Roasted Pepper and Tomato Salad

September really is the most glorious month when it comes to produce at the markets.

We have all the best of late summer fruit and veg: peaches, plums, blueberries, tomatoes, and peppers. And they are joined by early Autumn grapes, pears, apples, squash and pumpkins.  How can we not get excited and even overwhelmed by all the choices at the fruit and veg stands?!

This recipe is just a wonderful way to enjoy the late summer peppers and tomatoes.  Plump red peppers and juicy cherry and plum tomatoes are still in abundance here in Toronto.  So let’s put them together for a great salad that even eats like a meal, I should know, I’ve eaten it for lunch many times!

Charring Red Peppers for Easy Peeling

If you have a gas burner range, then you can do this on the stove top.  All you need to do is turning them occasionally over the flame till all sides become nicely charred.  Then the peppers will go into a bowl and sealed over with cling film to help the steam loosen the skin for easy peeling.  If you need to use your oven, then just put the peppers on a baking sheet and place under the broiler, again turning occasionally till all sides are charred nicely.  Repeat with the steam/sweating, and after 15 minutes, no matter the method, gently peel away all the skins.

Next step is slicing up the peppers into thinnish strips.

Blistering the Tomatoes

You can place the tomatoes on a separate baking sheet and once the peppers are done, just replace one baking sheet for the other.  Broil till beginning to char, and the skins have started to burst.  Remove and add them to the peppers in a bowl.

Garlic Pangrattato, or Italian Breadcrumbs

The best crunch comes from the finishing ingredient: a lovely toasted breadcrumb and garlic mixture.  If you don’t have stale-ish bread to work with, just warm it through in a 250F oven for a few minutes to help dry the slices out enough.  These will be added to a food processor to be ground down along with a garlic clove.  Then in just a few minutes of toasting on the stove top in a skillet, and you will have beautifully crisped and fragrant breadcrumbs.  Spread them out on paper towel to let them finish drying out from the oil in pan and sprinkle with salt and they are ready to go.

I love these scattered on eggs, pasta, over roasted veggies or even sprinkled over soup.  Make extra, it keeps in the fridge or even the freezer!  And yes, gluten free bread is wonderful for this.  I’ll be honest, the bread that I use the most for multiple applications for it’s fluffy texture is this one.  I always keep some bread and ciabatta buns in the freezer for just such occasions. But one day I will figure out how to bake that perfect fluffy loaf myself!

Assembly

In a serving bowl, scatter the sliced raw tomatoes,  Then add the blistered tomatoes and sliced red peppers.  Toss everything with olive oil, white balsamic vinegar and salt and pepper.  Finish with the pangrattato and basil leaves.  This salad works great warm or at room temperature.

Final Thoughts

This Red Pepper and Tomato Salad is a wonderful side dish, but it works even as a main dish, with burrata or poached eggs on top.  Or how about grilled salmon or cod?  It is fabulous as a brunch dish, but is delicious during the week if tossed with pasta.  You can serve it over spaghetti, or tortellini.  And yes, if you really want to, go ahead and use quality roasted red peppers from the jar!

If you add poached eggs, think of it as an easy Shakshuka! Here’s the best and last poached egg recipe you’ll ever need: Eggs Benedict  This would be amazing with my Sumac Lamb Chops

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Roasted Pepper and Tomato Salad

Roasted red peppers and blistered tomatoes become a lovely simple salad with garlicky breadcrumbs for a crunchy finish. Feel free to serve it as a side to grilled fish or chicken. But add some burrata and it becomes a tasty first course. And go a step further and toss it with tortellini or top it with poached eggs!

Course Salad

Cuisine North American

Keyword basil, breadcrumbs, cherry tomatoes, garlic, red peppers, white balsamic vinegar

Prep Time 15 minutes

Cook Time 15 minutes

Servings 4

Ingredients

• 300 grams red peppers about 2 bell peppers ( 10.5 oz)
• 300 grams cherry tomatoes, (10.5 oz)
• olive oil
• salt and pepper
• 2-3 slices bread, day old bread
• 1 garlic clove, minced
• white balsamic vinegar
• basil leaves

Instructions

Roast the red peppers

1. Either over the open flame on your gas stove, or under a broiler, char the peppers, turning regularly till all sides are pleasantly charred.
2. Place the peppers into a bowl and seal it with cling film. The steam will allow the skins to release for easy peeling.
3. After 15 minutes, or when the peppers are cool to the touch, gently peel away the skins, and then remove the core and seeds. Slice into thin pieces and place in a bowl.

Blister the tomatoes

1. Place the tomatoes onto a baking sheet and drizzle with olive oil and a sprinkle of salt and pepper. Place them on a rack in the upper third of the oven under the broiler. Keep your eye on them, but after about 5- 6 minutes they should be starting to blister and begin to burst.

2. Smash them gently to open them up. Remove them to the bowl with the peppers.

Garlic Breadcrumbs, these can be made in advance, even the day before

1. Tear the day old bread into pieces and place these into a food processor. Add the minced garlic. Whiz until they have been reduced to a small crumb.
2. Heat a skillet over medium heat and add 1 tbsp of olive oil. Swirl it around and then add the breadcrumbs. Slowly toast, stirring regularly to avoid scorching the garlic until beautifully browned and fragrant. Transfer the breadcrumbs to paper towel to let them dry out. Scatter salt and pepper over them.

Assemble

1. Use the back of a wooden spoon to break open the blistered tomatoes to release their juices. Drizzle with 2 tbsp olive oil and 1 tbsp white balsamic vinegar. Sprinkle a generous amount of salt and pepper, to taste. Toss gently. Spoon a generous helping of the breadcrumbs over the salad. Serve warm.

2. See blog post for more details and suggestions.

Recipe Notes

Recipe inspired by the Red Pepper Salad in Old World Italian by Mimi Thorisson