Roasted Pepper and Tomato Salad

Name: Roasted Pepper and Tomato Salad
Total time: 15 min
Yield: Serves 4
Ingredients: 1 tablespoon sherry vinegar; 1 teaspoon balsamic vinegar; 1 small garlic clove, minced; 1/4 cup extra virgin olive oil; Salt and freshly ground pepper; 1 1/2 pounds red or red and yellow peppers, roasted; 1 tablespoon slivered fresh basil; 1 pound fresh ripe tomatoes, cut in wedges; 1 head of leaf lettuce or romaine; 2 ounces goat cheese, crumbled (optional)

By Martha Rose Shulman

Total Time: 15 minutes
Rating: 5(47)
Comments: Read comments

This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. You’ll find them at the farmers’ markets, next to the tables full of peppers.

Featured in: The Sweetest Peppers, Fresh From the Farm

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Ingredients

Yield:Serves 4

1tablespoon sherry vinegar
1teaspoon balsamic vinegar
1small garlic clove, minced
¼cup extra virgin olive oil
Salt and freshly ground pepper
1½pounds red or red and yellow peppers, roasted
1tablespoon slivered fresh basil
1pound fresh ripe tomatoes, cut in wedges
1head of leaf lettuce or romaine
2ounces goat cheese, crumbled (optional)

Ingredient Substitution Guide

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Preparation

Step 1
To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
Step 2
Cut the roasted peppers into ½-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
Step 3
Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

Ratings

5 out of 5

47 user ratings

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Comments

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Beth2 years ago

We loved this. We grilled the peppers instead of roasting & used Feta instead of goat cheese & it was DELICIOUS.

Gaby3 years ago

I've made this a few times now and I usually add red peppers but this time I only had orange and yellow on hand and it turned out just as good as other times. I do like to double the basil because it always feels like 1 tbs is too little. All in all a great recipe with or without goat cheese.

skginny4 years ago

This is a great recipe for using up our end of season tomatoes, peppers, and basil.

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