Best 10 Tomato And Roasted Red Pepper Salad Recipes

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Indulge in a symphony of flavors with our tantalizing Tomato and Roasted Red Pepper Salad. This vibrant dish is a delightful fusion of fresh, juicy tomatoes and smoky, savory roasted red peppers, artfully arranged to create a visually stunning centerpiece. The tangy balsamic vinegar dressing adds a touch of acidity that perfectly complements the sweetness of the tomatoes and the subtle smokiness of the peppers. This recipe is a culinary journey that will awaken your taste buds and leave you craving more.

In addition to the classic Tomato and Roasted Red Pepper Salad, this article offers a medley of enticing variations to suit every palate. Explore the delectable Roasted Red Pepper and Arugula Salad, where the peppery arugula adds a layer of complexity to the mix. For a vegan delight, try the Roasted Red Pepper and Chickpea Salad, where chickpeas provide a hearty dose of protein and fiber. If you're looking for a quick and easy lunch option, the Roasted Red Pepper and Tuna Salad is a lifesaver, combining the convenience of canned tuna with the vibrant flavors of roasted red peppers. And for a touch of Mediterranean flair, the Roasted Red Pepper and Feta Salad is a must-try, combining creamy feta cheese with the vibrant flavors of the salad.

Here are our top 10 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

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

MOROCCAN TAKTOUKA : ROASTED PEPPERS AND TOMATO SALAD



Moroccan Taktouka : roasted peppers and tomato salad image

This easy Moroccan Side dish is 100% vegan and super easy to make. It's made using roasted sweet peppers, fresh tomatoes and a banging blend of spices!

Provided by Idriss

Categories     Side Dish

Time 30m

Number Of Ingredients 9

2 large sweet peppers
1 tbsp olive oil (plus more for garnish)
1 large onion (finely diced)
2 garlic cloves
5 ripe italian tomatoes (grated)
1 tsp tomato paste
1/2 tsp cumin
1 tsp paprika
1 tsp salt

Steps:

  • To roast your red bell peppers you need to broil them in your oven for about 8-10 minutes, turning them halfway to ensure even cooking.Once ready put your peppers in a Ziploc bag and seal it.

Nutrition Facts : Calories 112 kcal, ServingSize 1 serving

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

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

TOMATO AND PEPPER SALAD



Tomato and Pepper Salad image

I make this salad using fresh tomatoes from my garden. The key is to let it marinate and chill for the flavors to blend.

Provided by STACYLYNN130

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 2h15m

Yield 6

Number Of Ingredients 8

3 medium tomatoes, chopped
1 large cucumber, seeded and chopped
1 medium green bell pepper, chopped
1 stalk celery, thinly sliced
3 tablespoons distilled white vinegar
1 tablespoon white sugar
½ teaspoon salt
freshly ground black pepper to taste

Steps:

  • In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 203.8 mg, Sugar 5.1 g

ROASTED RED PEPPER SALAD



Roasted Red Pepper Salad image

Provided by Food Network

Categories     side-dish

Time 45m

Number Of Ingredients 16

6 large roasted red bell peppers, julienned
1 large red onion, peeled and thinly sliced
3 scallions, finely chopped
1 garlic clove
2 tablespoons grated lemon zest
1 teaspoon Hungarian paprika
1 teaspoon ground cumin
2 teaspoons chopped fresh rosemary leaves
1/4 teaspoon tumeric
Pinch cayenne pepper
Pinch cinnamon
Pinch nutmeg
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons fresh lemon juice
1/2 cup olive oil

Steps:

  • Place the peppers, onion and scallions in a medium size mixing bowl. To make the dressing, place all the dressing ingredients, except for the olive oil in a blender or a food processor fitted with a steel blade and blend. Gradually add the olive oil, one tablespoon at a time. Pour the dressing over the vegetables and toss to combine.

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

This is a nice robust and colorful soup - packs a punch and yet has a great taste - nothing better than roasted red peppers and roasted tomatoes.

Provided by Ravenseyes

Categories     Peppers

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 12

6 large red peppers (approximately 1 1/2 - 2 lbs)
3 lbs tomatoes (plum is preferable)
8 cups chicken stock
3 tablespoons garlic (more or less for your taste)
1 teaspoon sun-dried tomato paste
1 teaspoon dried basil
1/2 cup white wine
1/2 cup onion (shallots or red onion finely chopped)
1/2 teaspoon red pepper flakes (adjust to taste or omit)
1 cup cream (optional)
1 teaspoon salt (adjust to your taste)
1 teaspoon pepper (fresh ground adjust to taste)

Steps:

