Roasted Pepper and Tomato Salad

I made this salad for a picnic lunch in Syracuse celebrating A.'s baptism, and while I thought it was actually really good, this poor salad got a little upstaged by the other salad I made for the occasion. I think I'm actually more likely to make this salad again, if only because it is slightly less work (even with roasting the peppers) and less expensive than the other salad. Maybe I loved it so much because I recently discovered melted goat cheese and it has changed my whole life, but my guess is that any time I came across this salad I would be happy to eat it. Lettuce and all. Although, personally, given my lettuce-hating ways, I think I would be even happier replacing the lettuce with slices of cucumber and possibly chunks of celery next time but keeping everything else the same.

Note: I doubled this recipe, using six large red bell peppers and five tomatoes-on-the-vine and doubling the rest according to the recipe.

From my fav, the Recipes For Health series by Ms. Shulman of the NYTimes:

http://www.nytimes.com/2008/09/23/health/nutrition/23recipehealth.html

Ingredients:

For the dressing:

1 T. sherry vinegar (I used orange juice)

1 tsp. balsamic vinegar

1 small garlic clove, minced

1/4 C. extra virgin olive oil

Salt and freshly ground pepper

For the salad:

1 1/2 lbs. red or red and yellow peppers, roasted (I used three peppers, did not weigh them)

1 T. slivered fresh basil

1 lbs. fresh ripe tomatoes, cut in wedges

1 head of leaf lettuce or romaine

2 oz. goat cheese crumbled (optional)

Directions:

--To roast the peppers, line a baking sheet with tin foil. Place the peppers on the sheet and bake at 425F for 30-40 minutes, turning peppers every ten minutes until the skins are soft and browned. Remove peppers from sheet, place in a bowl and cover the bowl with a lid or plate and let the peppers sit for 30 minutes to cool. Holding peppers over the bowl, carefully remove the skins and cut the peppers into strips or chunks. If you are storing the peppers for more than 24 hours before using, toss them with a little bit of olive oil to help them stay fresh.

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.

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.