Sunday, May 17, 2009

Tomato Salad

(Morrocan tomato salad)
2 large tomatoes
2 ribs celery
1/4 c fresh parsley
3 Tb capers
1 1/2–2 chili peppers
2 1/2 pickled peppers (jarred)
1/8 tsp cayenne
1/2 tsp paprika
2 Tb olive oil

Chop parsley. Core tomatoes and cut into 1 1/2" cubes. Place in salad bowl.
Trim celery and chop coarsely. Add to bowl.
Drain and add capers and chopped parsley.
Chop chilis. Chop pickled peppers. Add to bowl.

Blend cayenne, paprika, olive oil and salt to taste. Pour over salad.
Serves 3

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