Tomato And Roasted Pepper Salad Recipe

Name: Tomato And Roasted Pepper Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium tomatoes (about 2 pounds), each cut into 4 slices; 2 tablespoons balsamic vinegar, divided; 1 tablespoon honey; 1/4 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1 large red bell pepper; 1 large yellow bell pepper; 1 tablespoon red wine vinegar; 2 teaspoons olive oil; 1 garlic clove, minced; 1/2 cup bottled caperberries (about 20)

Servings: persons

4 medium tomatoes (about 2 pounds), each cut into 4 slices
2 tablespoons balsamic vinegar, divided
1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large red bell pepper
1 large yellow bell pepper
1 tablespoon red wine vinegar
2 teaspoons olive oil
1 garlic clove, minced
1/2 cup bottled caperberries (about 20)

1
Preheat broiler.
2
Arrange tomato slices in a single layer on a platter. Combine 1 tablespoon balsamic vinegar and honey in a small bowl, stirring with a whisk. Drizzle mixture evenly over tomato slices. Sprinkle with salt and black pepper; marinate 15 minutes.
3
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 3/4-inch strips.
4
Combine 1 tablespoon balsamic vinegar, red wine vinegar, oil, and garlic in a medium bowl; stir well with a whisk. Add bell peppers and caperberries; toss gently to coat. Top tomato slices with bell pepper mixture.

103

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 11 ingredients. The key ingredients include: 4 medium tomatoes (about 2 pounds), each cut into 4 slices, 2 tablespoons balsamic vinegar, divided, 1 tablespoon honey, 1/4 teaspoon salt, and more.

Yes, Tomato And Roasted Pepper 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.

Tomato And Roasted Pepper Salad

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