Recipe courtesy of Mina Newman
Tomato and Green Pepper Salad
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 62
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 14
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 689
- Total: 1 hr 20 min
- Prep: 1 hr 20 min
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.