Shared by Kathy Berrie
Shared by Kathy Berrie
Tomato Salad With Capers
Yield: 4 - 6 servingsTime: 30 min
Tomato Salad With Capers
Yield: 4 - 6 servingsTime: 30 minThis light tomato salad that’s punctuated with briny capers was served over couscous during summers in Kathy Berrie’s childhood home in Morocco. It’s best when tomatoes are at their peak.
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
