Balsamic Tomato And Roasted Pepper Salad Recipe

Balsamic Tomato And Roasted Pepper Salad Recipe

  • 1 1/2 teaspoons balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon flaxseed oil
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 large red bell peppers, halved and seeded
  • 2 large tomatoes, sliced
  • 1/3 cup chopped fresh basil leaves
  1. Preheat the broiler. Coat a broiler-pan rack with cooking spray.
  2. In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt, and pepper; set aside.
  3. Place the bell peppers, skin side up, on the prepared rack. Broil, without turning, for 8 to 12 minutes, or until the skins are blackened and blistered in spots.
  4. Place the peppers in a bowl and cover with a kitchen towel. Let stand for 10 minutes, or until cool enough to handle. Peel the skin from the peppers and discard. Cut the peppers into 1/2 inch-wide strips.
  5. Arrange the tomato slices on a platter. Scatter the pepper strips on top and sprinkle with the basil. Drizzle the dressing over the salad. Let stand for at least 15 minutes to allow the flavors to blend.
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