Felfel B Tomatish Algerian Pepper Tomato Salad Recipes

FELFEL B'TOMATISH - ALGERIAN PEPPER & TOMATO SALAD

Steps:

• Grill, fry or roast the peppers until they are softened but not mushy.
• Place in a bag & leave for 5 minutes, then remove the skins carefully.
• Chop them into pieces approximately 1" x 1/2 ".
• Mince the garlic.
• Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
• Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
• Serve hot or cold with a splash of vinegar & some crusty bread.

GREEN PEPPER AND TOMATO SALAD

Steps:

• Combine peppers, tomatoes, onions, garlic, parsley in a bowl with your fingertips. Squeeze the juice of the lemon with the lemon half sitting upright. This will help prevent the seeds from falling into the bowl. The lemon juice will spill down over the sides of the lemon and the seeds will remain with the fruit. Squeeze the juice evenly over the salad. If the lemon is under-ripe, microwave it for 10 seconds before you cut into it. Next, sprinkle a tablespoon of vinegar over the salad -- just eyeball it. Drizzle the extra-virgin olive oil over the salad, add the salt, pepper and cumin. Toss again. Taste to adjust seasonings and serve.

TOMATO, PEPPER AND ONION SALAD

Steps:

• Combine vegetables in bowl and dress with vinegar, extra-virgin olive oil, salt and pepper.

ROASTED PEPPER AND TOMATO SALAD

Steps:

• To make the dressing, mix together the sherry vinegar, balsamic vinegar, garlic, olive oil, and salt and pepper to taste.
• Cut the roasted peppers into 1/2-inch wide strips. Toss with 2 tablespoons of the dressing. Add half the basil and toss again.
• Remove and discard the tough outer leaves from the lettuce. Wash and dry the tender leaves and tear into bite-size pieces. Toss with the tomatoes and remaining dressing and basil. Line a platter or a wide bowl with the lettuce and tomatoes. Top with the peppers. Sprinkle on the goat cheese if using. Serve at room temperature or slightly chilled.

ALGERIAN SALAD

Steps:

• Place all ingredients into a large salad bowl and toss gently.
• May be served with pita bread.

ISRAELI PEPPER TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, sweet peppers, cucumber, carrot, green onions, jalapeno and herbs. In a small bowl, whisk together the remaining ingredients. Pour over the tomato mixture; toss to coat evenly. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

GREEN PEPPER TOMATO SALAD

Steps:

• In a large bowl, combine the tomatoes, green pepper, celery and onion. In a small bowl, combine the vinegar, sugar, salt and pepper. Stir into tomato mixture. , Cover and refrigerate for at least 2 hours, stirring several times. Serve with a slotted spoon.