I had this salad at a neighborhood dinner. It was fabulous! A great recipe to use up those summer tomatoes!
From the internet by Paula Wolfert |
Prep Time | 20 minutes |
Servings |
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Ingredients
- 2 lbs red tomatoes halved (about 3 cups)
- 2 small celery ribs finely diced (1/4 cup)
- 1 small red onion finely diced (1/2 cup)
- 1 small green bell pepper seeded and diced
- 1 Tbs finely chopped preserved lemon peel
- 2 Tbs capers
- 3 Tbs extra virgin olive oil
- 2 Tbs freshly squeezed lemon juice
- salt and pepper
Ingredients
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Instructions
- In a bowl, toss the tomatoes with the celery, onion, green bell pepper, lemon peel, and capers. Add the olive oil and lemon juice and toss again. Season with salt and pepper. Refrigerate for at least 30 min. before serving.
- I used grated lemon zest in place of the preserved lemon as I did not have it on hand.