1/6 Photos of Green and Red Pepper Salad
Peppers grown in abundance throughout the Mediterranean. This salad from Tunisia and Morroco uses them to their best advantage with roasting - a preparation that heightens their natural sweetness. You can serve this as a first course salad or the centerpiece of a lunch or light dinner.
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- 2 large green peppers, halved and seeded
- 2 large red peppers, halved and seeded
- 1 tablespoon olive oil
- 2 tablespoons sweet onions or 2 tablespoons yellow onions, finely chopped
- 1 1/4 cups ripe tomatoes, peeled seeded and cut into a 1/4 inch dice
- 1/2 teaspoon salt (to taste)
- 1 teaspoon cumin
- 1/4 teaspoon cayenne
- 1Pre-heat oven to 425 degrees.
- 2Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes.
- 3Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins.
- 4Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.
- 5Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture.
- 6Combine the ingredients for the dressing in a small bowl and whisk.
- 7To assemble your salad, arrange the red pepper quarters on a serving platter -- a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center -- allowing some to casually spill over.
- 8Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.
- 9This salad can be served chilled or at room temperature.
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Nutritional Facts for Green and Red Pepper Salad
Serving Size: 1 (234 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 111.9
- Calories from Fat 66
- Total Fat 7.3 g
- Saturated Fat 1.0 g
- Cholesterol 0.0 mg
- Sodium 337.5 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 3.8 g
- Sugars 7.1 g
- Protein 2.1 g