Tomato and Capsicum Salad

Tomato and Capsicum Salad Recipe

Preparation time: 20 minutes | Cooking time: 10 minutes | Servings: 4

Introduction

Tomato and capsicum salad is a refreshing and colorful dish that is perfect for a light lunch or as a side dish for a summer barbecue. The combination of sweet tomatoes and smoky roasted capsicums, combined with the tangy lemon juice and earthy cumin, creates a delicious and healthy salad that is sure to please your taste buds.

History

The origins of tomato and capsicum salad can be traced back to Mediterranean cuisine, where fresh vegetables are often used in simple and flavorful dishes. The combination of tomatoes and capsicums is a classic pairing that is popular in many Mediterranean countries, such as Italy, Greece, and Spain. This salad is a great way to showcase the flavors of these two vegetables in a light and refreshing dish.

Ingredients

1 medium red capsicum (200 g)
1 medium green capsicum (200 g)
2 medium egg tomatoes (150 g)
40 ml lemon juice
1 tsp ground cumin
40 ml extra virgin olive oil
0.5 cup finely chopped parsley
1 tsp salt

How to prepare

Quarter the capsicums and remove the seeds and membranes.
Roast the capsicums under a grill (broiler) or in a very hot oven until the skin blackens and blisters.
Place the roasted capsicums in a paper or plastic bag for about 10 minutes.
Peel the capsicums.
Coarsely chop the peeled capsicums.
Drop the tomatoes into boiling water, count to ten, then drain and refresh them in cold water.
Peel and seed the tomatoes, then chop them coarsely.
Combine the chopped capsicums and tomatoes in a bowl, add the remaining ingredients and mix well.

Variations

You can add other vegetables to this salad, such as cucumbers, red onions, or olives, for extra flavor and texture.
For a spicy kick, you can add some chopped chili peppers or a dash of hot sauce to the salad.

Cooking Tips & Tricks

Make sure to roast the capsicums until the skin is blackened and blistered, as this will give them a smoky flavor.

- Be sure to peel and seed the tomatoes before chopping them, as this will prevent the salad from becoming too watery.

- For extra flavor, you can add some chopped fresh herbs, such as basil or mint, to the salad.

- This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Serving Suggestions

This salad can be served as a side dish with grilled chicken or fish, or as a topping for bruschetta or crostini.

Cooking Techniques

Roasting the capsicums gives them a smoky flavor that adds depth to the salad.

- Blanching and peeling the tomatoes helps to remove the skin and seeds, making the salad less watery.

Ingredient Substitutions

You can use yellow or orange capsicums instead of red capsicums for a different color and flavor.

- If you don't have fresh tomatoes, you can use canned diced tomatoes instead.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to mix in the lemon juice and olive oil right before serving.

Presentation Ideas

Serve the salad in a large bowl or on a platter, garnished with some fresh parsley or basil leaves for a pop of color.

Pairing Recommendations

This salad pairs well with grilled meats, such as chicken or steak, or with crusty bread and cheese for a light lunch or snack.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best served cold, so there is no need to reheat it.

Nutrition Information

Calories per serving

100

Carbohydrates

- Total Carbohydrates: 9g

- Dietary Fiber: 2g

- Sugars: 5g

Fats

- Total Fat: 7g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 2g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 120% DV

- Calcium: 2% DV

- Iron: 4% DV

Alergens

This recipe is gluten-free and dairy-free.

Summary

This tomato and capsicum salad is low in calories and fat, but high in vitamins and minerals. It is a healthy and nutritious dish that is perfect for a light meal or snack.

Summary

Tomato and capsicum salad is a simple and delicious dish that is perfect for showcasing the flavors of fresh vegetables. With its vibrant colors and refreshing taste, this salad is sure to be a hit at your next meal.

How did I get this recipe?

The memory of finding this recipe for the first time is still fresh in my mind. It was a sunny day in the summer of 1965, and I was visiting my dear friend Maria in her cozy farmhouse. Maria was known for her incredible culinary skills, and I always looked forward to trying out her new recipes.

As soon as I walked into her kitchen, I was greeted by the most amazing aroma. Maria was busy chopping fresh tomatoes and colorful capsicums, and the vibrant colors of the vegetables immediately caught my eye. I asked her what she was making, and she smiled and said, "Tomato and Capsicum Salad, a family recipe that has been passed down for generations."

I was intrigued and asked if she would be willing to share the recipe with me. Maria hesitated for a moment, as if debating whether to reveal her family's secret recipe. But then she smiled and said, "Of course, my dear friend. I believe that good recipes should be shared and enjoyed by all."

She handed me a worn-out recipe card, written in her elegant handwriting. The ingredients were simple - ripe tomatoes, colorful capsicums, red onions, fresh herbs, olive oil, and a splash of red wine vinegar. The instructions were equally straightforward - chop the vegetables, toss them together with the dressing, and let the flavors marinate for a few hours before serving.

I thanked Maria profusely and promised to make the Tomato and Capsicum Salad for my family as soon as I got back home. As I drove back, I couldn't wait to try out the recipe and share it with my loved ones.

When I arrived home, I immediately set to work in the kitchen. I carefully chopped the tomatoes and capsicums, reveling in the vibrant colors and fresh aromas. I added a generous handful of chopped red onions and fresh herbs, and drizzled the salad with olive oil and red wine vinegar.

As I tossed the ingredients together, I couldn't help but marvel at the simplicity of the recipe. It was a perfect example of how good, fresh ingredients could come together to create something truly delicious.

I let the salad marinate in the refrigerator for a few hours, allowing the flavors to meld and develop. When it was time to serve, I brought the bowl to the table and watched as my family's eyes lit up at the sight of the colorful dish.

The first bite was pure bliss. The sweetness of the tomatoes was perfectly complemented by the crunchiness of the capsicums, and the tangy dressing added just the right amount of zing. My family couldn't stop raving about how delicious the Tomato and Capsicum Salad was, and I knew that I had stumbled upon a recipe that would become a family favorite.

Over the years, I have made the Tomato and Capsicum Salad countless times, for family gatherings, picnics, and potlucks. Each time, it never fails to impress and delight those who taste it. I have also shared the recipe with friends and neighbors, spreading the joy of this simple yet delicious dish.

As I sit here reminiscing about that fateful day in Maria's farmhouse, I am grateful for the gift of her family recipe. It has become a cherished part of my culinary repertoire, a reminder of the power of good food to bring people together and create lasting memories.

And so, I continue to make the Tomato and Capsicum Salad with love and care, knowing that each bite is a tribute to the friendship and generosity of my dear friend Maria. I am forever grateful for her willingness to share her family's recipe with me, and I will always hold a special place in my heart for this simple yet delicious dish.