This salad of grilled peppers and ripe red tomatoes with green onion, lemon and parsley is fabulous. The peppers can be roasted up to 48 hours ahead of time.
4 red bell peppers, plus 4 Cubanelle mild or hot peppers to make 4 cups
3 large ripe tomatoes, seeded and diced
2 green onions, diced
3 tablespoons chopped flat-leaf parsley (not too finely chopped)
3 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
1 tablespoon vinegar
Coarse salt and freshly ground black pepper
Set up the grill for direct grilling and preheat it to high. Arrange the peppers on the hot grate and grill them until the skins are blackened and blistered on all sides (about 15 minutes in all), turning often. Make sure the skins are charred completely. Transfer the grilled peppers to a cutting board and let them cool.
scrape the charred skins off the peppers. Cut each pepper in half, remove the core and scrape out the seeds. Cut into 1/2 inch dice and place in a non-reactive mixing bowl.
Add tomato, green onion, parsley, olive oil, lemon juice and vinegar, and toss to mix. Season with salt and pepper to taste. (The salad should be highly seasoned.)
The salad can be prepared several hours ahead of time, tasting for seasoning just before serving