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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat the oven to 450°F (230°C) or set your broiler to high.
Step 2
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.
Step 3
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.
Step 4
Meanwhile, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes until golden and fragrant. Set aside to cool.
Step 5
Peel the charred skin off the peppers, remove the seeds, and cut them into thin strips.
Step 6
Cut the Fontina cheese into small cubes or thin slices, depending on your preference.
Step 7
In a small bowl, whisk together the olive oil, balsamic vinegar, lemon juice, minced garlic, salt, and black pepper to make the vinaigrette.
Step 8
In a large serving bowl, combine the mixed salad greens, roasted yellow peppers, Fontina cheese, and basil leaves.
Step 9
Drizzle the vinaigrette over the salad and toss gently to coat all the ingredients evenly.
Step 10
Top with toasted pine nuts for added crunch, and serve immediately.
Nutrition Facts
| Serving size | (921.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1234.8 |
| Total Fat 100.2g | 0% |
| Saturated Fat 37.6g | 0% |
| Polyunsaturated Fat 9.9g | |
| Cholesterol 150mg | 0% |
| Sodium 2258.4mg | 0% |
| Total Carbohydrate 49.5g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 27.1g | |
| Protein 45.6g | 0% |
| Vitamin D 30IU | 0% |
| Calcium 1140.4mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1863.5mg | 0% |
Source of Calories