Diced Pepper,Tomato & Onion Salad
Submitted by debbiv2
A vibrant Moroccan-style salad of grilled and skinned bell peppers, fresh tomatoes, and Spanish onion dressed in a simple garlic, olive oil, and vinegar vinaigrette. Served chilled for a refreshing side dish or starter.
YIELD
4 servingsPREP
25 minCOOK
0 minREADY
60 minThis salad is a staple across North Africa and the Mediterranean, and once you taste it you’ll understand why. Grilled bell peppers with their skins charred and peeled get diced and tossed with ripe tomatoes, mild Spanish onion, and a bright garlic vinaigrette.
Grilling the peppers is what sets this apart from an ordinary chopped salad. It adds a smoky depth that raw peppers just can’t match, and the softened flesh absorbs the dressing beautifully.
Chilling it before serving lets the flavors marry together. Strain off the excess juices right before plating so the salad stays fresh and vibrant rather than watery.
Kitchen Tips
- Char the peppers directly over a gas flame or under the broiler until blackened all over, then steam them in a covered bowl to loosen the skins
- Use ripe, in-season tomatoes for the best results; hothouse tomatoes won’t have enough flavor to carry this simple dish
- A mild Spanish or sweet onion is key here; regular yellow onions will be too sharp for a raw salad
Ingredients
Directions
Stem and de-seed the grilled bell pepper.
Wash and dice the flesh.
Dice the tomatoes and mix with the peppers.
Dice the onions and mix them with the other ingredients as well.
Combine the olive oil, vinegar and garlic.
Add salt to taste and mix well.
Pour over the salad and chill.
Just before serving, strain off the excess juices and arrange in a salad bowl.
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