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Lanie Dineen’s Roasted Peppers with Tomato Salad

Lanie Dineen’s Roasted Peppers with Tomato Salad

This is a Mediterranean-style salad, using typical ingredients from the region. The flavor improves if the salad is made and dressed an hour of two before serving. Makes a great side or antipasto!

Serves 4

Prep time: 20 minutes plus one hour to marinate



  • 1 red bell pepper
  • 1 yellow bell pepper
  • 4 sundried tomatoes in oil, drained and thinly sliced
  • 2 pints of cherry tomatoes, sliced in half
  • ¾ cup sliced, cooked artichoke hearts
  • 1 tablespoon capers, drained
  • 1 tablespoon pine nuts, toasted
  • 1 garlic clove, very thinly sliced


  • 5 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon anchovy paste
  • 1 teaspoon lemon juice
  • Chopped fresh mixed herbs, to taste (basil, Italian parsley, basil, oregano)
  • Salt and ground black pepper


  1. Cut the peppers into quarters and remove the seeds, membranes and stalks. Roast, skin-side up, under a hot broiler until the skin chars. Transfer to a bowl and cover with a plate. (This steams the peppers and loosens the skin.) Allow to cool. Peel the peppers and cut into strips.
  2. Cut cherry tomatoes in half, thinly slice the sundried tomatoes and artichoke hearts. Put in a large bowl.
  3. Make dressing by whisking together olive oil, vinegar, anchovy paste, and lemon juice. Add fresh herbs and garlic slices. Pour on tomato mixture and allow to marinade for about an hour.
  4. To serve, arrange the tomato mixture on a serving dish. Top with pine nuts and capers.

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