Gorgeous Salad with Dried Tomatoes

Sometimes the best recipes are the shortest. This is a three-ingredient flavor bomb that plays sweet against spicy against tangy in every bite. Roasted hot chili peppers bring smoky heat, sun-dried tomatoes add chewy, concentrated umami, and plump raisins provide sweet counterweight.

Think of it less like a traditional salad and more like a condiment or relish. It sits beautifully on grilled bread, stirred into pasta, spooned over cheese, or eaten alongside grilled meat.

Toss and serve. That’s the whole technique.

Quality ingredients matter when there are only three. Spring for good-quality oil-packed sun-dried tomatoes (dry-packed ones stay leathery), plump raisins (not shriveled pantry-stragglers), and fire-roasted chilies with real smoky character.

Kitchen Tips

• Use oil-packed sun-dried tomatoes and include a drizzle of their oil as a built-in dressing.
• Plump dry raisins in warm water for 5 minutes before using if they’ve gone hard.
• If using fresh chilies, roast them over an open flame until blackened, steam in a bag for 10 minutes, then peel and chop. The char is the whole point.
• Let the salad sit 10 to 15 minutes before serving. The flavors marry and the raisins absorb some of the tomato oil.

Variations

• Add crumbled feta or goat cheese for tangy creaminess.
• Fold in toasted pine nuts or slivered almonds for crunch.
• Finish with a splash of balsamic vinegar or fresh lemon juice for extra acidity and brightness.