Turkish · Lunch
Grilled Pepper and Tomato Salad (Low-Calorie)
A Turkish-style grilled pepper and tomato salad built on charred bell pepper, blistered tomato, cucumber and red onion, dressed lightly with olive oil, lemon juice and sumac. Fresh parsley and mint add brightness while pomegranate molasses gives tang. Served cool as a light lunch or side.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
189Calories
3.5gProtein
8.9gFat
24.8gCarbs
13.7gSugar
6.9gFiber
220mgSodium
0mgChol
1.3gSat Fat
875mgPotassium
85mgCalcium
2.4mgIron
0mcgVitamin B12
220mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
low-carb
high-fiber
low-calorie
Instructions
1
Prep
Halve and seed the bell pepper, quarter the tomato, dice the cucumber, and thinly slice the red onion.
2
Char
Grill the bell pepper and tomato quarters over high heat for 8–10 minutes, turning occasionally, until skins blister and blacken; flesh softens.
3
Cool
Set the charred pepper and tomato aside for 10 minutes until cool, then peel and roughly chop into bite-size pieces.
4
Build
Toss the pepper, tomato, cucumber, and red onion with olive oil, lemon juice, sumac, parsley, mint, pomegranate molasses, salt, and black pepper until evenly coated.
5
Plate
Transfer the salad to a plate, spreading to display charred edges, and serve at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz175g, about 1 large bell pepper, halved and seeded
- 11 oz150g, about 1 medium tomato
- 11 cucumber
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 2 tsp2 tsp sumac
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 2 tsp2 tsp pomegranate molasses
- a pinch of salt
- a pinch of black pepper
