Grilled Bell Pepper And Tomato Salad Recipe

About this recipe

A vibrant and flavorful grilled salad featuring bell peppers, tomatoes, and cucumbers, seasoned with a tangy dressing and fresh herbs. Perfect for a light and satisfying Jain dinner.

Ingredients

• - Old India Coriander Leaves
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 1kg 1kg Green Pepper
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Piece Cucumber 1Pc
• - Filippo Berio Mild Light Olive Oil
• - Tata Salt
• 50G Pepper Black Ground BWFO
• 70G Natco Ground Cumin, 70G

Instructions

1. 1. Turn the broiler on and place the red and green bell peppers underneath. Cook, turning occasionally, until lightly blackened on all sides. Once done, place them in a small plastic bag and let them steam for a few minutes.
2. 2. Lightly coat the tomatoes with olive oil and place them under the broiler. Cook until lightly blackened all over, which will take less time than the peppers. Remove and let them cool on a tray.
3. 3. While the peppers and tomatoes cool, slice the cucumber into 1/2-inch thick slices. Lay them on a rack or paper towel, sprinkle lightly with salt, and let them sit for 20 minutes to release excess water. Pat them dry with paper towels.
4. 4. Once the bell peppers have cooled, remove them from the plastic bags, peel off the skin, remove the stems, and chop into 1-inch squares. Repeat this process with the tomatoes, discarding most of the pulp.
5. 5. In a large bowl, combine the chopped bell peppers, tomatoes, and cucumber slices. Add the chopped cilantro, olive oil, red wine vinegar, and a pinch of cumin. Toss everything together until well mixed.
6. 6. Season the salad to taste with salt and freshly ground black pepper. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld before serving.