Aunt Ruths Red Salad with Basil Mint Dressing
Recipe from The Food Channel

This is a marvelous Mediterranean-style salad of red tomatoes, red peppers and red onions you can serve on vibrant blue platter to celebrate the Fourth of July in red, white and blue.


Aunt Ruths Red Salad with Basil Mint Dressing

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Ingredients
  • 2  large
    red peppers
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  • 1  medium
    red onion, peeled and vertically sliced
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  • 6   large
    ripe tomatoes
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Basil-Mint Dressing:
  • 1/4   cup
    olive oil
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  • 1   tablespoon
    red wine vinegar
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  • 1   tablespoon
    lemon juice
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  • 1   teaspoon
    capers
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  • 1   tablespoon
    chopped fresh basil
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  • 1   tablespoon
    chopped fresh mint
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Directions
1.
Preheat the broiler. Cut red peppers in half vertically and seed them. Place the pepper halves, cut side down, along with the onion strips, in a shallow pan. Broil the vegetables until the pepper skins start to shrivel and pucker, about 5 minutes. Remove from heat.
2.
Peel and seed the tomatoes. Peel the peppers and cut them into 1/4-wide strips. Place them, along with the onions, in a large mixing bowl.

To Prepare the Basil-Mint Dressing:
Combine oil, vinegar and lemon juice in a small mixing bowl and whisk to blend. Stir in the capers, basil and mint and pour this dressing over the vegetables.
Gently toss the salad, cover, and refrigerate for at least 2 hours before serving. Serve chilled or at room temperature.
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