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pepper salad

updated

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Ingredients for 4 servings:

  • 3 large green bell peppers
  • 3 m.-large tomato(s), peeled and pitted
  • 1 tbsp vinegar
  • Pepper, freshly ground
  • ½ tsp sugar
  • 1 garlic clove(s), squeezed
  • 60 ml olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Green peppers with tomatoes

Halve the peppers, remove the seeds, and grill cut-side down in the oven until the skin is blistered and blackened. Let cool, peel, and cut into 2-cm pieces. Cut the tomatoes into 2-cm pieces and toss with the diced peppers. For the dressing, combine the vinegar, pepper, sugar, garlic, and olive oil. Pour the dressing over the salad, toss to coat, and let stand for at least 10 minutes.

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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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