Recipe information
Yield
Makes 4 servings
Ingredients
24 grape or cherry tomatoes, halved
1/2 cup 1/4-inch cubes red bell pepper
1/3 cup 1/4-inch cubes drained roasted red pepper from jar
3 tablespoons extra-virgin olive oil
1/2 teaspoon white wine vinegar
Pinch of ground cumin
Preparation
Combine all ingredients in medium bowl. Season salad with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature, tossing occasionally.)
