Roasted Red Pepper, Tomato & Onion Salad

[chief_cook2]

Roasted Red Pepper, Tomato & Onion Salad

I like to use Roma tomatoes because they are so meaty and do not fall apart as easily as beefsteak type tomatoes do, but you can substitute any variety of tomatoes.

2 Roma tomatoes
1 roasted green pepper
1 roasted red, yellow, or orange pepper
1/2 red onion (or other sweet & mild onion)

Quarter onion lengthwise, then cut each piece in thirds. Cut roasted peppers in 1" squares. Slice the onion half in eighths, from top to bottom, separate the layers.
Yield: 4 servings


Toss with Basil, Dijon, Honey Vinaigrette and chill for one hour before serving.
Recipe to follow the one for on How to Roast Peppers.
Yield: 4 servings


Roasting Peppers:

Rub the peppers liberally with olive oil. Roast the peppers on a sheet pan in a 450º oven, until the skin blisters and starts to char. Remove and immediately put into a plastic bag or a bowl covered with plastic. Let cool. The skins should then peel off easily. Remove white membranes and seeds, rinse.

Basil, Dijon, Honey Vinaigrette

1/4 cup lemon juice
2 tbsp. chiffonned fresh basil (more or less to taste)
1-1/2 tsp. Dijon mustard
2 tbsp. honey
salt and fresh ground pepper
1/2 cup EV olive oil

Process the first 5 ingredients in a food processor, until well blended. Drizzle in olive oil with the food processor running. Makes about 1 cup.