Best 2 Roasted Pepper And Tomato Salad Recipes

Indulge in a vibrant and refreshing Roasted Red Pepper and Tomato Salad, a symphony of flavors that will tantalize your taste buds. This delectable salad combines the sweet and smoky notes of roasted red peppers with the juicy freshness of ripe tomatoes, creating a delightful balance of flavors.

Enhanced with a tangy dressing of olive oil, lemon juice, and herbs, this salad is a perfect accompaniment to grilled meats, fish, or as a standalone vegetarian dish. For a heartier option, try the Roasted Red Pepper and Tomato Pasta, where succulent roasted peppers and tomatoes are tossed with al dente pasta and a savory sauce. Alternatively, create a delightful appetizer or snack with the Roasted Red Pepper and Tomato Bruschetta, featuring crispy bread slices topped with a vibrant mixture of roasted peppers, tomatoes, and herbs.

Here are our top 2 tried and tested recipes!

ROASTED PEPPER AND TOMATO SALAD

Roasted Pepper and Tomato Salad image

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.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4

Number Of Ingredients 10

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)

Steps:

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

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 710 milligrams, Sugar 3 grams

TOMATO AND ROASTED RED PEPPER SALAD

Tomato and Roasted Red Pepper Salad image

Fresh tomatoes and roasted red peppers are tossed in an almond and sherry vinegar dressing to create this side salad. Instead of roasting the peppers, use store-bought jarred peppers.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 9

Ingredients

3 ounces crusty bread, torn into bite-size pieces (2 cups)
2 teaspoons plus 3 teaspoons extra-virgin olive oil (for toasting of bread)
Coarse salt and ground pepper
2 teaspoons sherry vinegar
1 garlic clove, minced
2 tablespoons coarsely chopped natural almonds
2 medium tomatoes, cored and cut into 1/2-inch wedges
2 roasted red bell peppers, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley leaves

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and season with salt and pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar, garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes, roasted peppers, parsley, and toasted bread. Toss to combine.

Nutrition Facts : Calories 165 g, Fat 9 g, Fiber 3 g, Protein 4 g

Tips:

Choose the right peppers: Look for ripe, firm peppers with smooth, unblemished skin. Avoid any peppers that are bruised or have soft spots.
Roast the peppers properly: Roasting the peppers brings out their sweetness and flavor. Make sure to roast them until they are slightly charred and the skin is blistered.
Use fresh tomatoes: Fresh, ripe tomatoes are essential for this salad. Avoid using canned or diced tomatoes, as they will not have the same flavor.
Chop the vegetables evenly: This will help ensure that they cook evenly. If the vegetables are not chopped evenly, some pieces may be overcooked while others are still undercooked.
Use a good quality olive oil: Olive oil is a key ingredient in this salad, so it's important to use a good quality oil that has a good flavor.
Season the salad to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of vinegar or lemon juice to brighten the flavors.

Conclusion:

This roasted pepper and tomato salad is a delicious and refreshing dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, this salad is sure to be a hit at your next gathering.

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