*  Exported from  MasterCook  Buster  *

                    Tomato-Roasted Pepper Salad (Weir)

Recipe By     : YOU SAY TOMATO, Joanne Weir (1998)
Serving Size  : 6    Preparation Time :
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   extra virgin olive oil
   1      tablespoon    red wine vinegar
   1      tablespoon    balsamic vinegar
                        coarse salt -- freshly ground
                        black pepper -- freshly ground
   2      large         red bell peppers -- roasted and peeled
                        seeded and cut into 1-inch strips
   2      large         yellow bell peppers -- roasted and peeled
                        seeded and cut into 1-inch strips
     1/2  cup           caperberries
                        OR 1/4-cup capers
     1/4  cup           cured black olives -- such as
                        kalamata
   4      medium        ripe tomatoes; red and/or yellow -- sliced 1/2"
     1/3  cup           fresh basil leaves -- loosely packed

In a small bowl, whisk together the oil and vinegars. Season with salt and
pepper. In a large bowl, combine the bell peppers, caperberries, olives and
three-quarters of the vinaigrette, and toss well.

To serve, arrange the tomato slices on a serving platter. Drizzle with the
remaining vinaigrette. Top with the pepper mixture and garnish with the
basil leaves. Feta cheese, ricotta salata or goat cheese crumbles can top
off the salad, if you wish.

8/30/98 kitpath@earthlink.net
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