Recipe courtesy of Mina Newman

Tomato and Green Pepper Salad

  • Total: 1 hr 20 min
  • Prep: 1 hr 20 min
  • Yield: 6 servings
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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


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.

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