I like pepper crostini and bruschetta and used it for my inspiration for a light dinner one night. For the nights where you want something light and fresh but you don’t really want a green salad, or the nights you want italian but not a heavy pasta this is a good salad. I had planned on adding fresh oregano but when I went out to my garden I remembered I planted Cuban Oregano this year so I went with basil.
Roasted Pepper Tomato Salad
Makes 2 servings
1 large red bell pepper
1 large orange bell pepper
1 large yellow bell pepper
16oz cherry tomatoes, about 3 cups, halved or quartered
8-12 fresh basil leaves, shredded*
1TBSP extra virgin olive oil
sea salt and fresh ground pepper
1 clove garlic
fresh french bread (used about 8″ of organic french bread for 2 people)
*Fresh oregano may also be used if desired in place of basil.
Start by roasting your peppers. You can roast them on the grill or in the oven. In the oven you can slice your peppers in half and remove core and seeds and broil cut side down until skins get black. Or you can roast them whole at 300 for about 20-30 minutes until skins blister. After you have roasted your peppers on the grill or in the oven place in a bag and let them cool. Once cooled remove skins and or core and seeds if you roasted them whole. Slice peppers or chop into 1″ pieces and place in a medium to large bowl with tomatoes and basil. Drizzle salad with olive oil and season with salt and pepper. If making ahead of time place salad in the refrigerator. When ready to serve slice french bread in half lengthwise and grill or toast and rub bread with a fresh clove of garlic. Serve salad with slices of toasted garlic french bread. Enjoy!
