Tomato Salad with Goat Cheese and Roasted Red Pepper
- 1 large red bell pepper
- 1 1/2 pounds assorted tomatoes, thinly sliced
- 4 ounces of fresh goat cheese, crumbled or sliced
- 2 tablespoons fresh basil leaves, torn
- 1 tablespoon of olive oil
- 1 tablespoon of sherry or red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Place the pepper directly on the burner of a gas stove over medium-low heat. Toast 12 - 15 minutes, turning occasionally until the skin starts to blacken and the pepper begins to collapse and soften. If you have an electric stove, please the pepper on a cookie sheet with aluminum foil. Roast at 450 degrees F, turning occasionally until the skin blackens and the pepper begins to collapse and soften, about 20 minutes. Place pepper in a small bowl and cover with plastic. Set aside.
Slice the tomatoes and place on a large platter. Scatter the goat cheese and basil over the tomatoes. Remove the pepper from the bowl. Peel away the charred skin and discard it. Remove the seeds and place the pepper in a mini chopper or blender. Add the oil, vinegar, mustard, salt, and pepper. Blend until smooth. Spoon the dressing over the salad and serve immediately.
13g fats (3g saturated)
288 mg sodium
From Skinny Chef