Peppy Tomato Dressing Recipes

BELL PEPPER-TOMATO SALAD

Steps:

• Whisk 2 tablespoons olive oil, 1 teaspoon hot sauce, the juice of 1/2 lemon, 1 grated garlic clove, 1/4 cup chopped parsley and 1/2 teaspoon kosher salt in a bowl; season with pepper. Thinly slice 2 green bell peppers and cut 3 plum tomatoes into wedges; toss with the dressing.

BELL PEPPER, TOMATO, AND FETA SALAD

Steps:

• Combine tomatoes, all bell peppers, and onion in a large bowl. Crumble feta cheese on top.
• Stir together oil, vinegar, salt, sugar, and black pepper in a cup. Pour over salad and toss to combine.

SALAD WITH TOMATO-GREEN PEPPER DRESSING

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. In a large bowl, combine salad greens and vegetables of your choice. Serve dressing with tossed salad. Store leftovers in the refrigerator; shake before using.

TANGY TOMATO DRESSING

Steps:

• Combine all ingredients in a small saucepan over medium heat.
• Bring to a boil, whisking often, then reduce heat and simmer, uncovered, for 5 minutes.
• Cover the dressing until cool, then refrigerate it until well chilled.

BLISTERED TOMATO DRESSING

Steps:

• Heat a broiler to high. Place the tomatoes on a sheet pan and broil until the skin is charred and peeling, about 6 minutes. Flip and char the other sides until the tomatoes are soft and begin to release some of their moisture, about 5 minutes. If using cherry tomatoes, blister without turning until the tomatoes char, collapse and release their moisture, about 10 minutes.
• When the whole tomatoes are cool enough to handle, transfer them to a board and coarsely chop. (Skip this step if you used cherry tomatoes.) Transfer the tomatoes with their juices to a medium bowl. Add the shallot, sherry vinegar, red-pepper flakes, if using, and the salt and pepper. Stir in the olive oil. Taste and add more vinegar and salt if necessary.
• Use immediately or refrigerate in an airtight container for up to 2 days. Serve as a dressing over cooked leafy greens, green salads, grain salads, roasted or grilled vegetables, meat and fish.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

PEPPY LO-CAL TOMATO DRESSING

Steps:

• 1. Combine in jar with tight fitting lid.
• 2. Shake well. Chill
• 3. Shake before serving.

SUN-DRIED TOMATO DRESSING

Steps:

• Char bell pepper over gas flame or in broiler until blackened all over. Enclose in paper bag. Let stand 10 minutes. Peel and seed bell pepper; coarsely chop. Combine bell pepper and next 5 ingredients in processor. Blend until almost smooth. Transfer to medium bowl. Mix sun-dried tomatoes, 3/4 cup water, cream, vinegar and lemon juice in processor. With machine running, add oil; blend until almost smooth. Whisk sun-dried tomato mixture into bell pepper mixture.

ROASTED PEPPER AND TOMATO SALAD

Steps:

• To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
• Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
• Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.