Green Pepper and Tomato Salad

Green Pepper and Tomato Salad

tm1d13_green_pepper_tomato_salad.jpg.rend.sni12col.landscape

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

Marinated Tomato Salad with Herbs

Marinated Tomato Salad with Herbs

WU-0101_tomato-salad_s4x3.jpg.rend.sni12col.landscape

Total Time: 2 hr 10 min
Prep: 10 min
Inactive: 2 hr
Yield: 6 servings
Level: Easy

Ingredients
6 to 8 ripe tomatoes
4 green onions
1 cup extra-virgin olive oil
3 to 4 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper
Handful fresh parsley leaves, lightly chopped
12 fresh basil leaves, chiffonade

Directions
Cut the tomatoes into 4 wedges, then cut the wedges in half and add to a bowl. Lop off the tops of the green onions, then slice the white and mostly light green parts really thin. Add to the tomatoes.

Add the olive oil, balsamic vinegar, brown sugar, dash of salt and pepper to a jar. Screw on the lid and shake to combine. Pour the dressing over the tomatoes and toss.

Add the herbs and gently toss to combine. Cover and refrigerate for a couple of hours before serving.

Recipe courtesy of Ree Drummond
SHOW: The Pioneer Woman
EPISODE: Home on the Range

Read more at: www.foodnetwork.com

Classic tomato salsa

Classic tomato salsa

tomato salsa

“This tomato salsa is a great accompaniment to grilled fish and meat, and lovely served with fajitas or spooned into a falafel wrap ”
Serves 8
Cooks In 20 minutes
Difficulty Super easy

Ingredients

6 ripe tomatoes
1 large bunch of fresh coriander
1 onion
2 fresh jalapeño or green chillies
1 large clove of garlic
1-2 limes , juice from
extra virgin olive oil
sea salt
freshly ground black pepper

Method

Finely chop the tomatoes and coriander (stalks and all) and place into a large bowl. Peel and finely chop the onion, deseed and finely chop the chillies, then add it all to the bowl.

Peel and finely grate in the garlic. Add the juice from 1 lime and 2 tablespoons of extra virgin olive oil. Mix well, then season to taste with salt, pepper and lime juice. Serve straightaway or cover and set aside for a few hours to let all those flavours develop.
Read more at www.jamieoliver.com