Grilled Pepper and Tomato Salad with Fresh Basil
Delicious cherry tomatoes star with grilled bell pepper strips and fresh basil, topped with olive oil, sea salt, and fresh ground pepper for the perfect summer salad.
Ingredients
- 2 large red, yellow, or orange bell peppers sliced into 1/2' strips - lengthwise
- 2 tbsp vegetable oil for grilling peppers
- 1 pint cherry tomatoes halved
- 3 large sprigs of fresh basil roughly chopped
- 3-4 tbsp High-quality olive oil
- Sea salt and freshly ground pepper to taste
Instructions
Grilled Pepper Strips
- Heat grill pan or heavy-duty skillet to medium-high.
- Toss pepper strips with vegetable oil, then season lightly with salt and pepper.
- Place in the hot pan and cook until peppers are caramelizing on the edges and skin has blackened areas. The goal is not to burn the peppers but to give the smokey, grilled flavor to the dish.
Assembling the Salad
- Place grilled peppers onto the serving dish of your choice. Top with halved cherry tomatoes and sprinkle with chopped fresh basil.
- Heavily drizzle olive oil over the top, finishing the salad with sea salt and freshly ground black pepper.
- Serve with crusty bread for sopping up the pepper and tomato juices combined with the olive oil.
