Tomato and Sweet Pepper Salad

Ingredients

• 3 sweet peppers
• 4 ripe tomatoes
• 1/4 of a preserved lemon (or 2 teaspoons grated zest with some of the lemon’s juice)
• 2 cloves garlic, peeled and crushed
• pinch of Sweet Paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Recipe Notes

Adapted from The Vegetable Market Cookbook by Robert Budwig

Directions

Grill or roast peppers, remove skins, cut into small cubes and set aside. Blanch tomatoes for 15-20 seconds in boiling water. Drain and remove skins and stems. Cut in half and remove seeds. Cut into small cubes. Rinse the preserved lemon under running water and remove the pulp. Cut the rind into fine dice. Arrange peppers, tomatoes and lemon in a dish. Mix remaining ingredients to make a dressing and pour over the salad. Mix well.