Moroccan Tomato And Pepper Salad Recipe

Step 1

On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.

Step 2

Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine.

Step 3

In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes. Makes 2 servings.

Things You'll Need

  • 1md Green bell pepper
  • 1md Tomato, blanched, peeled,
  • -seeded, and diced
  • 1/2md Cucumber, pared, seeded, and
  • -diced
  • 1tb Plus 1 1/2 teaspoons lemon
  • -juice
  • 1tb Water
  • 2ts Olive oil
  • 1 1/2ts Minced fresh parsley
  • 1/2ts Seeded and minced green
  • -chili pepper
  • 1/4ts Paprika
  • 1/8ts Each ground cumin and minced
  • -fresh garlic

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