Red Bell Pepper and Tomato Salad

Source: Bon App├ętit, recipe by Dorie Greenspan
adapted by

24 grape or cherry tomatoes, halved
1/2 cup 1/4-inch cubes red bell pepper
1/3 cup 1/4-inch cubes drained roasted red pepper from jar
3 tablespoons extra-virgin olive oil
1/2 teaspoon white wine vinegar
Pinch of ground cumin

Combine all ingredients in medium bowl. Season salad with salt and pepper. (Can be made 3 hours ahead. Let stand at room temperature, tossing occasionally.)

notes: Add fresh basil, fresh mozzarella, red onions, anything works!