Green Pepper And Tomato Salad

Recipe Ingredients

2		Green bell peppers - seeded, and
		Cut into 1 1/2" dice
3		Vine-ripe tomatoes - seeded, diced
1		Onion - chopped (small)
1		Garlic clove - finely chopped (large)
1/2 cup	20g / 0.7oz	Coarsely-chopped flat-leaf parsley leaves
1/2		Lemon - juiced (1 tbspn)
1 tablespoon	15ml	Red wine vinegar
3 tablespoons	45ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste
1 teaspoon	5ml	Ground cumin

Recipe Instructions

Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. 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. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it.

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.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D13) - from the TV FOOD NETWORK

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