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Bon Appétit

Roasted Pepper, Cucumber, and Tomato Salad

By Bahija

3.8

(10)

Recipe information

  • Yield

    Makes 6 to 8 servings

Ingredients

1 large green bell pepper
3 (6-to 8-ounce) tomatoes, halved, seeded, cut into 1/2-inch cubes
1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
3/4 cup oil-cured black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh Italian parsley
5 tablespoons olive oil
3 tablespoons fresh lemon juice

Preparation

  1. Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill.

TagsSaladBell PepperVegetableCucumberTomatoOliveSideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyQuickBon Appétit
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