Roasted Red Pepper and Portobello Salad
I love salads! Whenever I go on vacation I always order salads for lunch. And in the summer, I live off the salads at our local club. This Roasted Red Pepper and Portobello Salad gives me vacation vibes.
I usually feel like the salads I order out taste better than the salads I make at home. Salads are one of those things that just taste better when someone else makes them. (And that is not my usual opinion about food. I usually prefer what comes out my own kitchen ten to one over anything I can order nearby). But salads have left me stymied.
Until now! This Roasted Red Pepper and Portobello Salad is worthy of a place on a restaurant menu. And it has made its way into my regular lunch rotation.
Why You’ll Love It!
This gRed Pepper and Portobello Salad is easy to make and perfect for any time of the year. The featured veggies are hearty, readily available vegetables that you can buy in most supermarkets all year long.
You don’t have to worry about finding perfectly ripe peppers or portobellos. And, since you are roasting them, even veggies slightly past their prime will stay taste delicious. And once they are cooked, no-one will be any wiser.
Portobellos and red peppers are both hearty veggies. Combine with the fresh mozzarella, this Roasted Red Pepper and Portobello Salad packs a nutritional punch. This is no dainty salad. You’ll feel like you ate a satisfying meal, and stay full until dinner.
But the combination of warm roasted veggies (although they are just as good cold) and crisp romaine and red onions is pleasing to the palate. And the cheese provides a nice, smooth mouth feel. All in all, Roasted Red Pepper and Portobello Salad is a pleasure to eat.
How to Make Roasted Red Pepper and Portobello Salad
Start by roasting your veggies. Turn the oven on to 425 degrees and line a baking sheet with parchment paper. While the oven heats up, chop up two red peppers and two portobello mushroom caps into strips. Place the veggie strips in a small bowl and toss with olive oil, soy sauce, Worcestershire sauce, salt, pepper, and garlic. Then bake at 425 degrees for about 30 minutes until veggies are browned and soft.
While veggies cool, make the dressing. I like to mix my dressing in a 2 cup mason jar because I can store it right in the same container. Did you know that mason jars have ounce markings right on the side?
Combine olive oil. white wine vinegar, lemon juice, fresh garlic, Italian seasoning, onion salt, salt, pepper, and sugar in a mason jar. Tighten lid and shake vigorously.
Once the veggies are slightly cooled and the dressing is made, it’s time to assemble the Roasted Red Pepper and Portobello Salad. Place the romaine in a large bowl. Top with roasted red peppers and portobellos. Add diced onion and tomatoes. Sprinkle with fresh mozzarella cheese and add dressing. Toss to coat.
Enjoy It!
All that’s left to do is enjoy this beautiful salad.
Roasted Red Pepper and Portobello Salad makes a delicious lunch or even a light dinner. Add a large chunk of nice crusty bread to make it a more substantial meal. You could also add some chicken or salmon to up the protein factor of this salad.
Although this salad tastes delicious with warm veggies, it’s just as good when the veggies get cold. But if you are planning on leftover, or just want to prepare the salad in advance, keep the dressing separate and serve on the side. You don’t want a soggy salad.
I love this salad with a nice crisp Sauvignon Blanc.
Happy Eating!
P.S. Find more delicious salads here.
Ingredients
Roasted Veggies
- 2 medium red peppers, cut into strips
- 2 large portobello mushroom caps, cut into strips
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
Dressing
- 2/3 cup olive oil
- 1/3 cup white wine vinegar
- 2 tbsp fresh lemon juice
- 1 tbsp minced garlic
- 1/2 tsp onion powder
- 1 tbsp dried Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp sugar
Salad
- 4 cups romaine lettuce, torn
- 2 roasted red peppers, cut into strips
- 2 roasted portobello mushroom caps, cut into strips
- 1/2 cups cherry tomatoes, cut in half
- 1/4 cup red onion, diced
- 4 ozs. fresh mozzarella cheese, cut into chunks
- 2 tbsp soy sauce
- 1 tbsp Worcestershire sauce
Instructions
Roasted Veggies
- Preheat oven to 425 degrees.
- In a small bowl too together red pepper and portobello strips with olive oil, salt, pepper, garlic powder., soy sauce, and Worcestershire sauce
- Spread veggies on a parchment covered baking sheet.
- Bake at 425 degrees for 25 minutes until veggies are soft and lightly browned.
Dressing
- In a mason jar combine olive oil, white wine vinegar, lemon juice, herbs, salt, pepper, and honey. Shake until well combined.
Salad
- Place romaine in a large bowl. Add roasted red peppers and portobellos. Add sliced tomatoes and red onion. Toss to combine. Add mozzarella cheese.
- Dress with Italian dressing.
