Roasted Pepper, Cucumber, and Tomato Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 large green bell pepper |
3 (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 |
Directions:
1. 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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