Bell peppers come in a variety of colors including yellow, green, orange, red, and purple. To create eye-catching contrast, mix and match the hues of the peppers you use in this chilled salad rather than just using one color.
Combine olive oil, vinegar, chives, basil, sugar, mustard, and black pepper in a screw-top jar. Cover and shake well to mix. Chill until ready to use, for up to 3 days.
Cook bell pepper rings in a covered large skillet in boiling water for 1 to 2 minutes or just until crisp-tender. Drain and cool. Cover and chill for 1 to 24 hours.
To serve, cut tomatoes into wedges. On a platter, arrange the tomato wedges and the pepper rings. Top with cheese. Shake dressing to mix; drizzle onto the salad. If desired, garnish with watercress.
To make ahead: Make the dressing (Step 1) and refrigerate for up to 3 days.
1 1/2 fat, 1 vegetable, 1/2 other carbohydrate