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Moroccan Tomato & Pepper Salad

Moroccan Tomato & Pepper Salad recipe image
This vibrant Moroccan-inspired salad showcases the smoky depth of broiled green bell peppers paired with the crisp freshness of cucumber and juicy tomatoes. The dressing, a bright blend of lemon juice, olive oil, parsley, and warm spices like cumin and paprika, adds a zesty kick that ties the flavors together beautifully. It&# 226;€™s a refreshing, light dish perfect for summer picnics, as a side to grilled meats, or as a vegan main. Simple to prepare yet full of complex flavors, this salad is a delightful addition to any meal.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 2
Calories: 12.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
This vibrant Moroccan-inspired salad showcases the smoky depth of broiled green bell peppers paired with the crisp freshness of cucumber and juicy tomatoes. The dressing, a bright blend of lemon juice, olive oil, parsley, and warm spices like cumin and paprika, adds a zesty kick that ties the flavors together beautifully. It&# 226;€™s a refreshing, light dish perfect for summer picnics, as a side to grilled meats, or as a vegan main. Simple to prepare yet full of complex flavors, this salad is a delightful addition to any meal.
Ingredients
  • 1 md Green bell pepper
  • 1 md Tomato, blanched, peeled,
  • 1/2 md Cucumber, pared, seeded, and diced
  • 1 tb Lemon juice
  • 1 1/2 tsp Lemon juice
  • 1 tb Water
  • 2 tsp Olive oil
  • 1 1/2 tsp Minced fresh parsley
  • 1/2 tsp Seeded and minced green chili pepper
  • 1/4 tsp Paprika
  • 1/8 tsp Ground cumin
  • 1/8 tsp Minced fresh garlic
Directions
  1. 1
    Broil the green bell pepper on a baking sheet 3 inches from the heat source, turning frequently, until charred on all sides.
  2. 2
    Transfer the charred pepper to a brown paper bag and let it stand until cool enough to handle, about 15 to 20 minutes.
  3. 3
    Fit a strainer into a medium bowl and peel the pepper over the bowl, allowing the juice to drip into the bowl.
  4. 4
    Remove and discard the stem end and seeds from the pepper.
  5. 5
    Cut the peeled pepper into strips and add to the bowl with the collected juice.
  6. 6
    Add the diced cucumber and peeled tomato to the bowl and toss to combine.
  7. 7
    In a small bowl or measuring cup, combine lemon juice, water, olive oil, parsley, minced green chili, paprika, cumin, and garlic. Mix well.
  8. 8
    Pour the dressing over the vegetables and toss to coat evenly.
  9. 9
    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 12.2kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 2.2mg1%
Total Carbohydrate 2.7g1%
Dietary Fiber 0.9g4%
Sugars 1.7g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the cucumber is seeded and diced finely to match the texture of the other vegetables.

If you prefer a milder flavor, reduce or omit the green chili pepper.

This salad tastes even better after sitting for a few hours in the refrigerator, allowing the spices to infuse into the vegetables.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: moroccan, salad, pepper, tomato, cucumber, roasted, vegan, healthy, side dish, summer, lemon, herb, spicy, refreshing, vegetarian, broiled, fresh, light, picnic, dressing
Read it online: https://www.chefs-mate.com/recipe/moroccan-tomato-pepper-salad/