Tomato and pepper salad

Posted On October 26, 2009

The basis was cherry vine tomatoes, rough chopped. I softened the red and yellow peppers by sautéing them gently in a little olive oil beforehand and letting them cool. Into the bowl went a good slug of extra virgin olive oil, plus sea salt and pepper seasoning and a generous glug of red wine vinegar (not balsamic vinegar). I added the tomatoes and peppers, a few cold pre-cooked new potatoes, then chopped fennel tips and torn basil leaves. I tossed it and let it stand for half an hour before serving.