Recipe #4919
Pepper Confetti Salad with Bocconciniand Olive Oil and Rosemary White Wine Vinegar Dressing
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 0 min |
| Total: | 15 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 1 red pepper, julienned (cut into matchsticks)
- 1 yellow pepper, julienned (cut into matchsticks)
- 1 orange pepper, julienned (cut into matchsticks)
- 1 green pepper, julienned (cut into matchsticks)
- 1/2 red onion, julienned
- 1 450 g container, cocktail bocconcini or regular bocconcini, drained and sliced
- 4 Tbsp. (60 mL) Irresistible Mezzo olive oil
- 2 Tbsp. (30 mL) Irresistible White Wine Vinegar with Rosemary
- 4 basil leaves, chopped
- salt and Irresistible*freshly ground pepper
- 8 pitted black olives*
- 4 cherry tomatoes, sliced
- 4 whole basil leaves for garnish
Preparation
In a large salad bowl, combine julienned peppers and red onion with bocconcini.
Toss with olive oil, vinegar and chopped basil. Season with salt and pepper.
Transfer to plates and garnish with black olives, tomato slices and a basil leaf.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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