Moroccan tomato & pepper salad
2 Servings
Ingredients
| Quantity | 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 |
Directions
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.