John Myers
Confetti Salad … Refreshing and Cool Side Dish
The perfect confetti salad … refreshing and cool side dish recipe with a picture and simple step-by-step instructions.
- 1 half Yellow peppers
- 1 half Green peppers
- 1 half Onion
- 1 half Cucumber
- 100 g Three kinds of cherry tomatoes
- 4 sun-ripened Black olives
- 1 tablespoon Dill **
- 1 tablespoon Lemon juice **
- 2 teaspoon Mediterranean herbs TK
- 2 teaspoon Salt, pepper and sugar
- 3 tablespoon Extra virgin olive oil
- Remove the peppers from the seeds and the white inner membranes, peel the cucumber and scrape out the seeds with a spoon, cut off the hard wedges from the tomatoes and core the olives.
- Cut all the vegetables into quite small cubes and place in a bowl, fold in the dill, lemon juice, herbs with salt, pepper and sugar and place covered in the fridge to cool and steep.
- Just before serving, fold in the olive oil and season again if necessary.
- I served this refreshingly cool salad with rosemary potatoes from the baking sheet today. There was also a rump steak with mushrooms … it was delicious !!
- ** I have dill and lemon juice in small portions in the freezer, because there is often something left over from them – and when frozen, these ingredients are always quickly to hand, even with little effort.
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