Roasted Red Pepper and Artichoke Salad with Basil Pesto

This roasted red pepper and artichoke salad is a simple but flavorful dish that is perfect for a light lunch or side dish. The roasted peppers add a smoky sweetness to the salad, while the artichokes add a briny, savory flavor. The basil pesto adds a herbaceous note to the salad, and the olive oil helps to bring all of the flavors together.

The origins of this salad are somewhat murky, but it is thought to have originated in Italy in the early 19th century. It is believed that the salad was created by a group of farmers who were looking for a way to use up leftover roasted peppers and artichokes. The farmers combined the peppers and artichokes with some simple ingredients, such as olive oil, salt, and pepper, and the result was a delicious and satisfying salad. The salad quickly became popular throughout Italy, and it has since spread to other parts of the world.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 2 red bell peppers
• 1 can of artichoke hearts, drained and quartered
• 1/4 cup basil pesto
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the whole red bell peppers on a baking sheet and roast for 20-25 minutes, or until the skins are charred.
3. Remove the peppers from the oven and let them cool before peeling off the charred skin and slicing them into strips.
4. In a bowl, combine the roasted red peppers, artichoke hearts, basil pesto, olive oil, salt, and pepper. Toss gently to coat everything in the dressing.
5. Garnish with fresh basil leaves before serving.
6. Enjoy as a side dish or a light lunch option.

Why It Works

• Roasting the peppers brings out their natural sweetness and smokiness.
• The artichokes add a briny, savory flavor to the salad.
• The basil pesto adds a herbaceous note to the salad.
• The olive oil helps to bring all of the flavors together.