Tres Facile Bell Pepper and Tomato Salad

Keep this recipe in mind when a variety of colored bell peppers are available on the market. I personally would use a combination of colors: red, orange, purple, etc. This is a slightly altered recipe from the Alsace region in France from Bon Appetit March 2006.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 24  grape tomatoes (golden tomatoes would be good, too!) or 24  cherry tomatoes, halved (golden tomatoes would be good, too!)
• 1  cup bell pepper, cut into 1/4-inch cubes
• 1⁄3 cup  roasted red pepper (jarred okay-cut into 1/4-inch cubes)
• 3  tablespoons extra virgin olive oil
• 1  tablespoon white wine vinegar
• 1⁄4 teaspoon ground cumin, to taste
•  salt
•  pepper

Directions

1. Combine all the ingredients in a salad bowl.
2. Season with salt and pepper to taste. Refrigerate.
3. Salad can be made up to 3 hours in advance, but bring to room temperature before serving.
4. Toss ingredients occasionally while the salad is marinating.