Roasted Pepper, Cucumber, and Tomato Salad


  • 1 large green bell pepper
  • 1 large English hothouse cucumber
  • 1/3 cup fresh Italian parsley
  • 3 (6-to 8-ounce) tomatoes
  • 2/3 cup red onion
  • 3 tablespoons fresh lemon juice
  • ¾ cup oil-cured black olives
  • + 1 more ingredients
    • 5 tablespoons olive oil

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...

View full recipe at Epicurious


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