Roasted Red Pepper Salad with Red Onions and Cucumbers

Name: Roasted Red Pepper Salad with Red Onions and Cucumbers
Yield: Serves 4 to 6
Ingredients: 4 , red bell peppers (6 to 9 ounces each), prepared according to illustrations 1 through 5 below; 1 , large cucumber (about 1 pound), seedless, halved lengthwise, and cut into 1/4-inch-thick half cirlces; , Kosher salt; 2 tablespoons, balsamic vinegar; , Ground black pepper; 4 tablespoons, olive oil; 1 , small red onion, halved and sliced thin; 2 tablespoons, minced fresh mint leaves

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Appears in Cook's Illustrated May/June 1996

SERVES4 to 6

TIME45 minutes, plus 45 minutes draining

WHY THIS RECIPE WORKS

We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroa...

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