Chilled Tomato Salad


  • Your favorite EVOO or use Cilantro and Onion EVOO or Basil EVOO
  • Large, ripe summer tomatoes
  • Salt and freshly ground pepper
  • Minced fresh parsley
  • Minced fresh basil (or cilantro)
  • 1 jar roasted red peppers (or homemade), chopped
  • Dry bread crumbs
  • Capers


Choose a baking dish for the number of servings you desire. Preheat oven to 475.  Pour a good film of olive oil in the bottom of your dish. Cut the tomatoes in 1/4” slices and put in a single layer in the baking dish.  Salt and pepper lightly—sprinkle over all a pinch of parsley, a pinch of basil then a layer of sliced roasted red peppers.  Repeat the process (tomatoes, condiments, peppers) and add one more layer  Drizzle over all a little olive oil, cover lightly with bread crumbs and sprinkle with capers. Bake 20 minutes. Chill well before serving.