Food & Wine
Italian cherry tomato and roasted capsicum salad
This simple salad uses a classic combination of Italian ingredients.
Serves: Six to eight
Ingredients:
- Three red and three yellow capsicums, cored, quartered
- Three tablespoons plus 75ml extra virgin olive oil
- 500g cherry tomatoes, halved
- handful rocket leaves
- Two tablespoons capers
- Eight anchovy fillets, halved (optional)
- Three tablespoons balsamic vinegar
- Handful basil leaves
Method:
- To begin, preheat the oven to 200°C.
- Toss the capsicum quarters in the three tablespoons oil and place side by side on oven trays. Sprinkle with salt and freshly ground black pepper.
- Roast in the oven for 15-20 minutes or until tender, slightly shrivelled and browned.
- Remove from the oven and cool.
- Put capsicums, tomatoes, rocket, capers and anchovies in a wide salad bowl or platter.
- Whisk 75ml oil with the balsamic vinegar, taste and season with salt and freshly ground black pepper. Add this dressing to the salad and toss.
- Sprinkle the basil leaves on top and serve.
How tasty! Have you tried anything like this?
Written by Ray McVinnie and Dixie Elliot. First appeared on Stuff.co.nz. Image credit: Stuff.co.nz / Keirin Scott.
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