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Sweet and sour cucumber salad with capers

updated

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Ingredients for 2 servings:

  • 200 g mini cucumber(s)
  • ½ red bell pepper(s)
  • 1 clove(s) garlic
  • 2 tsp sherry vinegar
  • 4 tsp olive oil
  • 1 tsp sugar
  • ½ tsp sea salt
  • Pepper from the mill
  • 2 tsp capers
  • 2 stalks of parsley, flat

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

Wash the cucumbers and bell peppers. Peel the cucumbers and dice them. Remove the white membranes from the bell peppers and dice the flesh as well. Finely chop the garlic. Finely chop the parsley. Make the marinade with the remaining ingredients. Mix everything until smooth. Pour the dressing over the vegetables and fold in the capers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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