Here's a tart, refreshing, no-oil summer salad with plenty of character. It's soupy on purpose, used for dipping bread.
Try to find thin-skinned sweet peppers at your local summer farmstand. Otherwise you'll need to pare them when raw, a tedious process. Choose fresh firm tomatoes so you can cut them into the smallest of dice. Prepare the vegetables early in the day, mix them well, then salt and leave them to mellow. Avoid using your food processor for this dish, lest you end up with a mushy salad. Serve well chilled.
Combine the tomatoes, green and red peppers, parsley, mint, scallion or red onion, red pepper flakes, dried mint, garlic, and verjus in a bowl. Stir well, cover, and chill for a few hours. The salad should be liquidy. Dilute with
The Slow Mediterranean Kitchen by Paula Wolfert. Copyright © 2003 by Paula Wolfert. Photographs copyright © by Christopher Hirsheimer. Published by Houghton Mifflin Harcourt. All rights reserved.