A Southeastern-inspired take on the classic shepherd's salad, this version adds the smoky heat of isot pepper to chopped vegetables. Ready in fifteen minutes, this salad brings vivid colour and sharpness to the breakfast table.
Dice the tomato, cucumber, long green pepper and red onion into small cubes.
Finely chop the parsley and mix it with the isot pepper.
Add the lemon juice, olive oil and salt, toss and serve right away.
Add the isot pepper last; mixing it in too early draws out the salad's liquid and releases its heat too soon.
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