Bell Pepper and Tomato Salad “Ezme”
A fun, fresh and easy play off of the Turkish salad Ezme. It’s a perfect summer side. Cut it finely or leave in larger chunks.
Ingredients
Scale
- 1 large bell pepper, preferably yellow or orange, diced
- 3 plum tomatoes or equivalent amount of another type of tomato, seeded and diced
- 1 hot pepper, diced, Fresno or Jalapeno, optional
- 2 green onions, sliced thinly on the diagonal
- 1 to 2 tablespoons chopped parsley, optional
- 1 tablespoon Sweet Chili sauce, or to taste
- 1 tablespoon tomato paste
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- salt and pepper to taste
Instructions
Mix the together the bell peppers, tomato, hot pepper if using, along with green onion & parsley.
In a small bowl, mix the Sweet Chili sauce, tomato paste, red wine vinegar, sugar and salt and pepper to taste. Pour over the vegetables and mix.
May be served immediately, but best if it has some time to sit, an hour or so. Keeps well for several days.
Notes
Salad may be chopped finely as a condiment, or in small or bite-sized pieces depending on your preference.