Zesty Tomato-and-Roasted-Pepper Salad

Recipe: Zesty Tomato-and-Roasted-Pepper Salad

Makes : 4 servings | Salads/Sides Dairy Free , Vegan
Don't let this innocent plate of tomatoes and peppers fool you; the zesty combination of capers, olives, garlic, and vinegar is sure to wake up your taste buds. Since some of the ingredients are inherently salty, taste the salad before adding any additional salt.


  • 1 cup roasted red bell pepper strips (jarred or homemade*)
  • 1 1/2 pounds ripe tomatoes (about 4), cut into chunks and seeded
  • 2 tablespoons drained capers
  • 1/2 cup pitted and roughly chopped green olives, such as cerignola (about 12)
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 teaspoons red wine vinegar
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/4 cup olive oil
  • Salt


  • In a large bowl, combine the bell pepper strips, tomatoes, capers and olives. In a small bowl, stir together the garlic, lemon juice, vinegar, pepper, oregano and olive oil to form a dressing.
  • Toss the dressing with the salad. Taste and add salt if necessary (the capers and olives are already salty). For best flavor, let the salad sit at room temperature, covered, for 30 minutes or up to 2 hours. Serve with a slotted spoon.
  • *Roasted peppers: Put whole bell peppers (remove the sticker first!) over a hot grill or under a broiler on a foil-lined pan about 5 inches from the broiler. Turn them occasionally until the skin is charred on all sides. (They should be black.) Wrap the charred peppers in foil (or in a plastic-wrap covered bowl) and let sit until cool enough to handle. Working over a sink, pull out the cores and scrape out the seeds from the peppers. Pull off the charred skins, under running water if necessary.

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