Yellow Pepper and Red Tomato Salad

Here's summer eating at its best--ripe, juicy tomatoes and crisp sweet peppers, accented with a Dijon-style dressing and Gorgonzola cheese.

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  • 2 tablespoons olive oil or salad oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon thinly sliced green onion or snipped fresh chives
  • 2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
  • 1 teaspoon sugar
  • 1/2 teaspoon Dijon-style mustard
  • 1/8 teaspoon pepper
  • 3 large yellow sweet peppers, thinly sliced into rings (about 3 cups)
  • 3 large red tomatoes, sliced
  • Spinach leaves
  • 2/3 cup crumbled Gorgonzola cheese or blue cheese (3 ounces)
For dressing, in a screw-top jar combine olive oil or salad oil, vinegar, green onion, or chives, basil, sugar, mustard, and pepper. Cover and shake well. Chill, if desired.
In a skillet cook sweet pepper rings, covered, in a small amount of boiling water for 1 to 2 minutes or just until crisp-tender; drain and cool. Chill, if desired.
To serve, arrange tomato slices and sweet pepper rings on a spinach-lined platter. Sprinkle crumbled cheese over salad. Shake dressing well; drizzle over salad. Makes 4 to 6 side-dish servings.

Make Ahead Tip

  • Prepare dressing; cover and chill up to 24 hours. Cook peppers; drain and cool. Cover and chill up to 24 hours.

nutrition information

Per Serving: cal. (kcal) 182, Fat, total (g) 13, chol. (mg) 16, sat. fat (g) 5, carb. (g) 12, fiber (g) 3, pro. (g) 7, vit. A (RE) 309.07, vit. C (mg) 271.62, sodium (mg) 331, calcium (mg) 141.35, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet
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