Italian fried pepper tomato salad
Balsamic vinegar gives the Italian fried pepper tomato salad a regular taste boost, but many Italians remain skeptic of the combination.
In Italy you don’t serve salad with Balsamic Vinegar of Modena. Basta. Salad should be served with olive oil and white wine vinegar dressing, administered individually at the table, which is why restaurants have oil-vinegar table sets and not salt and pepper sets. The reason for this may be that real, traditional Balsamico is not vinegar but a reduction made from grape juice. A syrup to be used sparingly on grilled meat or parmesan cheese. For more on the history and production of Balsamico visit the Balsamico museum
Commercial balsamic vinegar is some sort of imitation of the original product often made by the addition of caramel or colouring to normal wine vinegar. A great ingredient to give depth and complexity to especially fried and roasted vegetables as in this salad of tomatoes and fried peppers.
Ingredients
4 tomatoes
1 yellow and 1 red bell pepper
1 clove of garlic
1 tbsp balsamic vinegar of Modena
1 tbsp roasted pinenuts
Salt, pepper, olive oil
Preparation
Roast the pine nuts on a dry frying pan and put them aside for later.
Wash the bell peppers and remove and discard stem and seeds.
Cut the peppers in strips and fry them gently in a little olive oil on the frying pan.
Peel and slice the garlic clove and add it to the frying pan.
Douce the peppers with balsamic vinegar when they are almost done, and remove the fryinpan from the heat.
Wash the tomatoes and cut them in regular wedges.
Toss tomatoes with garlic and fried peppers and about 3 tbsp olive oil
Sprinkle the Italian fried pepper tomato salad with roasted pine nuts before serving.
Other recipes with pepper like this pepper tomato salad
Pepper potato omelette
Stuffed pepper recipe
Roasted pepper sauce for pasta
Italian fried pepper tomato salad
Fresh and delicious – I’d definitely make it an entree and go back for seconds
Me too. I love red food.
Delicious :)
Thank you.
That looks great!
Thank you:)
Looks delicious. I throw balsamic vinegar on roasted vegetables all the time and love the end result.
Yes, as long as you don’t leave them for too long in the oven or on the stove. I don’t like balsamic vinegar that has started to burn.
Wow, I the colors of this look amazing and very Fall-like. Perfect addition of the balsamic vinegar and I wonder if some fresh basil could be added, Mette? Good one :)
Tomatoes and basil always make a handsome pair.