  • Pre heat oven to 425 degrees.
  • Line 1 cookie sheet with tin foil - wash and cut tomatoes in half, arrange cut side down on cookie sheet, drizzle generously with good extra virgin olive oil, course, kosher or sea salt and a touch of ground pepper - bake until tomato peels have split and developed a nice caramelized texture. Approximately 45 - 60 minutes. Remove from oven and allow to cool, remove tomato skins.
  • While the tomatoes are caramelizing in the oven take your red peppers and blacken them over an open gas flame or in the case you do not have gas this can also be accomplished over an electric element simply by allowing the pepper contact with the heating coil till it blackens, or you could also do this on a gas grill. Place blackened peppers in a brown paper bag and allow to cool - I always make sure I have a plastic bag on the outside as the juices from the peppers will soak through as they cool. Once cooled remove skins, tops, ribs and seeds. Do not wash.
  • In a large soup pot add 1 tbsp olive oil add onions, garlic and sauté till onions appear clear. Add chicken stock, white wine, tomato paste, basil, tomatoes and peppers. Allow to cook for approximately 30 minutes. If you have a hand held blender, puree until a creamy texture is accomplished, or you can do this in a blender a few cups at a time being very careful not to over crowd the blender as the top will pop off with the heat. Return the pureed mixture back to the pot add pepper flakes and reduce over medium heat for 10 minutes - if desired add cream and serve!

Nutrition Facts : Calories 171.2, Fat 3.6, SaturatedFat 0.9, Cholesterol 7.2, Sodium 651.9, Carbohydrate 25.2, Fiber 4.8, Sugar 14.1, Protein 9.1

ROASTED PEPPER, CUCUMBER, AND TOMATO SALAD



Roasted Pepper, Cucumber, and Tomato Salad image

Provided by Bahija

Categories     Salad     Pepper     Tomato     Vegetable     Side     Broil     Low Carb     Vegetarian     Low Cal     Cucumber     Bell Pepper     Summer     Healthy     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 large green bell pepper
3 (6-to 8-ounce) tomatoes, halved, seeded, cut into 1/2-inch cubes
1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
3/4 cup oil-cured black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh Italian parsley
5 tablespoons olive oil
3 tablespoons fresh lemon juice

Steps:

  • Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill.

RED BELL PEPPER AND TOMATO SALAD



Red Bell Pepper and Tomato Salad image

Provided by Dorie Greenspan

Categories     Salad     Pepper     Tomato     Appetizer     Side     No-Cook     Picnic     Quick & Easy     Spring     Bon Appétit     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

24 grape or cherry tomatoes, halved
1/2 cup 1/4-inch cubes red bell pepper
1/3 cup 1/4-inch cubes drained roasted red pepper from jar
3 tablespoons extra-virgin olive oil
1/2 teaspoon white wine vinegar
Pinch of ground cumin

Steps:

  • Combine all ingredients in medium bowl. Season salad with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature, tossing occasionally.)

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE



Roasted Pepper Salad with Balsamic Vinaigrette image

I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 5 servings.

Number Of Ingredients 13

2 each large sweet yellow, red and green peppers
1 small red onion, thinly sliced
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon each minced fresh oregano, rosemary, basil and parsley
1 garlic clove, minced
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup cherry tomatoes, halved
1 carton (8 ounces) fresh mozzarella cheese pearls
5 fresh basil leaves

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.

ROASTED RED PEPPER AND TOMATO SOUP



Roasted Red Pepper and Tomato Soup image

On a cold Canadian winter night this soup just hits the spot. Serve with warm cornbread and salad. Or go Mexican tonight.

Provided by Carol Crane

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 15

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, minced
3 red bell peppers
4 large tomatoes - peeled, seeded and chopped
1 ½ teaspoons dried thyme
2 teaspoons paprika
⅛ teaspoon white sugar
6 cups chicken broth
salt and pepper to taste
1 pinch ground cayenne pepper
1 dash hot pepper sauce
2 tablespoons butter
1 ½ tablespoons all-purpose flour
6 tablespoons sour cream

Steps:

  • Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.
  • Heat olive oil over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, paprika, and sugar. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.
  • Stir in chicken stock, salt and pepper, cayenne pepper, and hot sauce (if using). Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.
  • Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.
  • Melt butter and stir in the flour, cook for 1 minute. Stirring slowly, add the broth/vegetable mixture. Add reserved chopped pepper and bring to boiling. Lower heat and simmer 10 minutes.
  • Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Nutrition Facts : Calories 170 calories, Carbohydrate 14.2 g, Cholesterol 16.5 mg, Fat 9.6 g, Fiber 3.5 g, Protein 7.6 g, SaturatedFat 4.9 g, Sodium 812.4 mg, Sugar 7.3 g

Tips:

  • Choose ripe, flavorful tomatoes: The better the tomatoes, the tastier the salad will be. Look for tomatoes that are deeply colored and have a sweet, juicy aroma.
  • Roast the red peppers yourself: Roasting red peppers brings out their natural sweetness and smokiness. If you don't have time to roast your own peppers, you can use jarred roasted red peppers, but be sure to drain them well before adding them to the salad.
  • Use a variety of herbs: Fresh herbs add a ton of flavor to this salad. Basil, oregano, thyme, and parsley are all great choices.
  • Don't overdress the salad: A little bit of dressing goes a long way. You want the flavors of the tomatoes, roasted red peppers, and herbs to shine through.
  • Serve the salad immediately: This salad is best enjoyed fresh. The tomatoes will start to wilt if you let it sit for too long.

Conclusion:

This tomato and roasted red pepper salad is a refreshing and flavorful side dish that's perfect for summer gatherings. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a light and healthy salad, give this one a try!

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