Friday, July 6, 2012

Fresh tomato and caper salad

2 lbs tomatoes, peeled, seeded and diced
2 celery ribs, diced
1 small red onion, diced
1 small green pepper, diced
1 tablespoon finely chopped preserved lemon (optional)
2 tablespoons capers
3 tablespoons olive oil
2 tablespoons lemon juice

Toss the veggies and capers together. Add the olive oil and lemon juice and toss again. Season with salt and pepper. Refrigerate at least 30 minutes before serving.

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