Take a little extra time and go to a little extra trouble in roasting the red peppers — you won't be sorry! If you do it once, you'll do it for many other recipes.

• Preheat oven to 425°F. Cut pepper in half lengthwise. Remove seeds and membrane. Place pepper, skin side up, on a foil-lined baking sheet. Bake for about 20 minutes or until skin is browned.

• Cover with aluminum foil. Set aside and allow to cool. When pepper is cooled to room temperature, peel and discard skin.

• Blend roasted pepper, vinegar, water, olive oil, salt, and red pepper until smooth. Place roasted pepper mixture in a small bowl. Stir in basil. Cover tightly and refrigerate for at least 60 minutes.

• In a large bowl, combine lettuces, tomato, and cucumber. Toss gently.

• Top with red pepper mixture over salads and serve immediately.