The secret to this beautiful and vibrant looking salad is the colourful mix of red and yellow peppers and baby tomatoes; the sherry vinegar dressing brings out their natural sweetness.
You will need…
- 2 x 250g packs of mixed yellow and red baby tomatoes – sliced in half. I used Tesco Finest mixed baby tomatoes.
- 3 large red and yellow long pointed peppers – I bought mine from Sainsbury’s. These are much easier to roast and skin than bell peppers and have a lovely sweet flavour.
- Dressing: 2 tablespoons of extra-virgin olive oil, 1 tablespoon of sherry vinegar, a pinch of sea salt.
Preheat the oven to 220°C. Place the peppers on a baking tray and roast for 30 minutes until the skins blister. Remove, allow to cool. The skins should slip off easily, remove the seeds and cut into strips.
Add the sliced peppers and tomatoes together with the dressing and mix thoroughly. Leave to infuse for half an hour or so before serving. The juices from the peppers and the tomatoes will mix together and enhance the flavour. Serve at room temperature.
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