ROASTED PEPPER AND TOMATO SALAD
This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. You'll find them at the farmers' markets, next to the tables full of peppers.
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 710 milligrams, Sugar 3 grams
COOKED MOROCCAN SALAD (TAKTOUKA) OF TOMATO AND ROASTED PEPPER
Steps:
- Mix all ingredients together in a large skillet. Cook over medium heat, occasionally stirring, for about 20 minutes or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning as the liquids evaporate.
- Smash the softened vegetables with a spoon and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point, the salad should be well-blended and can be stirred away from the sides of the pan.
- Serve taktouka warm or cold with crusty bread for scooping up the salad. If desired, it can be garnished with fresh chopped parsley or cilantro and a drizzle of olive oil.
Nutrition Facts : Calories 183 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 4 g, Protein 3 g, SaturatedFat 2 g, Sodium 278 mg, Sugar 7 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
SUNNY'S QUICK TOMATO, PEPPERS AND MOZZARELLA SALAD
Steps:
- Marinate the mozzarella. In a plastic container with a lid add Hidden Valley® Farmhouse Originals® Italian with Herbs Dressing and mini mozzarella balls. Seal and shake. Refrigerate at least 8 hours, shaking here and there, (if you remember.) Assemble the salad. In a large bowl add tomatoes and bell peppers. Using a slotted spoon transfer marinated mozzarella balls to the large bowl and toss everything together. If more dressing is needed, pour it from the container in which you marinated the mozzarella. Serve salad chilled or room temperature.
CAULIFLOWER STEAKS WITH ROASTED PEPPER AND TOMATO SALAD
This dish is delicious even if your cauliflower "steaks" are sliced less than perfectly. If you are cooking smaller pieces, simply reduce the cooking time by a few minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Place cauliflower, stem side down, on a cutting board. Working from center of head, cut four 3/4-inch-thick "steaks" and set aside. Cut end pieces into florets (you should have about 1 cup). Toss florets with 1 teaspoon oil and arrange on one side of a rimmed baking sheet. Toss tomatoes with 1 teaspoon oil and arrange in a single layer on other side of sheet. Season with salt and pepper.
- Roast until florets are softened and browned in spots and some tomatoes are collapsed, 25 minutes. Refrigerate florets and three-quarters the tomatoes for Easy Chickpea Curry. Transfer remaining tomatoes to a medium bowl; reduce oven to 300 degrees.
- Meanwhile, roast bell peppers over a high gas flame or under the broiler, turning frequently with tongs, until charred on all sides, about 10 minutes. Transfer to a medium bowl, cover with plastic wrap, and let steam 10 minutes. Rub with paper towels to remove skin. Stem, seed, and coarsely chop.
- Add bell peppers to bowl with tomatoes and stir in 1 teaspoon oil, vinegar, parsley, and capers, if using. Season with salt and pepper.
- In a large nonstick skillet, heat 1 tablespoon oil over medium. Add garlic and cook until fragrant, 30 seconds. Add 2 cauliflower steaks, cover, and cook until underside is golden brown, 5 minutes. Flip cauliflower, season with salt and pepper, and cover. Cook until tender, 10 minutes, then transfer to a baking sheet, loosely tent with foil, and keep warm in oven. Repeat with 1 tablespoon oil and remaining 2 cauliflower steaks.
- Meanwhile, cook couscous according to package instructions. To serve, divide couscous among 4 plates and top with cauliflower steaks and roasted pepper and tomato salad.
Nutrition Facts : Calories 343 g, Fat 9 g, Fiber 7 g, Protein 11 g, SaturatedFat 1 g
TOMATO AND PEPPER SALAD
I make this salad using fresh tomatoes from my garden. The key is to let it marinate and chill for the flavors to blend.
Provided by STACYLYNN130
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 2h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 31.8 calories, Carbohydrate 7.4 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 203.8 mg, Sugar 5.1 g
ROASTED EGGPLANT AND BELL PEPPER SALAD
This chilled roasted eggplant and bell pepper salad is a great side dish or an appetizer in the summer. Perfect for parties; just add a bowl of tortilla chips next to it. You can also serve this hot with grilled chicken or fish. Either way, it's delicious! Garnish with dill or parsley.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h55m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until browned, 5 to 7 minutes. Transfer to a plate. Add remaining olive oil to the skillet; add eggplant and bell pepper. Saute until starting to soften, about 5 minutes. Add tomato, garlic, parsley, salt, and pepper; cook 2 to 3 minutes more. Return sauteed onion to the skillet. Adjust seasonings if necessary. Transfer eggplant mixture to a baking pan.
