Roasted Pepper And Tomato Salad

• FOR THE SALAD:
• 3 whole Roasted Bell Peppers (2 Red, 1 Yellow), Store Bought Or Make Your Own (instructions Below)
• 2 pints Grape Tomatoes, Halved
• 1 whole Shallot, Thinly Sliced
• 2 Tablespoons Chopped Chives
• 1 Tablespoon Chopped Rosemary
• 1/4 cups Basil, Thinly Sliced
• 4 ounces, weight Fresh Mozzarella (pearls Or Sliced Into Bite-sized Pieces)
• FOR THE DRESSING:
• 2 Tablespoons Olive Oil
• 1 Tablespoon Balsamic Vinegar
• 1 dash Garlic Powder
• 1 teaspoon Honey
• 1/4 teaspoons Salt
• 1 dash Dried Oregano
• 1 dash Cayenne Pepper

1. Slice the roasted peppers (see note below *) into bite-sized pieces. In a large bowl combine the peppers, tomatoes, shallot, chives, herbs and mozzarella cheese.
2. In a small bowl combine the dressing ingredients and whisk to combine. Taste for seasoning and adjust to your tastes.
3. Carefully stir the dressing into the salad, serve immediately.
4. * To roast your own peppers: Rest the whole peppers on a cookie sheet lined with foil and place the cookie sheet under the broiler in your oven. Be sure to watch them closely! Turn the peppers as once side blackens and continue cooking and turning until all sides are blackened. Remove the peppers from the oven and place in a bowl. Cover the bowl with a plate so that the peppers can steam. Once they have cooled you can easily peel off the blackened skin and remove the stem and seeds.

salad, peppers, grape tomatoes, shallot, chives, rosemary, ubc, dressing, olive oil, balsamic vinegar, garlic, honey, ubc, oregano, cayenne pepper

Taken from tastykitchen.com/recipes/salads/roasted-pepper-and-tomato-salad-2/ (may not work)