Friday, 26 September 2014

In the Kitchen: Tomato and Roasted Red Pepper Salad



I am always looking for a nice salad or appetizer recipe to make when entertaining. This Tomato and Roasted Red Pepper Salad is the marriage of the appetizer and the side salad. I found this recipe in Martha Stewart's Everyday Food Magazine. I wanted to celebrate the end of summer with the fresh flavors of heirloom tomatoes, roasted red peppers, and parsley. 





What you will need
3 oz of crusty bread torn into bite size pieces (2 cups)
5 tsp olive oil
coarse salt and pepper to taste
2 tsp sherry vinegar 
1 garlic clove, minced
2 tbsp coarsely chopped toasted almonds
2 medium tomatoes cored and cut into 1/2 inch thick wedges
2 roasted red bell peppers cut into 1/2 inch strips 
1 tbsp chopped fresh parsley leaves


Instructions

  1. Preheat oven to 450 degrees. On a rimmed baking sheet place torn bread pieces with 2 tsp of olive oil and season with coarse salt and pepper, toss well. Spread into one layer and bake for 7 minutes or until golden brown. 
  2. Meanwhile in a large bowl add remaining olive oil, sherry vinegar, garlic clove, toasted almonds, salt and pepper and stir well. 
  3. Add in tomatoes, roasted bell peppers, and chopped parsley. Toss with bread till coated and serve on a large platter or in a large serving bowl. 

From the Harvest Table,
Amber

Recipe taken from Martha Stewart's Everyday Food 9/2010


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