Skip to main content

Roasted Pepper & Celery Salad with Tomato Vinaigrette*

Serves 6
2 T mild olive oil
1/2 C diced plum tomatoes
2 T tomato purée
1/4 C sherry vinegar
1/4 C raisins or currants, soaked in hot water until plump, drained
Salt and freshly ground black pepper to taste
3 large roasted red peppers, cut in 1/2-inch wide strips
6 ribs celery, strings removed, sliced thin on the diagonal

Mix oil, tomatoes, tomato purée, vinegar, and raisins in a bowl and whisk together. Adjust sweet and sour ratio. If too tart, add a pinch of sugar. You may want a bit more vinegar or a squeeze of lemon juice. Toss the peppers and celery with the vinaigrette.


  • 2 large bulbs fennel, halved, cored, and sliced thin, can be substituted for the celery.
Close Menu