Title: Tomat Y Pimenton (Tomato & Pepper Salad)
Categories: Salad Jewish Greek Israel
Yield: 6 Servings

3	lg	Sweet red peppers
3		Ripe tomatoes, cut into 6 wedges each
3		Sour gherkins, cut into long slices
1/4	c	Wine vinegar
2	tb	Olive oil

A simple daily salad from Greece & Turkey, to be eaten w/good crusty bread.

1. Broil the whole peppers all around to char the skin. Put the peppers in a paper bag for 10 mins, which will steam them & thereby loosen the skins. Remove the skins & rinse the peppers off under cold water. Cut open the peppers, discard the seeds, stems, & ribs. Cut the flesh into long strips 1/2-inch wide. Arrange them on a platter in a circular design.

2. Arrange the tomato wedges & gherkin slices among pepper slices. Mix the vinegar & olive oil together & pour it over vegetables. Serve at room temp.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- 1992 Published by Donald I. Fine, Inc., NY

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