Turkish · Lunch
Grilled Pepper and Tomato Salad
Charred bell peppers and tomatoes are peeled and sliced, then tossed with red onion, garlic, parsley and red-wine-vinegar dressing in the style of Turkish ezme-adjacent salads. Toasted walnuts and crumbled feta finish the plate, served at room temperature with warm flatbread.
$3
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
320Calories
7.4gProtein
24.9gFat
19.8gCarbs
9.8gSugar
6.1gFiber
420mgSodium
15mgChol
5.8gSat Fat
780mgPotassium
140mgCalcium
1.9mgIron
0.2mcgVitamin B12
180mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
mediterranean
thirty-min-meals
all-time-classics
vegan
gluten-free
low-calorie
Instructions
1
Prep
Halve and core the bell peppers and tomato. Thinly slice the red onion, mince the garlic, and chop the parsley. Set aside.
2
Char
Grill peppers cut-side down over high heat for 10 minutes, turning every 2 to 3 minutes, until skins blister black on all sides.
3
Char
Add tomato halves to the grill for 4 minutes over high heat until skins loosen and char lightly at the edges.
4
Rest
Transfer charred peppers and tomato to a bowl, cover with a plate, and let steam for 10 minutes.
5
Prep
Peel blackened skins from peppers and tomato with your fingers, then slice the flesh into thin strips.
6
Toast
Toast the walnuts in a dry skillet over medium heat for 3 minutes, shaking the pan, until fragrant and lightly browned.
7
Prep
Combine sliced peppers, tomato, red onion and garlic in a bowl with red-wine-vinegar, olive oil, sumac, salt and black pepper.
8
Plate
Mound the salad on a plate, scatter parsley, toasted walnuts and crumbled feta over the top, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz220g, about 2 medium bell pepper
- 11 oz150g, about 1 medium tomato
- 11 small red onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp red-wine-vinegar
- 4 tbsp4 tbsp olive oil
- 2 tbsp2 tbsp parsley
- 1.4 oz40g walnut
- 1.4 oz40g feta
- 1/2 tsp1/2 tsp sumac
- a pinch of salt
- a pinch of black pepper
