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Pepper and cheese salad

updated

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Ingredients for 2 servings:

  • 2 medium-sized bell peppers, red
  • 2 medium-sized bell peppers, green
  • 1 bunch of spring onions
  • ½ cucumber(s)
  • 250 g Gouda, medium-aged, in one piece, or of your choice
  • 2 tbsp olive oil
  • 2 tbsp balsamic vinegar, white
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Low-carb

Peel the bell peppers and cut into bite-sized pieces. Deseed the cucumber and also cut into pieces. Slice the spring onions into small rings and add to the remaining vegetables. Now cut the cheese (either one or several different varieties, depending on your taste) into small strips or cubes and add to the salad. Mix together olive oil and balsamic vinegar to make a vinaigrette, season with salt and pepper, and toss into the salad.

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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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Pepper and cheese salad