Grilled Three-Pepper Salad

One of my favorite salads of all time! I love this one and can never get enough of it! This recipe comes from The Best of Country Cooking 2009.

2 each large green, red and yellow peppers, cut into 1" pieces

1 large red onion, halved and thinly sliced

1 lb. bulk mozzarella cheese, cut into bite-sized pieces

1 (6 oz) can pitted ripe olives, drained and halved

Vinaigrette:

2/3 c. olive or vegetable oil

1/3 c. cider or red wine vinegar

2 tbsp. lemon juice

2 tbsp. dijon mustard

1 tbsp. minced fresh basil or 1 tsp. dried basil

1/2 tsp. cayenne pepper

1/2 tsp. garlic powder

Thread peppers onto metal or soaked wooden skewers; grill or broil for 10-12 minutes or until edges are browned. Remove from skewers and place in a large bowl. Add onion, mozzarella and olives; toss gently. Cover and refrigerate. Combine vinaigrette ingredients in a jar with tight-fitting lid; shake well. Pour over the pepper mixture just before serving; toss to coat.