Fire Roasted Sweet Peppers and Tomatoes
by Stacey Amagrande
3 large heirloom sweet peppers
4 large heirloom tomatoes
1 bunch papalo, arugula or watercress, leaves only
1/2 red onion sliced very thin
1/4 cup fresh dill minced
Juice of 1 lemon
1 tablespoon white wine vinegar
2 tablespoons good extra virgin olive oil
Salt and pepper to taste
Roast tomatoes and peppers over a high flame (directly on the fire) until blackened 3/4 the way around
Allow veggies to cool while preparing the salad.
Put the leaves of the papalo, arugula or watercress into a salad bowl. Add the onion, dill, lemon, vinegar, evoo, salt and pepper. Once veggies are cool cut out the core of the peppers and discard. Chop into a dice or into strips and add to the salad bowl. Toss to combine. Serve as is (warm) or allow to chill in the fridge. The salad will keep up to 3 days! This is great on its own or serve with your favorite grilled protein and enjoy!!