Tomato & Green Pepper Salad, Fez Style
Yield
4 servingsPrep
30 minCook
?Ready
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
green bell peppers
|
|
| 4 | large |
tomatoes
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | pinch |
paprika
sweet |
*
|
| ¼ | teaspoon |
cumin
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| ¼ | each |
lemon
preserved |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
green bell peppers
|
|
| 4 | large |
tomatoes
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 | pinch |
paprika
sweet |
*
|
| 1.3 | ml |
cumin
|
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 0.3 | each |
lemon
preserved |
|
Directions
Prepare peppers by grilling them in a 450F oven or holding them over a gas flame until the skins are evenly charred.
Place in a towel and set aside to cool.
When cool, slip off the skins, core and seed.
Cut into small pieces and set aside.
Skin the tomatoes and cut out the core.
Slice each tomato in half crosswise and squeeze gently to remove the seeds.
Cut the flesh into small pieces.
Mix peppers and tomatoes in a glass serving dish and add all remaining ingredients except the preserved lemon.
Mix well. Rinse preserved lemon under running water and cut away the pulp.
Cut the peel into cubes and sprinkle over the salad.
Serve cool.
