Green Pepper and Tomato Salad

Green Pepper and Tomato Salad

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Total Time: 10 min
Prep: 10 min
Yield: 4 servings
Level: Easy

Ingredients
2 green bell peppers, seeded and cut into 1 1/2-inch dice
3 vine-ripe tomatoes, seeded and diced
1 small onion, chopped
1 large clove garlic, finely chopped
1/2 cup flat-leaf parsley leaves, coarsely chopped
1/2 lemon, juiced (1 tablespoon)
1 tablespoon balsamico
3 tablespoons extra-virgin olive oil
Coarse salt and black pepper
1 teaspoon ground cumin, 1/2 a palm full

Directions
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.

Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Supermarket Exotic

Read more at: www.foodnetwork.com

Gorgeous Greek salad

Gorgeous Greek salad

Greek salad

“The key to this beautiful authentic Greek salad is bold flavours from super-fresh ingredients ”

SERVES 4
COOKS IN 15 MINUTES

Ingredients

1 cucumber
4 tomatoes
1 green pepper
6 black olives (stone in)
1 red onion , peeled
extra virgin olive oil
freshly ground black pepper
1 lemon
200 g feta cheese
1 few sprigs of flowering oregano
1 small bunch of fresh mint

Method

Scratch a fork down the sides of the cucumber so it leaves deep grooves in the skin, then chop into erratic slices at an angle. Roughly chop the tomatoes, deseed and slice the pepper lengthways and add to a salad bowl with the chopped veg.

Destone the olives and tear into the bowl. Halve and finely slice the red onion (you can also try shaving it with a speed peeler), then add to the bowl along with a good drizzle of extra virgin olive oil, a good pinch of black pepper.

Toss everything together, then add a good squeeze of lemon juice. Break the feta in half and place on top, add a scattering of flowering oregano, drizzle over a little more extra virgin olive oil and pick over the mint leaves.

Read more at www.jamieoliver.com