- Bake in the preheated oven for 30 minutes. Cool before serving, about 1 hour.
Nutrition Facts : Calories 133.4 calories, Carbohydrate 17.2 g, Fat 7.3 g, Fiber 7.2 g, Protein 3 g, SaturatedFat 1 g, Sodium 47.3 mg, Sugar 7.4 g
ROASTED PEPPER, CUCUMBER, AND TOMATO SALAD
Provided by Bahija
Categories Salad Pepper Tomato Vegetable Side Broil Low Carb Vegetarian Low Cal Cucumber Bell Pepper Summer Healthy Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 8
Steps:
- Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill.
TOMATO AND ROASTED RED PEPPER SALAD
Fresh tomatoes and roasted red peppers are tossed in an almond and sherry vinegar dressing to create this side salad. Instead of roasting the peppers, use store-bought jarred peppers.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and season with salt and pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar, garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes, roasted peppers, parsley, and toasted bread. Toss to combine.
Nutrition Facts : Calories 165 g, Fat 9 g, Fiber 3 g, Protein 4 g
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
RED BELL PEPPER AND TOMATO SALAD
Provided by Dorie Greenspan
Categories Salad Pepper Tomato Appetizer Side No-Cook Picnic Quick & Easy Spring Bon Appétit Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Combine all ingredients in medium bowl. Season salad with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature, tossing occasionally.)
POTATOES, PEPPER AND TOMATO SALAD
Provided by Marian Burros
Categories easy, salads and dressings, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Scrub but do not peel potatoes. Cover with water and cook in a covered pot until potatoes are tender, about 15 to 20 minutes.
- Wash, trim, seed and cut whole peppers into julienne strips, then cut strips into quarters and place in serving bowl.
- Wash, trim and dice tomatoes and add to peppers.
- Pit olives and cut up; add to bowl.
- Wash, dry and chop oregano and add to bowl.
- Stir in oil and vinegar.
- When potatoes are cooked, drain and cut into small dices. Stir into bowl and mix to coat with dressing. Season to taste with pepper.
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ROASTED TOMATO-AND-PEPPER SALAD RECIPE | MYRECIPES
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Servings 6Calories 61 per serving
- Cut tomatoes into 1/4-inch-thick slices. Arrange on an aluminum foil-lined baking sheet coated with cooking spray.
- Arrange peppers (cut sides down) and onion on a foil-lined baking sheet coated with cooking spray.
TOMATO AND ROASTED PEPPER SALAD RECIPE | MYRECIPES
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5/5 (3)Calories 48 per servingServings 8
- Arrange tomato slices in a single layer on a platter. Combine 1 tablespoon balsamic vinegar and honey in a small bowl, stirring with a whisk. Drizzle mixture evenly over tomato slices. Sprinkle with salt and black pepper; marinate 15 minutes.
- Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until bell peppers are blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into 3/4-inch strips.
- Combine 1 tablespoon balsamic vinegar, red wine vinegar, oil, and garlic in a medium bowl; stir well with a whisk. Add bell peppers and caperberries; toss gently to coat. Top tomato slices with bell pepper mixture.
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- Preheat the broiler. Roast the bell peppers under the broiler for about 10 minutes, or until charred all over. Transfer to a medium bowl, cover with plastic wrap and let steam for about 10 minutes. Peel the peppers and discard the stems and seeds. Cut the peppers into 1/2-inch-wide strips. Return the peppers to the bowl, add 1 tablespoon of the olive oil and season with salt and pepper. Let stand at room temperature.
- Meanwhile, preheat the oven to 400°. Wrap the garlic in aluminum foil, put in a baking dish and bake for about 35 minutes, or until the cloves are soft. Let cool slightly, then peel.
- Arrange the tomato slices in a single layer on a platter and season with salt. In a small bowl, whisk the remaining 3 tablespoons of olive oil with the vinegar and season with salt and pepper. Scatter the peppers and garlic over the tomatoes. Spoon the vinaigrette over the top, sprinkle with the parsley and serve.
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