten Free
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 high and season with sea salt and black pepper. Sprinkle pine nuts on high. Serve.
