BBQ’ing season is well upon us now and when it’s time to grill up some steaks for the family, I really love to make this recipe to go with it. You can make it in no time and it is the perfect compliment to grilled beef; bright and flavourful and the acidity from the salad really cuts through the fattiness of beef cuts such as t-bone or ribeyes.
What You Need:
1/4 cup red wine vinegar
1 clove garlic, minced
1/2 cup olive oil
1 large red bell pepper, roasted, peeled, seeded and chopped
1 cup cherry or grape tomatoes cut in half
1/3 cup chopped, fresh flat-leaf parsley
salt and freshly ground pepper to taste
What You Need To Do:
Whisk together the vinegar and garlic in a medium bowl. Gradually whisk in the olive oil. Add the peppers, tomatoes and parsley then stir to combine. Season to your taste with the salt and pepper. This recipe tastes best if you make it at least 30 minutes in advance and let it sit at room temperature, although I would recommend covering it while it sits.