There’s nothing wrong with a simple raw tomato salad, but a tomato salad with broiled bell peppers? Now that’s a real winner. Broiling the peppers softens them and brings out their natural sweetness, which perfectly complements the tangy quick-pickled shallots and fresh, juicy heirloom tomatoes. For the most vibrant and colorful salad, look for a variety of colors of the bell peppers and tomatoes. Serve with fresh mint leaves and flaky sea salt. Serve as part of a backyard barbecue, pack for a picnic, or as a dinner-party appetizer. In fact, we won’t tell if you add some fresh mozzarella for a play on a caprese.
1 shallot, thinly sliced into rings
2 tablespoons red wine vinegar
2 yellow, orange, or red bell peppers, seeded and thinly sliced into rings
3 tablespoons olive oil, divided
Freshly ground black pepper
1½ pounds heirloom tomatoes (about 3 medium tomatoes), sliced
¼ cup fresh mint leaves, torn if large
Flaky sea salt
Sat fat 1.48g
How to Make It
Combine shallot rings and vinegar in a small bowl; set aside.
Preheat broiler to high with oven rack 5 to 6 inches from heat. Arrange bell pepper slices on a rimmed baking sheet, and toss with 1 tablespoon of the oil and a pinch each of kosher salt and pepper. Broil until bell peppers soften slightly and edges begin to char, 4 to 5 minutes.
Arrange bell pepper and tomato slices on a platter. Drain shallot rings, reserving vinegar. Set shallot rings aside. Whisk together reserved vinegar and remaining 2 tablespoons oil in a small bowl until blended. Whisk in salt and pepper to taste. Drizzle vinaigrette over bell pepper and tomato slices, and toss gently to coat. Top with shallot rings and mint leaves and season with pepper and flaky sea salt to taste.
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