Tomato-Roasted Pepper Salad (Weir)

* Exported from MasterCook Buster *

Tomato-Roasted Pepper Salad (Weir)

Recipe By : YOU SAY TOMATO, Joanne Weir (1998)
Serving Size : 6 Preparation Time :
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
coarse salt -- freshly ground
black pepper -- freshly ground
2 large red bell peppers -- roasted and peeled
seeded and cut into 1-inch strips
2 large yellow bell peppers -- roasted and peeled
seeded and cut into 1-inch strips
1/2 cup caperberries
OR 1/4-cup capers
1/4 cup cured black olives -- such as
kalamata
4 medium ripe tomatoes; red and/or yellow -- sliced 1/2"
1/3 cup fresh basil leaves -- loosely packed

In a small bowl, whisk together the oil and vinegars. Season with salt and
pepper. In a large bowl, combine the bell peppers, caperberries, olives and
three-quarters of the vinaigrette, and toss well.

To serve, arrange the tomato slices on a serving platter. Drizzle with the
remaining vinaigrette. Top with the pepper mixture and garnish with the
basil leaves. Feta cheese, ricotta salata or goat cheese crumbles can top
off the salad, if you wish.

8/30/98 kitpath@earthlink.net
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