- Makes: 5
- Serving Size: 1/4 cup
- Preparation Time: 20 minutes
Ingredients
| 4 |
|
roasted jarred red peppers*, well drained |
|
|
and patted dry, cut into 1/2-inch |
|
|
pieces (1 1/4 cups) |
| 1/2 |
cup |
sliced rehydrated sun-dried tomatoes |
|
|
(not packed in oil) |
| 1 |
cup |
diced yellow or red cherry tomatoes |
| 1 |
cup |
chopped fresh basil |
| 3 |
Tbsp. |
balsamic vinegar |
| 3 |
Tbsp. |
olive oil |
| 1/4 |
tsp. |
kosher salt |
| 1/4 |
tsp. |
freshly ground black pepper |
|
|
*If you have time, roast your own peppers on the grill! |
Directions
Mix all the ingredients, in the order given, in a serving bowl. Cover and let stand at room temperature for 1/2 hour before serving.
