Tomato & Vegetable Salad with Lemon Vinaigrette

    32 minutes

    Bursting with vitamin C, these tart fruits serve as fat-free, virtually sodium-free seasonings for many foods and beverages.

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    Serves: 4 

    • 1 yellow or red capsicum, cut lengthways into flat strips
    • 2 lemons
    • 1/4 cup lemon juice
    • 3 teaspoons olive oil
    • 1/4 teaspoon sugar
    • Salt
    • Freshly ground pepper
    • 3 large tomatoes, cut into 2cm chunks
    • 1 stalk celery, thinly sliced
    • 1/4 cup chopped fresh basil

    Preparation:20min  ›  Cook:12min  ›  Ready in:32min 

    1. Preheat the griller. Place the capsicum pieces, skin-side-up, on the griller tray and grill for 12 minutes or until the skin is charred. When cool enough to handle, peel and thinly slice.
    2. Peel the lemons with a paring knife. Cut the flesh into 5 mm dice, discarding the seeds. Whisk together the lemon juice, oil, sugar and salt and pepper to taste in a large bowl.
    3. Add the lemon pieces to the bowl along with the tomatoes, celery, basil and roasted capsicum. Toss well to combine.

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