Late Summer Salad

from The Food of Morocco by Paula Wolfert

Serves 4 to 6 for a salad course

Ingredients:

• 3 medium red-ripe tomatoes, peeled, halved, seeded, and cubed
• 1 large red bell pepper, peeled, cored, and finely diced
• 1 large green bell pepper, peeled, cored, and finely diced
• 1 red onion, finely diced
• 1 T honey
• 1 T fresh lemon juice or mild cider vinegar
• 1/4 c. extra virgin olive oil
• fine sea salt and freshly ground black pepper
• 1 1/2 T finely chopped cilantro
• 1 1/2 T finely chopped flat-leaf parsley

Directions:

Mix the tomatoes, peppers, and red onion in a salad bowl.  Mix the remaining ingredients, except herbs, and toss with the vegetables.  Sprinkle the chopped herbs on top.  Refrigerate until ready to serve.