Moroccan Tomato and Pepper Salad

Yields:	2 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	60 minutes

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Ingredients

1	medium	green bell pepper
1	medium	tomato	blanched, peeled, seeded, and diced
1/2	medium	cucumber	pared, seeded, and diced
1	tablespoons	lemon juice	plus 1 1/2 teaspoons
1	tablespoon	water
2	teaspoons	olive oil
1 1/2	teaspoons	parsley leaves	minced fresh
1/2	teaspoon	green chili pepper	seeded, minced
1/4	teaspoon	paprika
1/8	teaspoon	cumin	ground
1/8	teaspoon	garlic	fresh, minced

Directions

On baking sheet broil bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes.

Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl.

Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine.

In measuring cup or small bowl combine remaining ingredients; mix well.

Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least 30 minutes.

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Member Review

Baker's Holiday Trifle

My husband and I have made this recipe at Christmas, and in the summer for years. It is very light and delicious and always a big hit. It is time consuming to make, but well worth the work.

Reviewed by Baker58

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