The following recipe was prepared during my International Chefs Dinner. You can read about it and check out the other recipes that were made for the event HERE.
Roasted Pepper, Cucumber & Tomato Salad
shared at the event by Howard
recipe courtesy of Chef Bahija, Jnane Tamsna Cooking School
1 large green bell pepper
shared at the event by Howard
recipe courtesy of Chef Bahija, Jnane Tamsna Cooking School
1 large green bell pepper3 6-to 8-ounce tomatoes, halved, seeded, cut into 1/2-inch cubes
1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
3/4 cup oil-cured black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh Italian parsley
5 tablespoons olive oil
3 tablespoons fresh lemon juice
1 large English hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes
3/4 cup oil-cured black olives, pitted, quartered
2/3 cup chopped red onion
1/3 cup chopped fresh Italian parsley
5 tablespoons olive oil
3 tablespoons fresh lemon juice
Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving.
DO AHEAD: Can be made 3 hours ahead. Cover and chill.
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