• Ingredients: 24
  • Serves: 6

Roasted pepper, cucumber, and tomato salad with large green bell pepper, tomatoes, halved, seeded, cut into 1/2-inch cubes, large english hothouse cucumber, peeled, halved lengthwise, seeded, cut into 1/2 -inch cubes, oil-cured black olives, pitted, quartered, chopped red onion, chopped fresh italian parsley, olive oil, fresh lemon juice.

Ingredients

  • 1 large green bell pepper
  • 3 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 tbsps. olive oil
  • 3 tbsps. fresh lemon juice

Nectarine-Thyme Saladita

Cataloupe-Basil Saladita

  • 1 small, ripe cantaloupe
  • 12 fresh basil leaves

Apple-Parsley Saladita

Pomegranate-Mint Saladita

  • Seeds from 1 large pomegranate
  • 25 fresh mint leaves

Mango-Cilantro Saladita

  • 2 fresh mangoes
  • Fresh lime juice
  • 2 handfuls cilantro
  • Crushed red pepper

Directions

  1. Step 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.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead.

Nutrition information

Calories 155 Carbohydrates 10 g (3%)
Fat 13 g (20%) Protein 2 g (4%)
Saturated Fat 2 g (9%) Sodium 120 mg (5%)
Polyunsaturated Fat 1 g Fiber 3 g (11%)
Monounsaturated Fat 9 g Cholesterol 0