Ingredients
Preparation
Step 1
Grill a couple of red peppers until the skins blacken, then peel them. I find the easiest way to do this is to put the still-hot peppers in a bowl and cover with plastic wrap for ten minutes. This will help loosen their skins.
Step 2
Once they are peeled, you will be left with soft, scarlet flesh, which should be sliced into thick strips, then tossed with quartered yellow tomatoes, olive oil, salt, and coarsely torn basil leaves. You could add oregano, too, or cilantro if that is what is around. Let the salad sit for a good twenty minutes before serving.
