This recipe has been featured in a post on The Recipe Girl blog: Portuguese Dinner Party.
Yield: 8 servings
Prep Time: 40 min
Cook Time: 15 min
3 medium green bell peppers (5 to 6 ounces each)
6 ripe plum tomatoes (or 3 large ripe tomatoes)
1/2 cup extra virgin olive oil, divided
2 medium cucumbers, peeled & sliced 1/2-inch thick
kosher or sea salt
2/3 cup coarsely chopped fresh cilantro, leaves & stems
1/4 cup red wine vinegar
2 teaspoons chile-garlic paste
1. Roast bell peppers and tomatoes: Use one or more gas burners, a broiler, or a grill. Place peppers directly on burner grates, on a baking sheet under the broiler, or on the grill and roast, turning occasionally with tongs, until the skin is blistered and blackened all over. Place in a bowl, cover tightly with plastic wrap, and set aside. Brush the tomatoes on all sides with about 1 Tablespoon of the olive oil. Place them as close to the heat or flame as possible and roast, turning them as the skin blisters all over, about 3 minutes- it's okay if the skin is charred or blackened, but roast them as quickly as possible so the flesh doesn't become overcooked. Set the tomatoes on a pan and let them cool.
2. After the bell peppers have cooled, peel off the skins, remove the core and seeds, and cut them into pieces that are about 1-inch-square (or cut into triangles). Peel the tomatoes and cut them into pieces about the same size as the peppers.
3. Meanwhile, place cucumber slices on a rack set over a baking sheet or in a colander and sprinkle them lightly with salt on both sides. Allow them to stand for 20 minutes to release their juices, then pat dry with paper towels.
4. Combine roast peppers, tomatoes, and cucumbers in a large salad bowl and sprinkle with the chopped cilantro. Stir in the remaining olive oil, red wine vinegar, and chile paste and toss to combine. Season with salt and pepper. If you're not serving the salad right away, cover and refrigerate, but pull out the salad and let it stand at room temperature for 30 minutes before serving.
*Terrific as an accompaniment to grilled fish, chicken or pork. When serving it with fish, there is no need to prepare a sauce for the fish- just serve the salad on the same plate as the fish and spoon a little of the dressing right over the fish.
*It is essential to cut the cucumbers thick and then salt them and drain them on a rack or in a colander. It's an easy extra step that makes the cucumbers very crisp.
*If you can't locate chile-garlic paste (usually in the Asian food section of your market), you can substitute 1 teaspoon chopped garlic + 1 teaspoon crushed red pepper.
*Without the cucumbers, the salad will keep well for up to 3 days. Add the cucumbers the day you will be serving the salad.Nutritional Information per serving:
Serving size: 1/8th of the salad
Calories per serving: 145
Fat per serving: 13.75g
Saturated Fat per serving: 1.9g
Sugar per serving: 3g
Fiber per serving: 1.75g
Protein per serving: 1.2g
Carbohydrates per serving: 3.8g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 4.5
Source: RecipeGirl.com (Adapted from The Summer Shack Cookbook)