Recipe: Tomato Salad with Pepperoni and Sweet Pepper
This is an odd little dish — a little cold, a little hot, very colorful and immensely flavorful. It just sorta came to me, so I put it together and ate it for lunch one Sunday.
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon red pepper flakes
- 1 large garlic clove, minced
- 1 small onion, chopped
- 1 small yellow pepper, chopped
- 1/4 cup white wine
- 1/4 cup finely diced pepperoni
- 2 tablespoons pesto
- 2 tomatoes, cut into wedges
Heat the oil in a medium skillet over medium heat. Add the red pepper flakes and garlic; cook for 1 minute. Add the onion and pepper; cook until vegetables are softening, about 5 minutes. Add wine and cook until it is absorbed. Add the pepperoni and cook for 2 minutes. Stir in the pesto.
Place the tomato wedges in a dish or on a plate, and top with the vegetable mixture.
Note: I used Flip Flop Wines Riesling, which had been sent to me for tasting/cooking purposes.
This recipe was written by Mary Bilyeu and originally posted on AnnArbor.com on June 9, 2011.