Roasted Pepper And Tomato Salad Recipe

Name: Roasted Pepper And Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
1. To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, and olive oil. Salt and pepper to taste.
2
2. Cut the roasted peppers into 1/2-inch wide strips. Toss with two tablespoons of the dressing. Add half the basil, and toss again.
3
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.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 tablespoon sherry vinegar, 1 teaspoon balsamic vinegar, 1 small garlic clove, minced, 1/4 cup extra virgin olive oil, and more.

Yes, Roasted Pepper And Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Pepper And Tomato Salad

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