Grilled Capsicum and Tomato Salad

Salad is a must item in our dinner menu. So I to try find out new salad recipes which are easily prepared with ingredients available at home. Came across this recipe by browsing the site. A Morocoon Salad with grilled green capsicum and tomato with vinaigrette dressing.

Ingredients:

• 2 large green capsicums
• 2 firm tomatoes, peeled & deseeded

Basic vinaigrette dressing:

• 1 tbsp white vinegar
• 4 tbsp olive oil
• 1/2 tsp sugar
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 clove garlic, finely chopped
• 1 tsp dijon mustard

Procedure:

1. Wash, cut and dessed the capsicums into half. Grill the capsicums by placing the cut side down until the skin blisters and blackens. Cool peel and cut / dice into small pieces.
2. Cut / dice tomatoes into small square pieces similar to the grilled capsicum.
3. Take a mixing bowl and place the chopped capsicum and tomato.
4. To make the vinaigrette dressing, combine all the ingredients mentioned and whisk together until the salt and sugar are compeltely dissolved.
5. Pour the dressing over the salad and allow to stand for 10 minutes to gather flavour. Refrigerate until serving time.
6. Garnish with a tomato flower and serve chilled.

Another entry going to the FIC-Red & Green event, hosted by Neha.

Roasted Capsicum Salad

A colourful salad, a perfect combination of red & green going to the FIC-Red & Green event, hosted by Neha. I used red & capsicums coz the yellow coloured variety was not available. You can even add chopped onions, pickled jalapenos and spring onions to this salad.

Ingredients:

• 1 medium sized red capsicum
• 1 medium sized green capsicum
• 1 tsp salt (to taste)
• 2-3 tbsp lemon juice (to taste)
• 3 tbsp olive oil
• freshly ground pepper
• a little white oil, for roasting

Procedures:

1. Wash the red & green capsicums. Brush the capsicums with white oil and slightly roast over gas flame.
2. Allow to cool, cut & deseed the capsicums. Cut into long thin strips.
3. Put all the sliced capsicums in a large mixing bowl. Add lemon juice, salt and olive oil. Mix well. Chill in the fridge for 1-2 hours before serving.
4. While serving, sprinkle freshly ground pepper and mix well once again.
5. You can even garnish with chopped coriander leaves / cilantro.

Tips:
Serve chilled with snacks or consume by itself.

Add tomato ketchup to get that tangy and taste. If you like your salad hot, add chopped green chillies.