Craving a taste of sunshine? Let me transport you to the vibrant streets of Morocco with this incredible Roasted Pepper and Tomato Salad. Inspired by the legendary food writer Paula Wolfert, this dish is a celebration of simple, fresh ingredients. It’s bright, zesty, and has a wonderfully unique soupy texture that’s incredibly refreshing. The smoky flavor of the charred peppers combined with juicy tomatoes, zesty lemon, and earthy cumin creates a symphony of flavors you won’t forget. It’s the perfect side dish for a summer barbecue or a light, healthy lunch.
Ingredients
• Serves: 6
• 3 medium green bell peppers / about 1 lb / 450g
• 5 medium ripe tomatoes / about 1.5 lbs / 680g, peeled, seeded, and cubed
• 2 tablespoons minced onion / about 20g
• ¼ teaspoon dried red pepper flakes
• 2 cloves garlic, minced
• 2 tablespoons minced fresh parsley / about 8g
• Juice of 1 lemon / about 3-4 tablespoons
• ¼ cup olive oil / 60 ml
• 1 teaspoon ground cumin
• Salt to taste
• Freshly ground black pepper to taste
Instructions
1. Roast the Peppers: Place the green peppers directly over a gas flame or on an electric burner, turning frequently until the skin is evenly charred and blistered all over. Immediately transfer the hot peppers to a paper or plastic bag, seal it, and let them steam for 10 minutes. This makes the skin easy to remove.2. Prep the Peppers: Once cooled, scrape the charred skin off the peppers with the back of a knife. Remove the core and seeds, then chop the pepper flesh into bite-sized pieces. Place them in a medium mixing bowl.3. Combine and Marinate: To the bowl with the peppers, add the cubed tomatoes, minced onion, red pepper flakes, garlic, parsley, lemon juice, olive oil, and ground cumin. Season generously with salt and freshly ground black pepper.4. Rest and Serve: Gently toss all the to combine. For the best flavor, allow the salad to marinate at room temperature for at least 1 hour before serving. If marinating longer, chill in the refrigerator but be sure to bring it back to room temperature before serving. Serve in bowls to enjoy its refreshing, soupy consistency.
Nutritional Information
• (per serving)
• Calories: 150 kcal
• Carbohydrates: 10g
• Protein: 2g
• Fat: 12g
• Fiber: 3g
Pro Tips
• For a sweeter, smokier flavor, use a mix of red, yellow, and orange bell peppers along with the green ones.
• To easily peel the tomatoes, score a small ‘X’ on the bottom of each one and blanch them in boiling water for 30-60 seconds, then transfer to an ice bath. The skins will slip right off.
• This salad tastes even better the next day! Make it ahead of time and let the flavors meld together in the refrigerator overnight.
• Serve with crusty bread or warm pita to soak up all the delicious, soupy juices at the bottom of the bowl.
FAQ
Q: Is this roasted pepper and tomato salad vegan
A: Yes, this recipe is naturally vegan and dairy-free as written. It uses only plant-based ingredients like vegetables, olive oil, lemon juice, and spices, making it a perfect choice for a vegan diet.
Q: How can I add more protein to this vegetarian salad
A: To make this salad a more complete vegetarian meal, you can add a can of rinsed chickpeas or white beans. For a different texture and flavor, top it with toasted almonds or serve it alongside a portion of quinoa.
Q: Can I use other vegetables in this Moroccan salad
A: Absolutely! While roasted peppers and tomatoes are the stars, you could also roast some zucchini or eggplant alongside the peppers for extra substance. Finely chopped cucumber can also be added just before serving for a fresh, crunchy texture.
Q: How long does this roasted pepper salad last in the fridge
A: This vegetarian salad stores beautifully and the flavors even improve overnight. Keep it in an airtight container in the refrigerator for up to 3-4 days. Just remember to bring it to room temperature before serving to enhance the flavors.
