Roasted Pepper Salad with Tomatoes and Lemon

Inspired by Deborah Madison’s lovely book, Vegetable Literacy (Ten Speed Press, 2013)


Sweet peppers from your box
1 hot pepper — or 1 teaspoon of chile flakes
Olive oil, about 3 or 4 tablespoons
All the tomatoes from your box
1 teaspoon sweet or smoked paprika
1/4 teaspoon cumin seeds, toasted and ground
2 tablespoons chopped parsley
1 to 2 teaspoons grated lemon zest
1 lemon


Roast, peel and de-seed the peppers and chile.  Cut them lengthwise into strips about 1-inch wide.

Heat the olive oil in a skillet over medium heat.  Add the tomatoes and cook, stirring frequently until they have thickened.  Add the peppers and chile (or chile flakes), paprika, cumin, parsley, and a few pinches of salt.  Turn off the heat.  Stir in the lemon zest.  Season to taste with salt and pepper.

Serve at room temperature or chilled.  Pile the Salad on a platter and finish with the lemon quarters and sprigs of parsley.