John Myers
Ingredients for 4 servings:
- 3 tbsp olive oil
- 1 red bell pepper(s), cut into very fine strips
- 1 yellow bell pepper(s), cut into very fine strips
- 1 green bell pepper(s), cut into very fine strips
- 2 tbsp vinegar (sherry vinegar)
- 1 garlic clove(s), finely chopped
- Salt
- pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
quick pepper salad
Heat 2 tablespoons of olive oil in a pan or wok. Add the bell pepper strips, season lightly with salt, and fry for about 4 minutes, stirring. The bell pepper strips should be just tender. Place the bell pepper strips in a bowl. Mix with the remaining olive oil, sherry vinegar, garlic, and onion. Season with salt and pepper to taste. Serve hot, lukewarm, or cold. The salad can also be refrigerated for a day. Tip: Garnish with feta cheese cubes, black olive rings, and parsley before serving, if desired.
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