Recipe information
Yield
4 Servings
Ingredients
24
grape or cherry tomatoes, halved
1
/2 cup 1/4-inch cubes red bell pepper
1
/3 cup 1/4-inch cubes drained roasted red pepper from jar
3
tablespoons extra-virgin olive oil
1
/2 teaspoon white wine vinegar
Pinch of ground cumin
Need to make a substitution?
Preparation
Combine all ingredients in medium bowl. Season salad with salt and pepper. DO AHEAD Can be made 3 hours ahead. Let stand at room temperature, tossing occasionally.