Roast Pepper Tomato And Apple Salad Recipes

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ROASTED PEPPER AND TOMATO SALAD



Roasted Pepper and Tomato Salad image

This is a truly seasonal salad, so make it soon, before the last fall tomatoes are gone. You'll find them at the farmers' markets, next to the tables full of peppers.

Provided by Martha Rose Shulman

Time 15m

Yield Serves 4

Number Of Ingredients 10

1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds red or red and yellow peppers, roasted
1 tablespoon slivered fresh basil
1 pound fresh ripe tomatoes, cut in wedges
1 head of leaf lettuce or romaine
2 ounces goat cheese, crumbled (optional)

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.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 710 milligrams, Sugar 3 grams

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



Moroccan Roast Pepper, Tomato, and Apple Salad (Slada Felfa Bil Tamatem Wal Tofah) image

Moroccan Roast pepper, Tomato, and Apple Salad is a traditional cold appetizer served in Morocco. It is more of dip than a salad that can be enjoyed with fresh pita.

Provided by Surati

Categories     Salad     side dish

Yield 6 people

Number Of Ingredients 8

3 red bell peppers (see above)
1 large onion (thinly sliced)
3 tbsp extra virgin olive oil
3 garlic cloves (chopped)
3 large tomatoes (peeled and chopped)
1 to 2 whole chili peppers ( (I used 2 small green chilies alternatively you can use ½ to1 tsp of red chili flakes))
salt and black pepper to taste
2 sweet apples (gala or golden delicious (cored skin on and cut into fours., gala or golden delicious)

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.

TOMATO AND ROASTED RED PEPPER SALAD



Tomato and Roasted Red Pepper Salad image

Fresh tomatoes and roasted red peppers are tossed in an almond and sherry vinegar dressing to create this side salad. Instead of roasting the peppers, use store-bought jarred peppers.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 9

3 ounces crusty bread, torn into bite-size pieces (2 cups)
2 teaspoons plus 3 teaspoons extra-virgin olive oil (for toasting of bread)
Coarse salt and ground pepper
2 teaspoons sherry vinegar
1 garlic clove, minced
2 tablespoons coarsely chopped natural almonds
2 medium tomatoes, cored and cut into 1/2-inch wedges
2 roasted red bell peppers, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley leaves

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.

Nutrition Facts : Calories 165 g, Fat 9 g, Fiber 3 g, Protein 4 g

ROAST PEPPER, TOMATO, AND APPLE SALAD



Roast Pepper, Tomato, and Apple Salad image

Categories     Bread     Salad     Pepper     Tomato     Side     Fry     Roast     Apple

Yield serves 6

Number Of Ingredients 8

3 fleshy red bell peppers
1 large onion, sliced
3 to 4 tablespoons extra virgin olive oil
4 garlic cloves, chopped
1 pound tomatoes, peeled and chopped
1 or 2 chili peppers, left whole
Salt and black pepper
2 sweet apples (such as Golden Delicious)

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.

ROASTED PEPPER, CUCUMBER, AND TOMATO SALAD



Roasted Pepper, Cucumber, and Tomato Salad image

Provided by Bahija

Categories     Salad     Pepper     Tomato     Vegetable     Side     Broil     Low Carb     Vegetarian     Low Cal     Cucumber     Bell Pepper     Summer     Healthy     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 8

1 large green bell pepper
3 (6-to 8-ounce) tomatoes, halved, seeded, cut into 1/2-inch cubes
1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
3/4 cup oil-cured black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh Italian parsley
5 tablespoons olive oil
3 tablespoons fresh lemon juice

Steps:

  • Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill.

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