Tomato and Olive Salad with Ricotta and Pesto in Roasted Red Peppers

Again for summer eating outdoors season comes this recipe from Food and Wine magazine. Now I am not one to normally post recipes out of cooking magazines but I saw these in an article and thought that for a no carb and gluten free recipe it sounded really very tasty.

So I made it and it was good. However, I found the peppers on their own a little under dressed and underwhelming. So the second time I made these I dressed the peppers, tomatoes and olives with a basil based vinaigrette first and that helped to perk them up and amp up the luxe taste of this dish. We learned all about how a dressing can make everything better with the "Crack Dressing recipe"http://cookforrestcook.blogspot.com/2016/07/crack-salad-recipe-or-famous-greek.html

They could not be simpler to make. You roast red pepper halves till softish. Then make a tomato and olive salad that you dress heavily with a simple oil and vinaigrette made from olive oil, dried basil, red wine vinegar and salt and pepper. This you spoon into cooled red peppers and top with fresh ricotta cheese and pesto that I actually purchased in the pasta case of my store cause it was easier than buying everything to make pesto. Well and I was in a hurry. Just like a lot of you guys out there.

So here's what you need to make these:

3 good sized red peppers rubbed with a little olive oil and placed in a preheated 350 degree oven for about 25 to 30 minutes or until roasted and soft but not overdone. You need the peppers to still hold their shape.
16-18 cherry tomatoes sliced in half
10-12 Kalamata olives sliced in half
1/2 tsp dried basil mixed with about 4 tablespoons olive oil and 1/2 tablespoons red wine vinegar, 1 teaspoon dijon mustard and some salt and pepper to taste. Then dress the tomatoes and olives with this.
Then once peppers come out of the oven and cool, divide the salad amongst the peppers
Spoon and big dollop of the ricotta cheese on and dress with pesto to taste.

That's it. So easy and it's very impressive. You'll seem very fancy if you serve these which is why I did it. Cause who wants a plain Jane dinner right.

Enjoy making these for your family and friends and enjoy a little vegetable magic with your summer.