Pepper & Tomato Salad -

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Pepper & Tomato Salad

Roasted Pepper & Tomato Salad
From: Sunset Cookbook
(Makes 6 Servings)

6 large red or green bell peppers or combination                                   5 large tomatoes (2½ lbs)
20 pitted ripe black olives                                                                          4 garlic cloves, minced/pressed
½ tsp salt                                                                                                      ¼ tsp pepper
1 tsp ground cumin                                                                                      ¼ cup olive oil
1 Tbsp chopped parsley                                                                              6 hard-cooked eggs
lettuce leaves


Set whole peppers in a shallow pan and place in broiler so that peppers are about 1-inch from heat source.  Broil, turning frequently with tongs until peppers are well blistered and charred on all sides.  Then, place peppers in a paper bag, close tightly and let peppers sweat for 15 to 20 minutes to loosen skins.  Cool and remove skins.  Cut peppers in half and remove the seeds and stem.  Cut peppers into strips roughly ½ by 1-inch and place in bowl.  Peel tomatoes and cut in half; remove and discard seeds.  Cut into bit-sized pieces and add to peppers along with olives.  In another bowl, combine oil, salt, pepper, cumin, garlic and parsley; stir will to blend.  Stir into pepper mixture; taste and add more salt and pepper if desired.  Cover salad and let stand at room temperature for 4 hours, or refrigerate for as long as 2 days (but bring to room temperature before serving).  To serve, line individual plates with lettuce leaves and mound pepper mixture onto lettuce.  Garnish each salad with eggs cut in halves or quarters.

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