Best Roast Pepper Tomato And Apple Salad Recipes

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

MOROCCAN ROAST PEPPER, TOMATO, AND APPLE SALAD (SLADA FELFA BIL TAMATEM WAL TOFAH)

Steps:

• For roasting the peppers pre-heat the oven to 400 degrees. Line a roasting pan with aluminum foil and place the peppers on the pan. Roast the peppers for 20 to 25 minutes or till the skin of the peppers have blackened. Remove from the oven, place the peppers on a plate and cover with plastic wrap. Let the peppers sit for 10 minutes and once the peppers are cooled peel of the skin, discard the seeds and the stem. Cut the peppers into thin slices and keep aside.
• In a pan heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and fry till lightly browned. Add the chopped garlic and stir for a minute or till lightly browned.
• Add the tomatoes and whole chilies. Season everything with salt and pepper. Lower the heat and cook for 15 to 20 minutes.
• 3. Add the sliced peppers to the onion mixture, then add the quartered apples cut side down. Cook the apples till tender on medium to low heat. If the mixture is getting to dry, add a bit of water. Just before the apples are done cooking, turn them over to skin side down.
• Remove the salad from the pan and place it in a dish. Let it cool in the refrigerator for at least 30-35 minutes before serving. Drizzle the salad with remaining olive oil and serve.

ROASTED PEPPER AND TOMATO SALAD

Steps:

• To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
• Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
• Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

ROASTED CAPRESE SALAD

Steps:

• For the tomatoes: Preheat the oven to 400 degrees F.
• On a large rimmed baking sheet, combine the cherry tomatoes, cocktail tomatoes and Roma or Campari tomatoes. Drizzle with the oil and scatter the torn basil over the top. Season with the salt and toss well to coat. Roast until the tomatoes are lightly browned and beginning to give off their juices, 30 to 35 minutes. Allow to cool slightly.
• For the salad: Arrange the tomatoes on a large platter. Tear the burrata over the top. Scatter the arugula and basil over the top and drizzle with the oil. Finish with the flake salt and black pepper, if desired.

ROAST PEPPER, TOMATO, AND APPLE SALAD

Steps:

• Place the peppers on a sheet of foil on an oven tray under a preheated broiler, 2 1/2 to 3 1/2 inches from the broiler. Turn them until their skins are black and blistered all over. Alternatively-and more easily-roast them in the hottest oven for about 30 minutes, or until they are soft and their skins blistered and blackened, turning them once after 15 minutes.
• To loosen the skins further, put them in a strong plastic bag, twist it shut, and leave for 10 to 15 minutes. Another old way that has the same effect is to put them in a pan with a tight-fitting lid for the same length of time. When the peppers are cool enough to handle, peel them and remove and discard the stems and seeds. Now cut the peppers lengthwise into ribbons.
• In a wide pan, fry the onion in 2 tablespoons of olive oil over a medium heat, stirring often until they are lightly colored. Add the garlic and stir until it just begins to color, then add the tomatoes and chili peppers. Season with salt and pepper and cook gently for about 15 to 20 minutes.
• Leaving the peel on, quarter and core the apples. Stir the red pepper ribbons into the onion mixture then put in the apple quarters, cut side down. Cook gently until the apples are tender, adding a little water if the pan becomes too dry. Turn the apples skin side down toward the end.
• Serve cold, drizzled with the remaining olive oil.

TOMATO AND ROASTED RED PEPPER SALAD

Steps:

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss bread with 2 teaspoons oil and season with salt and pepper. Spread bread in a single layer and bake until golden brown, about 7 minutes. In a large bowl, combine remaining 3 teaspoons oil, sherry vinegar, garlic, and almonds. Season with salt and pepper and stir to combine. Add tomatoes, roasted peppers, parsley, and toasted bread. Toss to combine.

ROASTED PEPPERS WITH TOMATOES

Steps:

• 1. Preheat the oven to 425°F. Arrange the peppers, cut-side up, on an oiled baking dish to fit. Brush the peppers with some oil.
• 2. Place 4 garlic slices in each pepper. Place 4 red cherry tomatoes in each yellow-pepper half and 4 yellow cherry tomatoes in each red pepper half. Sprinkle the peppers evenly with the capers, thyme, salt and pepper. Drizzle with the remaining olive oil. Bake for 35 minutes. Cool the peppers to room temperature.
• 3. To serve, arrange the peppers on a platter in alternating colors.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.