Tomato & Roasted Red Pepper Salad
Serves 4
Preheat oven to 450 degrees. On a rimmed baking sheet, toss 3 ounces crusty bread, torn into bite-size pieces (2cups), with 2 ounces of olive oil and season with sea salt and fresh ground black pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes, In a large bowl, combine 3 teaspoons oil, 2 teaspoons sherry vinegar, 1 garlic clove, minced, and 2 tablespoons coarsely chopped toasted natural almonds. Season with sea salt and pepper and stir. Add 2 medium tomatoes, cored and cut into 1/2 inch wedges, 2 roasted red bell peppers, cut into 1/2 inch strips, 1 tablespoon chopped fresh parsley leaves, and toasted bread and toss to combine.
Do you have a favorite summer time tomato recipe, post it and share.
This sounds like dinner to me! Just picked up a few local, organic tomatoes that are perfect for this dish... Might try this with some Danish blue saga cheese. Thanks for the suggestion, Chef!
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