Adapted from a recipe by Madhur Jaffrey, courtesy of Capay Valley Farm Shop
2 Gypsy peppers, seeded and cut into 1/4” cubes
1 medium cucumber, thinly sliced (peel if desired)
1 ripe medium tomato, cut into 1/4” cubes
4 teaspoons fresh lemon juice
2 tablespoons olive oil
3/4 teaspoon salt
Freshly ground pepper to taste
- Combine all the ingredients in a bowl and toss well.
- Serve chilled or at room temperature.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com