So it finally stopped raining in Boston. While the rain’s been bad for just about everyone and everything lately, my veggies have been loving it. I have more peppers and tomatoes than I know what to do with.
Here’s a quick and easy chopped salad that goes really well with a grilled steak and a glass of sangria. Using a few different types of peppers lets you add lots of peppery flavor—and control the amount of heat.
Fiery Tomato Salad
6-7 good-sized beefsteak or plum tomatoes
1 jalapeno pepper (cayenne or habanero for more heat)
1 green bell pepper
1 poblano pepper
1/2 a shallot, minced
1 Tbls. fresh parsley, minced
1/2 tsp. fresh thyme
1 garlic clove, mashed
1/2 cup of olive oil
salt to taste
freshly cracked black pepper
juice of half a lemon
Seed the peppers, remove the ribs, and cut them up into a fairly small dice. Seed the tomatoes and cut them up into a chunky dice. Set them aside in a medium-sized bowl.
In a small bowl, whisk together the shallot, parsley, thyme, garlic, olive oil, salt, black pepper, and lemon juice. Pour over your diced peppers and tomatoes and toss to coat. Taste and adjust seasoning if necessary.
Serve immediately.
