Best 7 Moldovan Tomato Cucumber Pepper Salad Recipes

MOLDOVAN TOMATO, CUCUMBER & PEPPER SALAD

Steps:

• In a bowl, combine the tomatoes, peppers, onion& parsley.
• Whisk oil, 3 T.
• vinegar, salt& pepper.
• Add to salad& toss.
• Cover& refrigerate at least 1 hour.
• Just before serving, taste& correct seasonings as desired.
• Sprinkle with feta cheese (don't mix it in).

TOMATO CUCUMBER AND PAPAYA SALAD

Steps:

• In a mixing bowl whisk vinegar while slowly adding olive oil. Season with salt and pepper and toss with tomatoes, cucumbers, papaya, and papaya seeds. Taste and adjust seasoning.
• Serve family style.

TOMATO CUCUMBER SALAD

Steps:

• Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.

ROASTED PEPPER, CUCUMBER, AND TOMATO SALAD

Steps:

• Char pepper over gas flame or in broiler until blackened. Enclose in plastic bag 15 minutes. Peel, seed, and cut pepper into 1/3-inch cubes. Place in large bowl. Add tomatoes, cucumber, olives, onion, and parsley. Whisk oil and lemon juice in small bowl to blend; season with salt and pepper, then mix into vegetables. Let vegetables marinate at least 15 minutes before serving. DO AHEAD: Can be made 3 hours ahead. Cover and chill.

FRESH TOMATO PEPPER SALAD

Steps:

• Mix all dressing ingredients, down to the garlic salt in a medium bowl.
• Thinly slice tomatoes, onions and peppers.
• Add veggies to dressing and toss.
• You can serve now but I prefer to allow it to sit in the fridge for at least and hour or so.
• The flavors get better the longer it sits.
• Serve as a side dish or use the veggies on your favorite summertime sandwich.

TOMATO AND PEPPER SALAD

Steps:

• In a bowl, mix the tomatoes, cucumber, green bell pepper, and celery. Mix the vinegar, sugar, salt, and pepper in a separate bowl, and pour over the salad. Gently toss to coat. Cover, and refrigerate at least 2 hours, stirring occasionally.

CHEF JOHN'S KOFTA KEBABS

Steps:

• Cut toasted bread slice into thin strips on a cutting board; cut strips across into a small dice.
• Place onion, parsley, and garlic on top of diced bread on the cutting board; chop until mixture resembles tabbouleh.
• Season beef and lamb with kosher salt, black pepper, allspice, paprika, cardamom, nutmeg, and cayenne. Add onion mixture and water. Mix and mash with your hands until well combined.
• Wrap in plastic wrap and refrigerate until chilled, at least 1 hour, up to overnight.
• Remove meat from the refrigerator and roll ¼ of the mixture into a ball using wet hands. Pierce in the middle with a bamboo skewer. Shape meat into a uniform log, about 6 inches long and 2 inches wide.
• Meanwhile, preheat a charcoal grill until coals are very hot.
• Place kebabs on the hot grill until browned and cooked through, about 12 minutes, turning every 3 minutes or so. An instant-read thermometer inserted into the center of a kebab should read at least 145 degrees F (63 degrees C). Serve.