The Simplest Summer Salad: Roasted Red Peppers & Tomatoes

Some of the best dishes aren't complicated at all. They're just a few incredible ingredients, treated with a little respect and put together on a plate. This roasted red pepper and tomato salad is exactly that. It’s my go-to when summer produce is at its peak, and it feels like a celebration of the season itself. It’s barely a recipe, more of a suggestion, but oh, what a delicious suggestion it is.

The Magic of the Flame

The absolute key here is to properly char those red bell peppers. Don't be shy! Whether you’re using a grill, a gas flame, or your trusty broiler, you want the skin to be completely blackened and blistered. It might look like you’ve ruined them, but that’s the secret. Tossing them into a bowl and covering them to steam is the final act of the magic trick—it makes the smoky, sweet flesh underneath slip right out of its burnt jacket.

A Symphony of Simple Flavors

Once your peppers are peeled, deseeded, and torn into luxurious strips, the assembly begins. This is where it all comes together. You'll layer:

• The deep, smoky sweetness of the roasted peppers.
• The bright, juicy acidity of ripe, thick-sliced tomatoes.
• The sharp, crisp bite of thinly sliced red onion.
• The salty, briny punch of capers that just pops in your mouth.

The Final Touches

Drizzle everything generously with a good, fruity extra virgin olive oil—this is not the time to be stingy. The oil brings a richness that ties all the elements together. Follow it up with a generous sprinkle of coarse salt and some cracked black pepper. The final flourish is a scattering of fresh thyme leaves. Its subtle, earthy fragrance is the perfect herbaceous note against the sweetness and smoke.

Let it sit for ten minutes before serving. This isn't strictly necessary, but it allows the flavors to get to know each other, mingle, and become something even greater than the sum of their parts. Serve it with crusty bread to sop up every last bit of the smoky, peppery, juicy goodness left on the plate. It’s summer, simplified and perfected.