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Tomato and Chili Dressing

This is particularly delicious with grilled fish.

Recipe information

  • Yield

    serves 4

Ingredients

3/4 cup extra-virgin olive oil
4 tablespoons lemon juice
4 tomatoes, skinned and diced
1/2 red chili pepper, minced, or a pinch of ground chili pepper

Preparation

  1. Simply heat the oil with the lemon juice and tomatoes, adding the chili. Do not cook them.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsSalad DressingSaladMiddle EasternLemonCitrusFruitTomatoVegetableLunchDinnerDairy FreeGluten FreeVegetarianVeganNut FreeQuickEasyCookbooks
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