Roasted Bell Pepper & Tomato Salad


Roasted Bell Pepper & Tomato Salad

Chef Michael Turner

6-8 Adults

Time:35 Minutes

Tuscan Herb Olive Oil


  • 3 Red Bell Peppers

  • 6 Large Plain Tomato

  • 1/2 Teaspoon Dried Red Chili Flakes

  • 1 Red Onion, Fine Julienne or Thin Slices

  • 2 Garlic Cloves, Finely Chopped

  • 3 Tablespoons Fresh Parsley

  • 3 Tablespoons of Tuscan Herb Olive Oil

  • 1 Teaspoon Salt & Pepper

  • 1 Oz Fresh Sliced Black Olives

  • 1 Teaspoon Lemon Zest, Juice Of Lemon

Preheat the oven to 425F. Place the peppers on a baking sheet and roast, turning occasionally to char outer skin. Once blacked place tomatoes on baking sheet and bake for 7 minutes. Place peppers in plastic bad or in metal bowl with plastic cover to steam of the peppers and tomatos. Once cooled remove the skin from peppers, remove and discard seeds and slice peppers long ways into strips.  Slice the tomato down the center, cutting each side into 4-8 wedge slices. Add to medium size mixing bowl. Stir in chili flakes, onions, garlic and lemon mix well. Finish salad by drizzling 3 tablespoons Tuscan Herb Olive Oil with 3 tablespoons of fresh parsley and 1 teaspoon of salt and pepper right before serving.


Other Olive Oil Options: Herbes De Provence, Milanese Gremolata