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 effectively with roasted or grilled meats, different greens, fermented sourdough or fruit.
For this salad, you may roast the bell peppers your self or buy them. Many roasted and jarred bell peppers comprise preservatives and components which might be greatest to keep away from if attainable.
For those who do buy roasted bell peppers, simply remember the fact that most comprise citric acid which is often derived from GMO corn. So, if it’s essential keep away from corn, you would possibly need to roast the peppers your self.
Making roasted bell peppers at house is one other small change you can also make to maneuver in the direction of a clear eating regimen!
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 like a contemporary ricotta, and a great selection is important for this recipe! You can also make home made ricotta – it solely requires 3 components!
Relating to olive oil, it’s necessary that you just select one which is pure and natural. Many olive oils available on the market are literally reduce with lesser high quality oils equivalent to canola. So, figuring out the model you might be buying from makes a distinction!
A couple of 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
- Complete Time: 10
- Yield: Serves 6
- Class: salad
- Food regimen: Gluten Free
6 roasted bell peppers, reduce into 2” items
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 prime and season with sea salt and black pepper. Sprinkle pine nuts on prime. Serve.
