Lebanese Tomato Salad Pepper (Print Version)
# Ingredients:
→ Vegetables
01 -
900 g campari tomatoes, quartered
02 -
1 large red bell pepper, quartered and seeded
03 -
4 cloves garlic, peeled
04 -
1/4 cup fresh flat-leaf parsley, chopped
→ Dressing
05 -
1 tablespoon smoked paprika
06 -
1 teaspoon sumac
07 -
4 tablespoons extra virgin olive oil
08 -
Salt, to taste
09 -
Black pepper, to taste
# Instructions:
01 -
Quarter the campari tomatoes and place them in a large mixing bowl.
02 -
Cut the red bell pepper into quarters, remove stem and seeds. Place bell pepper and garlic cloves in a food processor and blend until a smooth paste forms.
03 -
Transfer the pepper-garlic paste to a separate bowl. Stir in smoked paprika, sumac, olive oil, salt, and black pepper. Mix until thoroughly combined.
04 -
Pour the prepared dressing over the quartered tomatoes. Toss gently to coat all pieces evenly.
05 -
Fold in the chopped parsley. Cover and refrigerate for 30 minutes to allow flavors to meld.
06 -
Transfer to a serving bowl and present chilled.
# Notes:
01 -
For optimal flavor, use ripe tomatoes and allow sufficient chilling time to let the ingredients infuse.