Grilled Bell Pepper Salad

If your pepper bumper crop hasn’t already set in, it will soon. Get prepared with a good recipe.

by Lori Rice
PHOTO: Lori Rice

In the middle of prime harvest time, you have a lot of produce that you need to put to use. After all, you want to reap the benefits of all that hard work! In cases like these, simpler is better. That’s why this grilled bell pepper salad is the ultimate summer side dish. It puts to use the bell peppers flourishing in your garden this time of year in a way that tickles your taste buds.

Yield: 4 servings


  • 4 bell peppers, preferably mixed colors
  • 1 medium red onion, cut into thick slices
  • 1 T. extra virgin olive oil
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. finely ground sea salt


Heat the grill to 375 to 400 degrees F. Lightly coat the grate with cooking oil. Place the bell peppers whole on the grill. Close the lid, and cook for about 15 minutes. Turn every few minutes to evenly blacken the skin. Once the peppers have blackened skin and have softened, remove them from the grill and place them in a zip-top plastic bag to steam them. Seal and set aside.

While the peppers cool, keep the onion rings intact and place the slices on the grill. Cook for about five minutes, turning once during grilling. Remove the onions from the grill, and place on a cutting board.

Cut the onions into bite-size pieces and place in a medium bowl. Remove the bell peppers from the bag. Peel off and discard any loose and blacked skins. Remove and discard the core and seeds. Chop the bell peppers into bite-size pieces and add them to the bowl with the onions.

Drizzle the olive oil and balsamic vinegar over the vegetables. Sprinkle with the salt. Toss all ingredients, and serve warm or at room temperature.

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