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Pepper salad with basil

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Ingredients for 4 servings:

  • 4 tbsp vinegar (white wine vinegar)
  • 4 tbsp olive oil
  • Salt
  • 1 pinch(s) of sugar
  • 1 tbsp pepper, mixed, coarsely ground
  • 1 red bell pepper(s)
  • 1 bell pepper(s), yellow
  • 6 tomatoes (Roma tomatoes are very good)
  • 1 bunch of basil
  • 200 g lettuce hearts
  • 50 g arugula
  • 50 g capers, (jar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

For the vinaigrette, combine the vinegar, salt, pepper, and sugar. Finally, stir in the olive oil. For the salad, slice the bell peppers. Quarter the tomatoes, wash the lettuce, drain well, and tear into bite-sized pieces. Mix the lettuce, arugula, bell peppers, and tomatoes and arrange on plates. Scatter the capers over the salad and drizzle with the salad dressing. Serve garnished with basil. Serve with fresh baguette.

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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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