Ingredients
Salad Ingredients
- 2 lb campari tomatoes, quartered
- 1/4 cup parsley, chopped
Dressing Ingredients
- 1 large red bell pepper, stemmed and seeded
- 4 cloves garlic, peeled
- 1 tablespoon smoked paprika
- 1 teaspoon sumac
- 4 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the tomatoes: Cut the campari tomatoes into quarters and place them in a large mixing bowl. Set aside to get ready for the dressing.
- Make the roasted pepper and garlic paste: Cut the red bell pepper into four parts, discarding the stem and seeds. Place the pieces along with peeled garlic cloves into a food processor and blend until they form a smooth paste.
- Mix the dressing: Transfer the pepper-garlic paste to a bowl. Add smoked paprika, sumac, salt, pepper, and olive oil. Stir well to combine the flavors thoroughly.
- Combine and chill: Pour the dressing over the quartered tomatoes and toss gently to coat every piece evenly. Mix in the chopped parsley. Cover and refrigerate the salad for 30 minutes to allow the flavors to meld.
- Serve: After chilling, transfer the salad to a serving bowl and enjoy it fresh as a light and tangy side dish.
Notes
- Sumac adds a unique tangy flavor; if unavailable, you can substitute with a small squeeze of fresh lemon juice.
- Chilling the salad for 30 minutes enhances the flavor absorption but it can also be served immediately.
- This salad is best enjoyed fresh but can be refrigerated for up to 1 day.
- For extra texture, consider adding chopped cucumbers or finely sliced red onions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian