Recipe: Tomato and Green Pepper Salad

Tomato and Green Pepper Salad
Recipe Courtesy of Mina Newman, Executuve Chef, Layla Restaurant

2 preserved lemons**
5 large ripe tomatoes, peeled, skinned and diced medium
4 green cubanero peppers** (long green peppers), roasted and diced the same size as tomatoes
1 garlic clove, finely minced
1 tablespoon ground cumin, toasted
1/2 cup lemon juice
1 tablespoon Harissa**
1 cup tomato juice
2 tablespoons parsley, chopped
Salt and pepper to taste
**These ingredients can be found in specialty food stores

Remove rind from preserved lemons. Julienne rind and discard the rest of the lemon. In a large bowl combine all the ingredients, including lemon rind, and allow to marinate for an hour. Check seasoning. Serve at room temperature Yield: 6 servings