"} 7a:{"position":30,"content":"SPICY GRILLED TOMATO AND PEPPER SALSA"} 7b:{"position":31,"content":"Einat Admony, author of Balaboosta, calls this a salsa but many would consider the mixture of cubes of grilled tomatoes, peppers and onion a salad. Admony feels that the salad/salsa is at its best when the vegetables are grilled just before they are served. “What you’re shooting for,” she wrote, “... is a genuine smoky flavor. You can use it as a dip with tortilla chips or pita, but it’s particularly good... inside a kebab sandwich.”"} 7c:{"position":32,"content":"Admony flavors the salad with roasted garlic, which she prepares on the stovetop instead of in the oven. (See Note following the recipe.)"} 7d:{"position":33,"content":"Makes about 2½ cups"} 7e:{"position":34,"content":"❖ 2 large tomatoes"} 7f:{"position":35,"content":"❖ 1 large sweet red pepper"} 80:{"position":36,"content":"❖ 1 large sweet green pepper"} 81:{"position":37,"content":"❖ 1 large red onion, halved"} 82:{"position":38,"content":"❖ 1 jalapeno pepper or other hot pepper"} 83:{"position":39,"content":"❖ 3 cloves Roasted Garlic (see Note below), finely chopped"} 84:{"position":40,"content":"❖ 2 Tbsp. finely chopped fresh parsley"} 85:{"position":41,"content":"❖ 1 Tbsp. olive oil"} 86:{"position":42,"content":"❖ 1 Tbsp. fresh lemon juice"} 87:{"position":43,"content":"❖ 1½ teaspoons kosher salt, or to taste"} 88:{"position":44,"content":"❖ Pinch of freshly ground black pepper"} 89:{"position":45,"content":"Ideally, you would roast your tomatoes, peppers, onion and jalapeno pepper over the grill, but using your broiler or an ungreased cast-iron skillet on the stove works just as well. In either case, get a deep brown, almost black, char on all sides of the vegetables, about 20 minutes; check often so they do not burn. Remove from heat and allow them to cool completely."} 8a:{"position":46,"content":"Peel away all charred ski

The ‘ubiquitous’ Middle Eastern ingredient

Explore the endless possibilities of summery tomato salads