Mixed pepper salad alla Camerota

Ingredients for 2 servings:

• 80 g cucumber(s)
• 2 m.-large tomato(s)
• 1 m.-large bell pepper(s), green
• 1 m.-large bell pepper(s), red
• ½ m.-sized vegetable onion(s)
• 2 tbsp white wine, fruity
• 2 tbsp white wine vinegar
• 2 tbsp orange juice
• 1 tsp salt
• ½ tsp white pepper, freshly ground
• 2 garlic cloves
• 1 tsp, sautéed oregano, fresh
• ½ tsp sage, fresh
• n. B. flowers and leaves
• 4 tbsp olive oil, cold pressed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

A crisp salad with fresh garden vegetables. Recipe from Campania, Italy.

Wash or peel all vegetables. Cut off the bottom end of the cucumber, peel it zebra-shaped, halve lengthwise, remove the seeds, and cut the halves lengthwise into approximately 1.5 cm wide strips. Chop the strips into approximately 3 cm long pieces. Quarter the tomatoes lengthwise, remove the green and white stem ends, and cut the quarters crosswise into thirds. Separate the bell peppers into their segments. Remove the seeds and white membranes. Cut the segments lengthwise into approximately 1.5 cm wide strips. Chop the strips into approximately 3 cm long pieces. Slice the onion crosswise from the top into approximately 3 mm thick slices and fan them out. Halve large rings. For the dressing, mix all ingredients, from white wine to pepper, in a bowl until smooth. Crush in the peeled garlic cloves. Finely chop the oregano and sage and mix into the dressing. 10 minutes before serving, mix the dressing into the vegetables. Finally, mix again and season the dressing with salt and pepper to taste. Divide the salad among serving bowls, drizzle with olive oil, garnish with flowers and leaves if desired, serve, and enjoy.