I make a variation of this salad weekly, but this time I added roasted bell pepper and let me tell you, it takes it up a notch.
The slight smoky char adds a perfect depth against the freshness of the vegetables. Feel free to play around with whatever vegetables you have.
Want to know which dishes and flatware were used in these photos? See this post for full details.
Roasted Bell Pepper Arugula Salad
Ingredients
- 2-3 bell peppers (any color)
- 4-6 cups arugula
- 1 cup quartered cherry tomatoes
- ¼ red onion, sliced
- ¼ cup pistachios, chopped
- 2 Tbsp extra virgin olive oil
- Juice from ½ lemon
- Salt and pepper, to taste
Instructions
- Heat broiler on high. Place bell peppers on a baking sheet and roast until charred, rotating every 8-10 minutes to cook on all sides. Transfer to a bowl and cover immediately to trap steam. Cool until comfortable to handle. Remove the skin from the peppers and cut into strips.
- In a large bowl, combine arugula, cherry tomatoes, red onion, and roasted bell peppers. Drizzle olive oil, lemon juice, and season with salt and pepper.
- Toss lightly; top with pistachios. Serve.
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