Olive and Roasted Pepper Salad with Fontina Cheese

Olive and Roasted Pepper Salad with Fontina Cheese


  • 6 roasted  bell peppers, or 3 cups jarred roasted peppers, cut in 1/2-inch strips

  • 1/2 lb Fontina cheese, cut in 1/4-inch matchsticks

  • 1 cup pitted large green olives

  • 1/4 cup whipping cream

  • 1 tablespoon plus 1 and 1/2 teaspoons Dijon mustard

  • 1 and 1/2 teaspoons cider vinegar

  • 1/4 teaspoon kosher salt

  • 1 tablespoon extra-virgin olive oil

  • 2 tablespoons chopped fresh Italian parsley


  1. Toss peppers, cheese and olives together in a bowl.

  2. Whisk together the cream, mustard, vinegar and salt in a small bowl; whisk in the olive oil gradually until the dressing is emulsified.

  3. Pour dressing over the salad; toss to coat.

  4. Let salad sit at room temperature so flavors blend, 15 minutes.

  5. Sprinkle with parsley; toss.

  6. The salad may be assembled and dressed an hour in advance and refrigerated. Let sit at room temperature before tossing with parsley and serving. Serves 6.

  7. Note: To roast peppers, Peel; scrape out seeds, coat with 3 tablespoons olive oil and 1/2 teaspoon salt.

  8. Place on parchment-lined baking sheet. Roast in 300 degree oven, turning occasionally, until skins are wrinkled and slightly charred, 30 minutes. Allow to cool.