Tomato-roasted pepper salad (weir)

 
                     Tomato-Roasted Pepper Salad (Weir)
 
 Recipe By     : YOU SAY TOMATO, Joanne Weir (1998)
 Serving Size  : 6    Preparation Time :
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      tablespoons   extra virgin olive oil
    1      tablespoon    red wine vinegar
    1      tablespoon    balsamic vinegar
                         coarse salt -- freshly ground
                         black pepper -- freshly ground
    2      large         red bell peppers -- roasted and peeled
                         seeded and cut into 1-inch strips
    2      large         yellow bell peppers -- roasted and peeled
                         seeded and cut into 1-inch strips
      1/2  cup           caperberries
                         OR 1/4-cup capers
      1/4  cup           cured black olives -- such as
                         kalamata
    4      medium        ripe tomatoes; red and/or yellow -- sliced 1/2"
      1/3  cup           fresh basil leaves -- loosely packed
 
 In a small bowl, whisk together the oil and vinegars. Season with salt and
 pepper. In a large bowl, combine the bell peppers, caperberries, olives and
 three-quarters of the vinaigrette, and toss well.
 
 To serve, arrange the tomato slices on a serving platter. Drizzle with the
 remaining vinaigrette. Top with the pepper mixture and garnish with the
 basil leaves. Feta cheese, ricotta salata or goat cheese crumbles can top
 off the salad, if you wish.
 
 8/30/98 kitpath@earthlink.net
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