Tomato and Pepper Salad Cups

Serves 4 - 6
Pretty to look at and refreshing to eat! A tomato salad with a difference.
Recipe Category
Products in this recipe

Vegetable Spice, Char-grilled Peppers 250g

You will need

4 – 6 medium very ripe red tomatoes
Ina Paarman’s Vegetable Spice
1 x 250 g Ina Paarman’s Char-grilled Peppers
2 wheels feta cheese, cubed
½ cup (125 ml) Kalamata olives, pipped and halved
microherbs or fresh basil


Pour boiling water over the tomatoes and peel them.
Slice the tomatoes in half through the waist.
Hollow out the tomato halves (freeze the pulp to use in stew, soup, etc.).
Season the inside of the halves with Vegetable Spice.
Drain the Char-grilled Peppers, but reserve the Vinaigrette.
Toss the peppers, feta cubes and olives together and divide between the tomato halves.
Spoon a tablespoon of the reserved pepper marinade over each tomato cup.
Sprinkle over microherbs or torn basil leaves.