Robert Carrier

Diced Pepper and Tomato Salad

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

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 large green bell peppers (or 6 long thin green peppers), grilled (broiled or barbecued and skinned
  • 6 ripe tom

Method

  1. 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.
  2. Combine diced peppers and tomatoes in a bowl, add finely chopped garlic and salt to taste, and chill.
  3. Drain off excess liquids before serving.