Pepper and Tomato Salad with goat cheese


1 head of  lettuce or Romaine
1 1/2 pounds red or red and yellow peppers, roasted /oven, grill/
1 pound fresh ripe tomatoes, cut in wedges
2 ounces goat cheese, crumbled
1 tablespoon fresh oregano
1 tablespoon slivered fresh basil
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


Mix together the sherry vinegar, balsamic vinegar, garlic, and olive oil. 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 oregano, 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. Serve at room temperature or slightly chilled.