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Sweet Pepper and Tomato Salad

(recipe, Hillsdale Farmers' Market)


  1. 4 sweet peppers
  2. 6 ripe tomatoes, Cut into 1 inch cubes
  3. 2 cloves garlic, minced
  4. 4 Tbsp. olive oil
  5. 2 tsp. paprika
  6. salt
  7. pepper


  1. Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Broil peppers until skins are charred. Place charred peppers in a plastic bag, seal tightly and steam for about 15 minutes. Slip off and discard the skins. Cut the peppers into 1 inch squares.
  2. Heat 3 tablespoons of olive oil in a heavy skillet. Add the peppers, tomatoes, and garlic plus a little salt and pepper. Simmer over a low flame, stirring occasionally until the liquid begins to evaporate. Cook until the liquid has a thicker, saucelike consistency. Remove from heat and let cool to room temperature. Season with salt and pepper to taste, add remaining tablespoon of olive oil, toss and serve.