Easy Piedmont Salad
- Ready In:
- 45mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 8 red peppers, halved and deseeded
- 6 tablespoons olive oil
- 2 lbs egg tomatoes
- 4 ounces anchovies, drained and finely chopped
- 4 ounces black olives, roughly chopped
- 2 garlic cloves, crushed
- 2 ounces arugula
- 1 ounce fresh basil
directions
- Preheat oven to 400°F Place the peppers in a large roasting tray, drizzle with 3tbsp olive oil and roast for 15 to 20 minutes until tender and lightly charred.
- Skin, deseed and roughly chop the tomatoes, mix with the anchovies, olives and garlic and seasoning. Spoon the mixture into the peppers and drizzle with remaining oil. Return to oven and cook for 10 minutes.
- Toss the arugula and basil together, scatter over a large plate, lay peppers on top and pour over pan juices.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)