Fire Roasted Red Pepper And Tomato Salad

Three Teaspoons Of Sherry Vinegar

A Teaspoon Of Chopped Fresh Thyme (Without The Stems)

Two Teaspoons Of Dijon Mustard

A Minced Garlic Clove

1/4 Cup And a Tablespoon Of Olive Oil, Divided

1/4 Cup Of Crumbled Feta Cheese

Two Tablespoons Of Chopped Fresh Basil

Two Tablespoons Of Chopped Fresh Italian Parsley

1/4 Teaspoon Of Ground Black Pepper

1/4 Teaspoon Of Crushed Red Pepper Flakes

Two Teaspoons Of Sea Salt, Divided

Three Whole Red Bell Peppers

Four Tomatoes Cut In Half

Into a mixing bowl, add the garlic and a teaspoon of sea salt. Mash with a fork to form a paste. Add the ground black pepper and the crushed red pepper flakes. Mash again. Add the fresh thyme, the Dijon mustard,  and the sherry vinegar. Whisk until well blended. While whisking, slowly drizzle in 1/4 cup of the olive oil. Continue to whisk until the dressing is creamy and thickened slightly. If the dressing appears not to be creamy, add a little more Dijon mustard and whisk again. Taste and add more sea salt and/or pepper, if desired.  Set the dressing aside.

Rub the peppers and the tomatoes with olive oil. Place the peppers on a hot gas or charcoal grill and cook them until the peppers are charred on all sides. Remove the peppers and let them cool for ten minutes. For best results, place the peppers into a bowl and cover the bowl with plastic wrap. Remove the charred skin, the stems, and most of the seeds. Cut the peppers into one inch strips. Season the peppers with sea salt.

Place the tomatoes cut side down on the hot grill and cook for four minutes.  Remove the tomatoes and cut them into one inch wedges. Season the tomatoes with sea salt.

Add the peppers and the tomatoes to the mixing bowl with the dressing. Toss gently to coat the vegetables with the dressing.

Let the salad cool for ten minutes and then add the basil, the parsley, and the feta cheese. Gently toss the salad again.

Serve the salad at room temperature.