Tomato, Red Onion, and Yellow Pepper Salad with Yogurt Dressing

Name: Tomato, Red Onion, and Yellow Pepper Salad with Yogurt Dressing
Yield: Serves 4
Cuisine: Sri Lanka
Ingredients: Freshly ground black pepper; 1 teaspoon salt; Scant 2 tablespoons fresh lime juice, or to taste; 1 banana chile or Hungarian wax chile, seeds and pith removed; ¾ cup plain (full- or reduced-fat) yogurt; 2 to 3 medium tomatoes, cut into ½-inch pieces; 1 medium-small red onion, thinly sliced (about 1 cup); 1 medium yellow bell pepper, seeds and pith removed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

We’re happy to eat this mellow salad in great quantity whenever it’s around. Unlike many Sri Lankan dishes, it has only minimal chile heat. If you make it in the heart of tomato season, the combination of yogurt, fresh tomato, red onion, and yellow bell pepper is as distinctive and good as it is colorful.

Ingredients

1 medium-small red onion, thinly sliced (about 1 cup)
Scant 2 tablespoons fresh lime juice<

Asia
Sri Lanka
Gluten-free
Vegetarian
Spicy

Method

Place the onion in a salad bowl, sprinkle on the lime juice and salt, and mix well. Set aside for 30 minutes.

Slice the chile into matchsticks and add to the onion. Cut the bell pepper into H-inch-wide strips about 1 inch long and toss with the onion and chile. Just before serving, add the toma