Name: Roasted Red Peppers and Cherry Tomatoes With Ricotta
Yield: Serves 8
Ingredients: 4 red bell peppers, halved, seeds and ribs removed; 6 oil-packed anchovy fillets, finely chopped; 4 garlic cloves, thinly sliced; 1 cup basil leaves, divided; Kosher salt, freshly ground pepper; 2 tablespoons plus ⅓ cup olive oil; 1 pint cherry tomatoes, halved; ⅓ cup fresh ricotta; ¼ cup pitted small black and/or green olives; Flaky sea salt

Photo of Roasted Red Peppers and Cherry Tomatoes With Ricotta on a platter.

Photo by Anders Overgaard

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Recipe information

Yield
Serves 8

Ingredients

4 red bell peppers, halved, seeds and ribs removed

6 oil-packed anchovy fillets, finely chopped

4 garlic cloves, thinly sliced

1 cup basil leaves, divided

Kosher salt, freshly ground pepper

2 tablespoons plus ⅓ cup olive oil

1 pint cherry tomatoes, halved

⅓ cup fresh ricotta

¼ cup pitted small black and/or green olives

Flaky sea salt

Preparation

Step 1
Preheat oven to 375°F. Place bell peppers, skin side down, in a shallow baking dish and top with anchovies and garlic. Tear ¼ cup basil leaves over top, season with kosher salt and black pepper, and drizzle with 2 Tbsp. oil. Bake until peppers are tender but still hold their shape and are slightly charred around edges, 35–45 minutes. Let cool.
Step 2
Meanwhile, blend remaining ¾ cup basil and remaining ⅓ cup oil in a blender until smooth; season basil oil with kosher salt and black pepper.
Step 3
Arrange bell peppers on a platter. Top with tomatoes, ricotta, olives, and more basil, then drizzle with basil oil and season with sea salt and black pepper.

TagsSalad Italian European Bell Pepper Vegetable Basil Herbs & Spices Cherry Tomato Tomato Ricotta Cheese Dairy Side Dinner Gluten Free Nut Free Roast Summer Bon Appétit

Recipe notes

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