Name: Roasted Red Peppers and Cherry Tomatoes With Ricotta
Yield: 8 Servings
Ingredients: 4 red bell peppers, halved, seeds and ribs removed; 6 oil-packed anchovy fillets, finely chopped; 4 garlic cloves, thinly sliced; 1 cup basil leaves, divided; Kosher salt, freshly ground pepper; 2 tablespoons plus ⅓ cup olive oil; 1 pint cherry tomatoes, halved; ⅓ cup fresh ricotta; ¼ cup pitted small black and/or green olives; Flaky sea salt

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Alex Lau

This high-summer salad hits every note on the sweet (red pepper), sour (tomato), salty (ricotta and anchovy), and bitter (olive) scale.

Recipe notes