Directions

1. Fire roasting the green bell pepper is the most complicated part of this recipe and it is pretty easy because there is no fear you are going to accidentally burn it—in fact you have to burn it.

   Wash a green pepper and keep it whole. Place the pepper on a BBQ or right on your stovetop gas burner. Turn the flame to high and let the pepper burn. Once the outer skin chars completely carefully rotate the pepper with tongs and repeat on all sides. Once the pepper is fully charred and slightly wilted drop it in a large bowl with cold water. In the sink with water running into the bowl rub the outer skin layer off of the pepper with your fingers until all the blackened skin has released. Remove the core and seeds from your pepper. You are now ready to use the roasted and cleaned pepper in your salad.

2. Cube (about ½ inch) the tomatoes and cucumber. Mince the onion and slice the pepper into small inch strips. 
   

3. Combine all the ingredients with the salt, vinegar, olive oil, and a generous amount of oregano in a bowl. Taste and adjust salt and vinegar levels as desired. Serve salad as a side with potatoes (optional).