Tomato salad with a kick
by Tavolino
A zesty, aromatic tomato salad with a bold garlic-herb vinaigrette, given a pleasant heat by chili and bell pepper.
Ingredients
- Beefsteak tomatoes 600 g
- Pointed bell pepper 1 large
- Chili (fresh or dried) 1
- Garlic cloves 2-3
- Sugar 1 tablespoon
- Salt 1/2 tablespoon
- Pepper 1/2 teaspoon
- Vinegar essence 1 tablespoon
- Oil 25 ml
- Parsley and dill (fresh) 10 g
Preparation
- 1
Thoroughly wash the 600 g of beefsteak tomatoes and cut into coarse pieces.
- 2
Place the tomato pieces into a sufficiently large salad bowl.
- 3
Wash the 1 large pointed bell pepper, remove the seeds, and chop coarsely.
- 4
Peel the 2-3 garlic cloves and chop coarsely.
- 5
Prepare the 1 chili, the 10 g of parsley, and the dill.
- 6
Place the pointed bell pepper, garlic, chili, 25 ml of oil, 1 tablespoon of vinegar essence, and the herbs into a food processor.
- 7
Process everything into a zesty dressing.
- 8
Season the dressing with 1 tablespoon of sugar, 1/2 tablespoon of salt, and 1/2 teaspoon of pepper.
- 9
Pour the prepared dressing over the tomato pieces in the bowl.
- 10
Gently fold everything together so the tomatoes do not get crushed.
- 11
Chill the salad briefly so that the flavors can meld well.