Yield: 4 servings
Measure | Ingredient |
---|---|
2 larges | Green bell peppers, grilled & skinned |
3 eaches | Tomatoes, skinned & seeded |
1 large | Spanish onion |
6 tablespoons | Olive oil |
2 tablespoons | Vinegar |
1 each | Garlic clove, finely chopped |
\N \N | Salt |
Stem & de-seed the grilled bell pepper. Wash & dice the flesh. Dice the tomatoes & mix with the peppers. Dice the onions & mix them with the other ingredients as well.
Combine the olive oil, vinegar & garlic. Add salt to taste & mix well. Pour over the salad & chill. Just before serving, strain off the excess juices & arrange in a salad bowl.
Robert Carrier, "Taste of Morocco" Submitted By MARK SATTERLY On 10-05-94