On my recent trip to Raleigh, I went through some of my Mom’s new cookbooks. One salad recipe stood out consisting of tomatoes, bell peppers, olives, and manchego cheese.
I added roasted red peppers for a contrast in texture and flavor.
Also, the manchego totally makes this salad.
But you knew that already.
1 pint grape tomatoes, sliced in half
2 red bell peppers, stemmed, seeded, and diced
2 roasted red bell peppers, seeded and diced
1 cup Spanish green olives, pitted and chopped
6 oz. Manchego cheese, diced
extra-virgin olive oil
freshly ground black pepper
Combine all ingredients in a mixing bowl; toss; season to taste.