Roasted Pepper and Tomato Summer Salad
Ingredients
- 2 large red bell peppers
- 3 small onions
- 2 medium ripe tomatoes finely chopped (about 1⅓ cups)
- 3 garlic cloves finely chopped
- 2 tablespoons vinegar
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon ground cumin
- Finely chopped fresh oregano
- Finely chopped fresh flat-leaf parsley
- Salt
Instructions
- Preheat the oven to 450°F (230°C).
- Place the peppers and onions in a roasting pan and roast, turning once, for about 1 hour or until softened and the peppers are charred.
- Transfer the roasted peppers to a bowl, cover tightly with foil, and let cool for about 15 minutes.
- Peel the peppers and onions, then cut the peppers into strips and the onions into slivers.
- Arrange them on a serving platter.
- In a medium bowl, combine the finely chopped tomatoes and garlic.
- Stir in the vinegar, then add the olive oil and mix well.
- Add the ground cumin, oregano, parsley, and salt to taste.
- Spoon the tomato mixture over the roasted peppers and onions on the serving platter and serve.
- Enjoy your refreshing summer salad!
Notes / Tips / Wine Advice:
Wine Advice:
A crisp and refreshing white wine like Sauvignon Blanc or Pinot Grigio would complement this salad beautifully.Nutritional Information
Calories: 120 kcal | Carbohydrates: 10 g | Protein: 2 g | Fat: 8 g | Fiber: 3 g | Sugar: 5 g