Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Dressing: 2 red bell peppers 2 ripe red tomato, diced 1 clove garlic, chopped ¼ teaspoon pimento or smoked paprika 2 to 3 tablespoon sherry vinegar 6 tablespoons extra virgin olive oil Salt and freshly ground black pepper
For the salad:2 tablespoons extra virgin olive oil 2 cups coarse-textured bread cubes 2 1/2 pounds fresh ripe tomatoes, peeled, seeded, and ¾-inch dice 1 green pepper, seeded and 3/4-inch dice 1 medium red onion, ¾-inch dice 1 hothouse cucumber, peeled, halved, seeded, and ¾-inch dice
Place the peppers directly on the gas jets or outdoor grill and char the peppers on all sides until the skin is completely black. Alternately, cut the bell peppers in half lengthwise and remove the stems, seeds and ribs. Place cut side down on a baking sheet. Broil until the skin is blackened, 6 to 10 minutes. Transfer the peppers to a plastic bag, close tightly and let cool for 10 minutes. Remove the skin by scraping with a knife.
In a blender or food processor, puree the pepper, tomato, garlic, pimento, vinegar to taste and olive oil for 2 to 3 minutes until very smooth. Season to taste with salt and pepper. Reserve.
Preheat the oven to 400°F. Toss the oil with the bread cubes. Place on a baking sheet, season with salt and bake until the bread cubes are golden and crispy, 12 to 15 minutes, turning occasionally. Cool.
In a bowl, gently toss the diced tomatoes, green peppers, onions and cucumbers together. Season with salt and pepper. Spoon the dressing into individual salad bowls, distributing evenly. Pile the diced vegetables into the middle of the bowl and top with the toasted bread cubes. Serve immediately.
This salad is wonderful topped with poached prawns! If you'd like to try it, make the salad as directed try adding this!
Ingredients:1 ½ pounds extra large prawns, peeled and deveined
Instruction:Bring a large frying pan of water to a boil. Add the prawns and let simmer for 1 minute. Turn the water off and let the prawns sit in the water. As soon as the prawns are almost firm to the touch, remove with a slotted spoon and let cool.
Add cooked prawns to salad and enjoy!
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