Yield: 2 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Green bell pepper |
| 1 medium | Tomato, blanched, peeled, seeded, and diced |
| ½ medium | Cucumber, pared, seeded, and diced |
| 1 tablespoon | Plus 1 1/2 teaspoons lemon juice |
| 1 tablespoon | Water |
| 2 teaspoons | Olive oil |
| 1½ teaspoon | Minced fresh parsley |
| ½ teaspoon | Seeded and minced green chili pepper |
| ¼ teaspoon | Paprika |
| ⅛ teaspoon | Each ground cumin and minced fresh garlic |
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.
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.
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.