Roasted Pepper and Tomato Salad

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Ingredients:

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)

1. To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, and olive oil. Salt and pepper to taste.

2. Cut the roasted peppers into 1/2-inch wide strips. Toss with two tablespoons of the dressing. Add half the basil, and toss again.

How to Prepare:

3. 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.

Yield: Serves four

Advance preparation: The roasted peppers will keep for about five days in the refrigerator, and for a week if you toss them with the dressing.

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