In a large bowl, combine tomatoes, yellow and green peppers, cucumber, green onions and parsley. Cover and set aside in refrigerator...

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12 servings as topping; 8 to 10 side-dish servings


Salad:

– 3 ripe tomatoes, seeded and cut into ½-inch cubes

– 2 medium yellow bell peppers, seeded and cut into ½-inch cubes

– 1 medium green bell pepper, seeded and cut into ½-inch cubes

– 1 large cucumber, seeded and cut into ½-inch cubes

– 2 green onions, thinly sliced

– ¼ cup minced Italian parsley


Dressing:

– 1 roasted and skinned red bell pepper

– 1 medium clove garlic, peeled and chopped

– 3 tablespoons red-wine vinegar

– 6 tablespoons extra virgin olive oil

– ¼ teaspoon salt

– ¼ teaspoon freshly ground black pepper

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1.To prepare salad: In a large bowl, combine tomatoes, yellow and green peppers, cucumber, green onions and parsley. Cover and set aside in refrigerator.

2. To prepare dressing: In a food processor, purée red bell pepper and garlic. Add vinegar, processing to blend. Slowly add olive oil, blending well. Add salt and pepper. Transfer to a jar and refrigerate until ready to use.

3. One hour before serving, stir dressing into the salad. Serve chilled.