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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.


Credit: Jennifer Causey

Recipe Summary test

15 mins
15 mins
4 (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

151 calories; protein 2.7g; carbohydrates 13.2g; fiber 3.5g; fat 10.7g; saturated fat 1.5g; sugars 7.1g; sodium 543.2g.