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.
Ingredients
- 1 tablespoon sherry vinegar
- 1 teaspoon balsamic vinegar
- 1 small garlic clove, minced
- ¼ cup extra virgin olive oil
- Salt and freshly ground pepper
- 1 ½ pounds red or red and yellow peppers, roasted
- 1 tablespoon slivered fresh basil
- 1 pound fresh ripe tomatoes, cut in wedges
- 1 head of leaf lettuce or romaine
- 2 ounces goat cheese, crumbled (optional)
- Nutritional Information
Nutritional analysis per serving (4 servings)
206 calories; 14 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 3 grams protein; 153 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4
Preparation
- 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.
15 minutes
Dining and Cooking