Salad With Roasted Peppers – Excellent Combination of Mediterranean Flavours
This salad is all about the excellent combination of Mediterranean ingredients: delicious tomatoes with roasted sweet peppers, salty anchovies, slightly acidic capers, crunchy pine nuts and fragrant basil.
When I make the Salad with Roasted Peppers, I prefer to finish it off just before serving it. It’s because I don’t like when the tomatoes go soft from being covered by dressing for too long. But you can prepare a lot much earlier to ease the pressure in case the salad is to be served to guests. You can roast, peel and cut the peppers even a day earlier. And you can arrange all the ingredients on a serving plate a couple of hours before serving, so in the end, you only have to prepare the dressing.
Salad with Roasted Peppers and Tomatoes
A refreshing, summer salad with roasted peppers that goes really well with grilled meat or fish.
Preheat grill in an oven.
Cut the peppers in half, remove stalks and seeds, cut in half lengthways again and arrange the quarters up on a baking tray; put under the hot grill till the skin chars (this will take approx. 10-15 min. but frequently check as required time depends on a grill).
Put the charred peppers in a bowl, cover with cling film and leave to cool.
Peel the peppers and cut them into strips.
Cut the tomatoes into bite-size portions.
In a big bowl arrange the tomatoes, peppers, sprinkle with anchovies, capers, pine nuts, and garlic.
Mix all the dressing ingredients until combined and pour over the salad, season.
Stir the salad before serving.