Moravska salade (Moravska salata)

Bereiding

1. 1

   If using a fresh bell pepper, roast it over an open flame or under the broiler until the skin is charred and blistered, about 8-10 minutes. Place in a covered bowl to steam for 5 minutes, then peel off the skin, remove seeds, and chop the flesh.

2. 2

   Dice the tomatoes into small, even cubes about ⅓ inch (8 mm) and place them in a large mixing bowl. Sprinkle with ½ tsp salt and let sit for 5 minutes to release some juice.

3. 3

   Peel the cucumbers if desired, then dice them to the same size as the tomatoes. Add to the bowl.

4. 4

   Finely chop the red onion and add it to the vegetables.

5. 5

   Cut the roasted pepper into small dice and add it along with any juices.

6. 6

   In a small bowl whisk together the oil, vinegar, remaining salt, and black pepper. Pour the dressing over the chopped vegetables.

7. 7

   Gently toss everything together until evenly coated. Taste and adjust seasoning if needed.

8. 8

   Sprinkle with chopped parsley if using. Let the salad sit at room temperature for 10-15 minutes before serving so the flavors can meld.