Fresh Tomato and Caper Salad

20 Sep

Ingredients

2 pounds red tomatoes—peeled, halved and finely diced (about 3 cups)
2 small celery ribs, finely diced (1/4 cup)
1 small red onion, finely diced (1/2 cup)
1 small green bell pepper—peeled, cored, seeded and diced
1 tablespoon finely chopped preserved lemon peel
2 tablespoons capers
3 tablespoons extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
Salt and freshly ground black pepper

Preparation

In a bowl, toss the tomatoes with the celery, onion, green bell pepper, preserved lemon peel and capers. Add the olive oil and lemon juice and toss again. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

The recipe is originally from foodandwine.com

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