Turkish · Lunch
Grilled Pepper and Tomato Salad (Dairy-Free)
Charred bell peppers and blistered tomatoes are peeled, torn, and tossed with garlic, sumac, and pomegranate molasses for a smoky-sweet Turkish salad. Olive oil and lemon juice bind the vegetables while parsley and mint add freshness.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
210Calories
3.2gProtein
14.8gFat
22.5gCarbs
13.1gSugar
5.4gFiber
340mgSodium
0mgChol
2.1gSat Fat
720mgPotassium
55mgCalcium
1.6mgIron
0mcgVitamin B12
195mgVitamin C
vegan
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Wash the bell pepper and tomatoes, pat dry. Char over high heat for 10 to 12 minutes, turning every 2 to 3 minutes, until skins blister and blacken on all sides.
2
Rest
Transfer charred vegetables to a bowl, cover with a plate for 10 minutes to loosen skins.
3
Prep
Peel off blackened skins under running water. Tear pepper into strips, mince garlic, chop tomatoes and fresh herbs.
4
Plate
Combine torn pepper, chopped tomato, minced garlic, sumac, pomegranate molasses, olive oil, lemon juice, salt, and black pepper in a serving bowl, tossing gently. Scatter parsley and mint over top and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g red bell pepper
- 44 medium tomatoes (about 200g)
- 2 clove2 clove garlic
- 2 tsp2 tsp sumac
- 2 tbsp2 tbsp pomegranate molasses
- 4 tbsp60ml olive oil
- 2 tbsp30ml lemon juice
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp mint
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
