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Diced Pepper and Tomato Salad
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1987
The smoky taste of the green peppers permeates the entire dish, giving a most unusual flavour to this typically Moroccan salad, whether served as an appetizer, or as a cooling, pungent accompaniment to grilled (broiled or barbecued) brochettes of lamb or fish.
Ingredients
3 6 6
Method
- Rinse and drain the skinned green peppers, remove core and seeds, and cut flesh into-small dice. Cut skinned and seeded tomato flesh into dice the same size as peppers.
- Combine diced peppers and tomatoes in a bowl, add finely chopped garlic and salt to taste, and chill.
- Drain off excess liquids before serving.
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