Red Bell Pepper and Tomato Salad

Source: Bon Appétit, recipe by Dorie Greenspan

adapted by http://theresalwaysthyme.blogspot.com/

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!