Tomato Salad
Source of Recipe
Woman's Day
List of Ingredients
2 each red and yellow bell peppers
6 plum tomatoes, halved
1/2 tsp freshly ground pepper
1/4 tsp salt
1 1/2 Tbsp extra-virgin olive oil
1 Tbsp capers
1 Tbsp chopped fresh flat-leaf parsley
1 tsp chopped fresh marjoram (omit if fresh is unavailable)
3 Tbsp crumbled ricotta salata or feta cheese
1/2 cup (about 14) oil-cured black olives Recipe
1. Heat grill to high and brush with oil. Grill peppers, turning several times, 10 minutes or until blackened on all sides. Transfer to a paper bag and let steam 10 minutes. When cool enough to handle, peel, core, seed and cut in 1-in.-wide strips. Set aside.
2. Grill tomato halves 1 minute per side or until lightly charred. Transfer tomatoes to a serving platter. Scatter pepper strips around tomatoes. Sprinkle with pepper and salt, drizzle with oil, then sprinkle with capers, parsley and marjoram (if using). Top with cheese and olives. Serve at room temperature.
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