Roasted Pepper Salad with Balsamic

2 each large sweet yellow, red, and green peppers
1 small red onion, thinly sliced
6 T. OLIVE MILL olive oil, such as Organic
2 T. Traditional Balsamic Vinegar
1 T. each fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
½ t. garlic powder
½ t. cayenne pepper
½ t. salt and pepper
1 cup cherry tomatoes, halved
8 oz. fresh mozzarella cheese pearls
5 fresh basil leaves

Broil peppers 4” from heat until skins blister, about 5 minutes.  With tongs, rotate peppers a quarter turn.  Broil and rotate until all sides are blistered and blackened.  Immediately place peppers in a large bowl; cover and let stand for 20 minutes.  Peel off and discard charred skin.  Remove stems and seeds.  Cut into thin strips; place in a large bowl.  Add onion.  In a small bowl, whisk the oil, balsamic, herbs, garlic and powder, peppers and salt; pour over pepper mixture. Toss and refrigerate covered for up to 4 hours.  Before serving allow peppers to come to room temperature.  Place on serving plate; top with tomatoes, cheese and basil leaves.

Traditional Balsamic Vinegar

As sampled in our Geneva and Galena locations - This is our #1 seller!!!

Spanish Picual Extra Virgin...

Style:  Robust - This ORGANIC extra virgin olive oil from Peru is a big boy on our olive oil bar!  Very flavorful and robust with huge fruit flavor, with just a small amount of bitterness and a bit of peppery finish. This great...