Tomatoes, Preserved Lemons, and Sweet Red Peppers

This monochromatic salad had a great taste. I did not serve this until the following day as it took longer than expected to grill the peppers and let them cool enough to work with. Not everyone liked how the preserved lemon stood out as it was sprinkled on top. I much prefer the tomato salad with capers for taste, but also for ease of preparation.

I made a half recipe. The tomatoes were a bit wimpy as they are at this season; the roasted peppers came from a jar; and (oops!) my one red onion was bad, so I substituted a shallot. Very tasty. Another very good salad from this book.