2 green bell peppers, seeded and cut into 1 1/2-inch dice3 vine-ripe tomatoes, seeded and diced1 small onion, chopped1 large clove garlic, finely chopped1/2 cup flat-leaf parsley leaves, coarsely chopped1/2 lemon, juiced (1 tablespoon)1 tablespoon red wine vinegar3 tablespoons extra-virgin olive oilCoarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full
Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your bare hands. If the lemon is under-ripe, microwave it for 10 seconds before you cut it in half. Squeeze the juice of the lemon with the lemon half sitting upright. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad.
Next, sprinkle a tablespoon of vinegar over the salad — just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.
Adapted from The Food Network (Rachel Ray)
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This recipe was most recently featured in
Boston Organics Newsletter No. 35 of 2015.