Roasted Pepper and Tomato Salad

This is a truly seasonal salad, so make it soon,
before the last fall tomatoes are gone.
You’ll find them at the farmers’ markets
next to the tables full of peppers.

Ingredients:
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
1/4 cup extra virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds red or red and yellow peppers, roasted
1 tablespoon slivered fresh basil
1 pound fresh ripe tomatoes, cut in wedges
1 head of leaf lettuce or romaine
2 ounces goat cheese, crumbled (optional)

Directions:
Mix together the sherry vinegar, balsamic vinegar,
garlic, and olive oil. Add salt and pepper to taste.
Cut the roasted peppers into 1/2-inch wide strips.
Toss with two tablespoons of the dressing.
Add half the basil, and toss again.
Remove and discard the tough outer leaves from the lettuce.
Wash and dry the tender leaves and tear into bite-size pieces.
Toss with the tomatoes and remaining dressing and basil.
Line a platter or a wide bowl with the lettuce and tomatoes.
Top with the peppers. Sprinkle on the goat cheese, if using.
Serve at room temperature or slightly chilled.