Turkish · Lunch
Grilled Pepper and Tomato Salad (Gluten-Free)
Grilled bell peppers and tomatoes form the base of this Turkish salad, charred over a hot grill until softened and smoky, then tossed with garlic, parsley, and a lemon-olive oil dressing. Sumac adds tang to this gluten-free vegetable meze.
$3
12 minsPrep
12 minsCook
24 minsTotal
EasyLevel
Nutrition per serving
215Calories
4.2gProtein
12.1gFat
26.8gCarbs
10.4gSugar
6.9gFiber
420mgSodium
0mgChol
1.9gSat Fat
780mgPotassium
55mgCalcium
1.9mgIron
0mcgVitamin B12
180mgVitamin C
vegetarian
vegan
gluten-free
low-carb
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Halve and seed the bell peppers and halve the tomato. Mince the garlic and chop the parsley.
2
Char
Lay pepper and tomato halves cut-side down on a hot grill over high heat. Char 6–8 minutes per side until skins blister and flesh softens.
3
Cool
Transfer charred vegetables to a plate and rest 5 minutes until cool enough to handle.
4
Toss
Peel blackened skins from peppers and tomato, slice into strips, then combine with garlic, parsley, lemon juice, olive oil, sumac, salt, and pepper.
5
Warm
Heat the corn tortilla on the grill pan over medium heat 30 seconds per side until lightly speckled.
6
Plate
Spoon the salad onto a plate and serve alongside the warm tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 2 small bell pepper
- 7 oz100g, 1 medium tomato
- 2 clove2 clove garlic
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp lemon juice
- 3 tbsp3 tbsp olive oil
- 1/2 tsp1/2 tsp sumac
- 1/4 tsp1/4 tsp salt
- 2 pinch2 pinch black pepper
- 22 corn tortilla (60g, gluten-free flatbread)
