At Home Portuguese Cooking
Instructions
Roast Bell Peppers and Tomatoes:
1. You can roast the peppers and tomatoes on gas burner, on broil in the oven, or on a grill. Place peppers either directly on burner grates, on a baking sheet in the oven, or directy on grill to roast, turning occasionally with tongs until the skin is blistered and black all over. Remove from heat and set aside.
2. Brush tomatoes with olive oil and place close to the heat, turning and roasting as the skin blisters all over, about 3 minutes. It’s ok if the skin gets blackened, but roast them quickly so the flesh doesn’t get overcooked. Set aside to let cool.
3. After the bell peppers have cooled, peel off the skins, remove the core and seeds, and cut them into pieces that are about 1-inch-square (or triangles). Peel the tomatoes and cut them into pieces about the same size as the peppers.
4. Meanwhile, place cucumber slices on a rack set over a baking sheet or in a colander and sprinkle them lightly with salt on both sides. Allow them to stand for 20 minutes to release their juices, then pat dry with paper towels.
Assemble the Salad:
1. Combine roast peppers, tomatoes, and cucumbers in a large salad bowl and sprinkle with the chopped cilantro.
2. Stir in the remaining olive oil, red wine vinegar, and chile paste and toss to combine. Season with salt and pepper. If you’re not serving the salad right away, cover and refrigerate, but pull out the salad and let it stand at room temperature for 30 minutes before serving.
Instructions
Roast Bell Peppers and Tomatoes:
1. You can roast the peppers and tomatoes on gas burner, on broil in the oven, or on a grill. Place peppers either directly on burner grates, on a baking sheet in the oven, or directy on grill to roast, turning occasionally with tongs until the skin is blistered and black all over. Remove from heat and set aside.
2. Brush tomatoes with olive oil and place close to the heat, turning and roasting as the skin blisters all over, about 3 minutes. It’s ok if the skin gets blackened, but roast them quickly so the flesh doesn’t get overcooked. Set aside to let cool.
3. After the bell peppers have cooled, peel off the skins, remove the core and seeds, and cut them into pieces that are about 1-inch-square (or triangles). Peel the tomatoes and cut them into pieces about the same size as the peppers.
4. Meanwhile, place cucumber slices on a rack set over a baking sheet or in a colander and sprinkle them lightly with salt on both sides. Allow them to stand for 20 minutes to release their juices, then pat dry with paper towels.
Assemble the Salad:
1. Combine roast peppers, tomatoes, and cucumbers in a large salad bowl and sprinkle with the chopped cilantro.
2. Stir in the remaining olive oil, red wine vinegar, and chile paste and toss to combine. Season with salt and pepper. If you’re not serving the salad right away, cover and refrigerate, but pull out the salad and let it stand at room temperature for 30 minutes before serving.
