Ingredients
- 2 pounds red tomatoes—peeled, halved, seeded and finely diced (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—peeled, cored, seeded and diced
- 1 tablespoon finely chopped preserved lemon peel (see Note)
- 2 tablespoons capers
- 3 tablespoons extra-virgin olive oil or argan oil (see Note)
- 2 tablespoons freshly squeezed lemon juice
- Salt and freshly ground black pepper
How to Make It
Step
In a bowl, toss the tomatoes with the celery, onion, green bell pepper, preserved lemon peel and capers. Add the olive oil and lemon juice and toss again. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.
Notes
Argan oil has an intense, nutty flavor. It is available at chefshop.com.
Source: Fresh Tomato and Caper Salad Recipe – Paula Wolfert | Food & Wine
Categories: Uncategorized
