May is Celiac Awareness Month!  It’s been exactly 3 years since we found out that My Little Gluten Free Girl has Celiac.

Here is a wonderful Gluten Free recipe for a fun spring/ summer salad!

Bell Pepper Salad


You might want to roast the peppers ahead of time because they take 40 minutes in the oven.  After that, this salad is pretty simple to make.  Cut 3 bell peppers in half.  Take out the seeds and ribs and lay in a baking pan.  Chop up half of an onion and sprinkle over the peppers along with a bit of garlic.  Drizzle with a little olive oil and salt and pepper and bake at 375 for 40 minutes.


Take them out of the oven and let cool completely.  After they have cooled, place on a platter.


Sprinkle the peppers with chopped up black olives, balls of fresh mozzarella and a little dash of balsamic vinegar all over the peppers.  Add a pinch of fresh or dried basil and salt and pepper.


Cover and let the salad marinate in the fridge for a few hours or overnight.

Serve cold!  Gluten Free and Yummy 🙂