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Recipe courtesy of Mina Newman

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Total:: 1 hr 20 min
Prep:: 1 hr 20 min

Yield:: 6 servings

Ingredients

2 preserved lemons** (See Cook's Note)
5 large ripe tomatoes, peeled, skinned and diced medium
4 green cubanero peppers** (long green peppers), roasted and diced the same size as tomatoes
1 garlic clove, finely minced
1 tablespoon ground cumin, toasted
1/2 cup lemon juice
1 tablespoon Harissa**
1 cup tomato juice
2 tablespoons parsley, chopped
Salt and pepper to taste

Directions

Remove rind from preserved lemons. Julienne rind and discard the rest of the lemon. In a large bowl combine all the ingredients, including lemon rind, and allow to marinate for an hour. Check seasoning. Serve at room temperature

Cook's Note

**These ingredients can be found in specialty food stores.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe Courtesy of Mina Newman, Layla Restaurant

My Private Notes

Name: Tomato and Green Pepper Salad
Prep time: P0Y0M0DT1H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 6 servings
Ingredients: 2 preserved lemons** (See Cook's Note); 5 large ripe tomatoes, peeled, skinned and diced medium; 4 green cubanero peppers** (long green peppers), roasted and diced the same size as tomatoes; 1 garlic clove, finely minced; 1 tablespoon ground cumin, toasted; 1/2 cup lemon juice; 1 tablespoon Harissa**; 1 cup tomato juice; 2 tablespoons parsley, chopped; Salt and pepper to taste