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Aunt Ruth’s Red Salad with Basil Mint Dressing


  • 2 large red peppers
  • 6 large, ripe tomatoes
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh mint
  • 1 medium red onion, peeled and vertically sliced
  • Basil-Mint Dressing
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon capers

Prep Time:

20 minutes

Cook Time:

5 minutes



This is a marvelous Mediterranean-style salad of red tomatoes, red peppers and red onions you can serve on vibrant blue platter to celebrate the Fourth of July.

Why Try? It’s a dish you can make ahead of time and hold. Great for potlucks.

Foodie Byte: An easy way to peel tomatoes is to dip them in boiling water for 5 seconds and the skin will come right off.


  1. Preheat the broiler. Cut red peppers in half vertically and seed them. Place the pepper halves, cut side down, along with the onion strips, in a shallow pan. Broil the vegetables until the pepper skins start to shrivel and pucker, about 5 minutes. Remove from heat.
  2. Peel and seed the tomatoes. Peel the peppers and cut them into 1/4-wide strips. Place them, along with the onions, in a large mixing bowl.
  3. To prepare the Basil-Mint Dressing: combine oil, vinegar and lemon juice in a small mixing bowl and whisk to blend. Stir in the capers, basil and mint and pour this dressing over the vegetables.
  4. Gently toss the salad, cover, and refrigerate for at least 2 hours before serving. Serve chilled or at room temperature.

Nutritional Information

Calories 67, Carbohydrates 6g, Fat 5g, Fat Calories 42, Fiber 2g, Protein 1g, Saturated Fat 0.66g, Sodium 13mg. Daily Values: Calcium 13.36mg 1%, Phos 30.02mg 3%, Copper 0.06mg 3%, Zinc 0.22mg 1%, Panto 0.16mg 2%, Biotin 3.96mcg 1320%, Iodine 0.38mcg 0%, Magnesium 13.67mg 3%, Iron 0.4mg 2%, Vitamin B6 7%, Vitamin C 65%, Vit E-a-Toco 5%, Vitamin A 28%. Percent Daily Values are based on a 2,000 calorie diet.