Tomato Salad With Capers — Jewish Food Society
Photographer: Nitzan Rubin
Ingredients
- 4 large tomatoes, peeled and deseeded, chopped into large chunks
- 1 medium green bell pepper, ¼” dice
- 3 tablespoons capers, drained
- 4-5 scallions, whites only, finely sliced
- ¼ cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons salt
- ½ teaspoon pepper
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