My F&W
quick save (...)

Warm Green Bell Pepper and Tomato Salad

  • TOTAL TIME: 1 HR
  • SERVINGS: 8
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN
  1. 1/4 cup vegetable oil
  2. 1 pound small green bell peppers, stems trimmed
  3. 1 tablespoon extra-virgin olive oil
  4. 1 large garlic clove, minced
  5. 1 teaspoon ground cumin
  6. 2 pounds tomatoes—peeled, seeded and cut into 1-inch pieces
  7. 1 teaspoon distilled white vinegar
  8. Salt
  9. 1/4 cup flat-leaf parsley leaves
  1. Heat the vegetable oil in a large skillet. Poke a hole or make a small slit in the side of each pepper and add them to the skillet. Cook over moderate heat, turning frequently, until browned and softened all over, about 20 minutes. Drain the peppers on paper towels and let cool. Peel, core and seed the peppers, then cut them into 1/2-inch strips.
  2. In another large skillet, heat the olive oil. Add the garlic and cumin and cook over low heat until fragrant, about 1 minute. Add the tomatoes, pepper strips and vinegar, season with salt and cook, tossing, just until heated through. Transfer to a bowl, stir in the parsley, and serve warm or at room temperature.
Make Ahead The salad can be made up to 4 hours ahead. Stir in the parsley just before serving.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.