Roasted & Raw Salad
Roasted Pepper & Raw Tomato Salad
Two 1" cubes of goat cheese
1 pint of assorted cherry tomatoes, sliced in half
1 Persian cucumber, sliced into coins
A few slices of red onion or shallot
A handful of olives, kalamata, black, green, etc.
5-6 mini sweet peppers (or use pre-roasted ones)
Fresh lemon juice
Optionally some fresh herbs and/or greens for garnish
Coat the cubes of goat cheese with a bit of Luberon N4 and set aside.
Mix the tomatoes, cucumber, onion, and olives in a bowl along with a few big pinches of Luberon, a small squeeze of lemon juice, and a small pinch of salt. Mix well and allow to sit for about 15 minutes to hydrate the dried herbs. You can roast peppers in the meantime if you're roasting.
If roasting the peppers, just char them on a stovetop or under the broiler turning them until the skin is blackened evenly in spots and they are softened. For mini peppers with a thin skin this happens pretty fast so watch them, I'd estimate about 5-6 minutes. Remove the peppers to a covered bowl to steam, them slice in half lengthwise, discarding the stems and seeds and any very charred skin. You can also make more too keep in the fridge or freezer, they keep for 3-4 days in the fridge and over a moth frozen provided you squeeze the air out fo the bag.
Add the peppers to the bowl and add some olive oil, lemon juice, and salt until it's a bit less salty than you think it should be.
Plate, topping with the goat cheese and any herbs/greens you like. I had a tiny bit of frisée left over from another dish.
Variations & Ideas
- Start with a pre-marinated goat cheese for extra flavor.
- If you're starting with pre-roasted peppers warm them up in the microwave and add a bit of lemon juice to wake them back up.
• I also like this salad with some thinly sliced lemon and our Chios N27 blend.
• Try substituting roasted Japanese eggplant for the peppers and using Riviera Herbs to season everything.
Questions about this recipe? Contact us at email@example.com