Dinner Tonight: Portuguese Salad

Dinner Tonight: Portuguese Salad could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. For 91 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 3. One serving contains 48 calories, 2g of protein, and 1g of fat. This recipe from Serious Eats requires olive oil, cilantro, cucumber, and green bell pepper. This recipe is liked by 40 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 97%, this dish is great. If you like this recipe, you might also like recipes such as Dinner Tonight: Caesar Salad, Dinner Tonight: Tarragon Crab Salad, and Dinner Tonight: Shredded Romaine Salad.

Servings: 3

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Turn the broiler on, and set the red and green bell peppers underneath. Cook, turning occasionally, until lightly blackened on all sides. When done, place in a small plastic bag and let steam for a few minutes. Repeat with the tomatoes, but first lightly coat in olive oil. They will cook much quicker. Remove when lightly blackened all over and let cool on a tray. 2 While the bell peppers and tomatoes cool, slice the cucumber into 1/2 inch inch thick slices. Set on a rack or on a paper towel, and sprinkle lightly with salt. Let those hang out for 20 minutes or so until they release some water. Dry with paper towels. 3 Remove the bell peppers from the plastic bags when cooled. Peel off the skin, remove the stems, and chop into 1-inch squares. Repeat this process with the tomatoes, discarding most of the pulp. 4 Toss the chopped bell peppers, tomato, and cucumbers in a large bowl. Add the chopped cilantro, olive oil, red wine vinegar, and chili paste. Season to taste with salt and pepper. Eat right away, or let sit in the fridge for 30 minutes for the flavors to really marry.

 

Step by step:

1. Turn the broiler on, and set the red and green bell peppers underneath. Cook, turning occasionally, until lightly blackened on all sides. When done, place in a small plastic bag and let steam for a few minutes. Repeat with the tomatoes, but first lightly coat in olive oil. They will cook much quicker.

2. Remove when lightly blackened all over and let cool on a tray.

3. While the bell peppers and tomatoes cool, slice the cucumber into 1/2 inch inch thick slices. Set on a rack or on a paper towel, and sprinkle lightly with salt.

4. Let those hang out for 20 minutes or so until they release some water. Dry with paper towels.

5. Remove the bell peppers from the plastic bags when cooled. Peel off the skin, remove the stems, and chop into 1-inch squares. Repeat this process with the tomatoes, discarding most of the pulp.

6. Toss the chopped bell peppers, tomato, and cucumbers in a large bowl.

7. Add the chopped cilantro, olive oil, red wine vinegar, and chili paste. Season to taste with salt and pepper. Eat right away, or let sit in the fridge for 30 minutes for the flavors to really marry.

Nutrition Information:

covered percent of daily need