Roasted Pepper Salad with Tomatoes and Lemon

Name: Roasted Pepper Salad with Tomatoes and Lemon
Yield: 4 servings
Ingredients: Sweet peppers from your box; 1 hot pepper — or 1 teaspoon of chile flakes Olive oil, about 3 or 4 tablespoons All the tomatoes from your box; 1 teaspoon sweet or smoked paprika; 1/4 teaspoon cumin seeds, toasted and ground; 2 tablespoons chopped parsley Salt; 1 to 2 teaspoons grated lemon zest Pepper; 1 lemon

Serves 4

peppers tomatoes

Method

Inspired by Deborah Madison’s lovely book, Vegetable Literacy (Ten Speed Press, 2013)

1
Roast, peel and de-seed the peppers and chile. Cut them lengthwise into strips about 1-inch wide.
2
Heat the olive oil in a skillet over medium heat. Add the tomatoes and cook, stirring frequently until they have thickened. Add the peppers and chile (or chile flakes), paprika, cumin, parsley, and a few pinches of salt. Turn off the heat. Stir in the lemon zest. Season to taste with salt and pepper.
3
Serve at room temperature or chilled. Pile the Salad on a platter and finish with the lemon quarters and sprigs of parsley.

From the farm's kitchen

View the original recipe