Grape Tomato and Balsamic Salad
1/4 cup balsamic vinegar
2 teaspoons dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup olive oil 4 green onions, chopped
4 cups grape tomatoes, halved
1 roasted poblano pepper, diced

Roast poblano pepper in a 400 degree F oven for 20 minutes or until blistered on all sides. Place pepper in a zip-top bag for 15 minutes. Remove pepper from bag. Remove skin, stem and seeds. Dice. In a medium bowl add all ingredients in the order listed. Stir. The salad can be made up to 6 hours ahead and is best served at room temperature. The salad is a great side dish for grilled beef.

Published in The News and Neighbor on October 13, 2012