1. In a medium serving bowl, whisk the lemon juice and mashed garlic with the olive oil. 2. Add the tomatoes, cucumber, onion, bell peppers, cilantro and parsley. 3. Season the chopped salad with salt and pepper and toss. 4. Stir the yogurt and drizzle over the top. 5. In a small skillet, cook the butter over moderately high heat, swirling the pan until the butter is fragrant and just starts to turn brown; about 5 minutes. Immediately spoon the brown butter over the yogurt and sprinkle the crushed red peppers on top. 6. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
