Moroccan Tomato Salad

• 3 or 4 ripe red tomatoes, about 3/4 pound, or an equal amount of cherry tomatoes
• 1 1/2 cups coarsely chopped celery with leaves
• 1/2 cup chopped parsley
• 3 tablespoons drained capers
• 1/4 cup chopped hot cherry peppers, stems removed
• 12 pitted black olives
• 1/4 teaspoon dried hot red pepper flakes
• 1 teaspoon paprika
• 1/4 cup olive oil
• Salt to taste if desired

1. Cut and discard the tomato cores.
2. Cut the tomatoes into 1-inch cubes.
3. There should be about 3 cups.
4. (If cherry tomatoes are used, cut them in half.)
5. Put the tomatoes in a mixing bowl.
6. Add the celery, parsley, capers, cherry peppers and black olives.
7. Blend the pepper flakes, paprika, olive oil and salt, and pour the mixture over the salad.
8. Toss well.

red tomatoes, celery, parsley, capers, peppers, black olives, paprika, olive oil, salt

Taken from cooking.nytimes.com/recipes/2266 (may not work)