Ripe tomatoes. Roasted yellow pepper. A wedge of buttery MouCo Camembert. And warm focaccia for every last drop.

La Taverne’s Broadmoor Farms Marinated Tomato Salad puts those ingredients together with a sherry-and-oregano vinaigrette. The tomatoes bring the juice, the pepper brings sweetness, and MouCo Camembert brings a creamy center and the earthy character of its edible rind. Toasted focaccia makes the whole plate worth lingering over.

This dish comes from an archived dinner menu at La Taverne at The Broadmoor in Colorado Springs. Here’s a way to bring that combination to your own table.

Home preparation by MouCo; quantities and method developed from the restaurant’s menu description.

🧂 Ingredients

Serves: 4 as a starter   |   Active prep: about 20 minutes   |   Total: about 1 hour

• • 1 large yellow bell pepper
  • 1½ lb (675 g) ripe tomatoes, cut into wedges or thick slices
  • 1 wheel (125 g / 4.4 oz) MouCo Camembert
  • 4 slices focaccia, about 150 g total
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon sherry vinegar
  • 1 teaspoon finely chopped fresh oregano
  • ¼ teaspoon fine sea salt, plus more to taste
  • Freshly ground black pepper

👣 Instructions

• 1. Roast the pepper. Heat the oven to 450°F (230°C). Halve the pepper and remove the stem and seeds. Set it cut-side down on a foil-lined baking sheet and roast for 20–25 minutes, until the skin blisters and darkens.
  2. Let it soften. Transfer the pepper to a heatproof bowl, cover, and let stand for 10 minutes. Peel away the loose skin and cut the flesh into broad strips. Let it cool until just warm or room temperature.
  3. Marinate the tomatoes. Whisk 2 tablespoons olive oil with the sherry vinegar, oregano, salt, and a few grinds of pepper. Gently toss with the tomatoes and roasted pepper. Leave for 15–20 minutes, turning once so the tomatoes release their juices into the dressing.
  4. Toast the focaccia. While the salad marinates, lower the oven to 375°F (190°C). Brush the focaccia with the remaining tablespoon of oil and toast for 7–10 minutes, until the edges are crisp and the middle still has some give.
  5. Give the Camembert a little time. Cut the chilled wheel into 12 wedges, keeping the rind on. Let them sit for about 15 minutes while you finish the salad.
  6. Bring it together. Taste the tomatoes and adjust the seasoning. Divide them and the pepper among four plates, spoon over the dressing and tomato juices, and add three Camembert wedges to each. Serve with the warm focaccia alongside.

🎯 Notes & Pairings

• • Let the tomatoes lead. Choose fragrant, ripe tomatoes; a mixture of colors and sizes makes a beautiful plate. Keep the juices in the bowl—they belong in the dressing.
  • Choose your Camembert. A younger wheel gives you tidy wedges and a firmer center. A riper wheel softens more readily against the tomatoes and toasted bread.
  • Pour something bright. A dry rosé or crisp white wine suits the tomato and sherry vinegar. Sparkling water with lemon is lovely here, too.

A little Broadmoor history: The Tavern opened in spring 1939, bringing Spencer Penrose’s idea of a traditional grill to The Broadmoor. Its outdoor lanai was later enclosed to become the garden room. Today, La Taverne’s Le Jardin pairs lush indoor greenery with a soaring glass roof and chandelier—the setting behind our illustration. Explore The Broadmoor’s history or visit La Taverne.

Menu credit: Broadmoor Farms Marinated Tomato Salad, La Taverne’s archived dinner menu.

Artwork: AI-assisted geometric illustration in MouCo label colors, based on a reference photograph of La Taverne’s Le Jardin dining room.