Shared by Kathy Berrie
Shared by Kathy Berrie
Tomato Salad With Capers
Yield: 4 - 6 servings
Tomato Salad With Capers
Yield: 4 - 6 servingsThis recipe was shared by Kathy Berrie. Read more about her family in "Memories of Morocco: Pastela + Tomato Salad" and try her recipe for pastela (layered beef, potato and egg casserole).
Ingredients
- 4 large tomatoes, peeled and deseeded, chopped into large chunks
- 1 medium green bell pepper, ¼” dice
- 3 tablespoons capers, drained
- 4-5 scallions, whites only, finely sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- ½ teaspoon pepper
Preparation
Step 1
Place the tomatoes, green bell pepper, capers, and scallion in a medium bowl. Add the oil, lemon juice, salt and pepper. Toss to combine. Taste and adjust for seasoning adding more salt or lemon to taste.
Step 2
Serve immediately with your favorite summer spread or over couscous like Kathy
