Easy Piedmont Salad

May 11, 2023May 11, 20230 3

Easy and Flavorful Piedmont Salad recipe for a healthy meal

by The Chefin Salad

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

305

Sugar

Fat

28g

If you're looking for a healthy and flavorful salad recipe, then this Easy Piedmont Salad is perfect for you. With roasted red peppers, juicy tomatoes, briny olives, and peppery arugula, this salad is the ultimate combination of flavors and textures. The dressing is made with anchovies, garlic, and olive oil, which gives it a delicious umami taste that is hard to resist. This salad is perfect for a light lunch or dinner, and it's sure to be a crowd-pleaser at any gathering.

Instructions

1.	Preheat the oven to 400°F (200°C).
2.	Toss the red pepper halves with 2 tablespoons of olive oil, then arrange them on a baking sheet.
3.	Roast the peppers for 20-25 minutes or until the skin is blistered and blackened in spots.
4.	While the peppers are roasting, chop the egg tomatoes into bite-sized pieces.
5.	In a large bowl, whisk together the remaining olive oil, garlic, and anchovies.
6.	Add the chopped tomatoes, black olives, arugula, and roasted red peppers to the bowl and toss until everything is well coated with the dressing.
7.	Garnish the salad with fresh basil leaves and serve immediately.

PROS

This Piedmont salad is easy to make and bursting with flavor.

The combination of roasted red peppers, anchovies, and olives is a taste sensation that is sure to please every palate.

CONS

Some people may not enjoy the strong flavors of anchovies and olives in this salad.

Roasting the peppers can take some time and effort.

HEALTH & BENEFITS

This salad is packed with nutrients and health benefits.
Tomatoes are a great source of vitamin C and lycopene, which has been linked to reducing the risk of cancer and heart disease.
Arugula is a good source of vitamin K, folate, and calcium, which are essential for bone health.
Olives are high in healthy monounsaturated fats and antioxidants, which can reduce inflammation and oxidative stress in the body.

	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