Roasted Red Pepper, Tomato and Sourdough Crouton Salad

Cut the tomatoes into 1/2-inch (12-mm) pieces and put in a large nonreactive bowl.

Using tongs or a large fork, hold 1 bell pepper at a time directly over the flame of a gas burner, or place directly on the grate. Roast, turning as needed, until blistered and charred black on all sides, 10 to 15 minutes total. (Alternatively, place the peppers under a preheated broiler, as close as possible to the heating element, and roast to char them on all sides, turning as needed.) Transfer the peppers to a bowl, cover with plastic wrap or a clean kitchen towel, and set aside to steam until cooled, about 20 minutes. Once cool, peel or rub away the charred skins, then seed and chop the peppers. Add to the bowl with the tomatoes.

In a nonstick fry pan over high heat, melt the butter with 2 Tbs. of the olive oil. Add the cubed sourdough and season well with salt and pepper. Toast the bread, stirring only occasionally so that each side has time to brown, until golden on all sides, about 5 minutes total. Add the croutons to the bowl with the tomatoes and peppers.

In a small bowl, stir together the shallot and vinegar. Whisk in the remaining 2 Tbs. olive oil and season with salt and pepper. Pour the dressing over the tomatoes, peppers and croutons and toss to coat well. Stir in the basil, then taste and adjust the seasoning. Serve immediately. Serves 4 to 6.

Adapted from Williams-Sonoma Pasta Night, by Kate McMillan (Weldon Owen 2014)