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PEPPADEW® Peppers Recipe

Tomatoes & Grilled Bread Salad Recipe with PEPPADEW® Peppers


4 large day-old large flatbreads
Kosher salt and freshly ground black pepper
4 large heirloom tomatoes, diced
1/3 cup olive oil
1/2 cup mixed Red Mild PEPPADEW® peppers and PEPPADEW® Goldew peppers, drained and chopped
1/4 cup red wine vinegar
1 cup parsley leaves, roughly chopped
6 ounces arugula
4 large green onions, green and light green parts only, sliced

Additional Info
  • Serves 4-6


Heat a grill to medium. Grill the bread for a minute or two on each side, so it crisps and chars slightly. (If you are grilling other foods at another heat level you can still add the bread the goal is just to crisp and char it a bit.) While the bread crisps, combine the tomatoes, peppers, parsley and green onions. Season well with salt and pepper. Add the olive oil and vinegar and toss again. Place the arugula on top of the tomato mixture. Crumble the bread on top, leaving most of it in large pieces. Toss very gently, taking care not to crush the bread.

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