Roast Pepper Salad with Tomatoes and Preserved Lemon

• 1 pound bell peppers, roasted, stemmed, seeded, and peeled (page 470)
• 3/4 pound tomatoes (2 large or 3 or 4 medium), cored (and seeded and peeled too if you like)
• 1 garlic clove, minced
• 2 teaspoons sweet paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne, or to taste
• Salt to taste
• Juice of 1 lemon
• 1/4 cup extra virgin olive oil
• 1/4 cup chopped fresh parsley leaves
• 1 preserved lemon, cut into thin strips

1. Cut the peppers into 1-inch strips; coarsely chop the tomatoes.
2. Toss in a large bowl with the garlic, paprika, cumin, cayenne, salt, lemon juice, and oil.
3. Let rest for about an hour.
4. Garnish with parsley and preserved lemon strips before serving.

bell peppers, tomatoes, garlic, sweet paprika, ground cumin, cayenne, salt, lemon, extra virgin olive oil, parsley, lemon

Taken from www.epicurious.com/recipes/food/views/roast-pepper-salad-with-tomatoes-and-preserved-lemon-386066 (may not work)