Pepper Confetti Salad with Bocconciniand Olive Oil and Rosemary White Wine Vinegar Dressing

Pepper Confetti Salad with Bocconciniand Olive Oil and Rosemary White Wine Vinegar Dressing
  • 4 servings
  • 0:15 Preparation
  • 0:00 Cooking
  • 0:15 Total Time

Ingredients

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  • 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)

  • 0.500

    red onion, julienned

  • 450 g

    cocktail bocconcini or regular bocconcini, drained and sliced

  • 4 Tbsp.
    (60 mL)

    mezzo olive oil

  • 2 Tbsp.
    (30 mL)

    white wine vinegar with rosemary

  • 4

    basil leaves, chopped

  • Salt and 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.

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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© Société des alcools du Québec, 2007