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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