Rainbow Baby Bell Pepper Salad

INGREDIENTS

• 1 pound baby bell peppers, thinly sliced into rings
• 6 compari tomatoes, quartered
• 2 scallions, chopped – white and green parts
• 1/2 cup chopped fresh dill fronds or dry to taste
• 2 large garlic cloves, crushed
• 1 tsp sumac
• 1/2 tsp salt
• 1/2 tsp pepper
• zest and juice of 1 large lemon (1/2 cup)
• 3 TBSP extra virgin olive oil

DIRECTIONS

1. In large bowl, combine bell peppers, tomatoes, scallions, dill and garlic. Sprinkle with the sumac, salt and pepper.
2. Add lemon zest and juice and olive oil and give it a good toss
3. Taste and adjust seasoning
4. Set aside from 20 minutes or so before serving to allow flavors to meld