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Moroccan Roasted Pepper and Tomato Salad – vegetarian recipe
Stav Kogan

Moroccan Roasted Pepper and Tomato Salad

Inspired by Paula Wolfert, this Moroccan Roasted Pepper and Tomato Salad 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 tomatoe
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 150
Ingredients Method Nutrition

Ingredients
  

  • 3 medium green bell peppers / about 1 lb / 450g
  • 5 medium ripe tomatoes / about 1.5 lbs / 680g (24 oz), peeled, seeded, and cubed
  • 2 tablespoons minced onion / about 20g (0.71 oz)
  • ¼ teaspoon dried red pepper flakes
  • 2 cloves garlic, minced
  • 2 tablespoons minced fresh parsley / about 8g (0.28 oz)
  • Juice of 1 lemon / about 3-4 tablespoons (60 ml / 2 fl oz)
  • ¼ cup olive oil / 60 ml (2 fl oz)
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • Salt to taste
  • Freshly ground black pepper to taste
  • 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.

Method
 

  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.
  2. Remove the core and seeds, then chop the pepper flesh into bite-sized pieces.
  3. Place them in a medium mixing bowl. 3.
  4. 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.
  5. Season generously with salt and freshly ground black pepper. 4.
  6. 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.
  7. Serve in bowls to enjoy its refreshing, soupy consistency.

Nutrition

Calories: 150kcalCarbohydrates: 10gProtein: 2gFat: 12g

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