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Tomato, Pepper and Pineapple Salad

updated

5 from 7 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 221 kcal
Contents show

Ingredients
 

  • 2 Tomatoes
  • 4 Mini peppers
  • 3 slices Pineapple canned
  • Red wine salt
  • Pepper from the grinder
  • 1 tbsp Elderflower vinegar
  • 1 tbsp Extra virgin olive oil
  • Dried chilli

Instructions
 

  • Wash and clean vegetables. Core and dice the tomatoes, cut the bell pepper into rings. Dice the pineapple. Mix everything in a bowl. Season with salt, pepper, chilli and elderflower vinegar (see my KB) and then mix with the olive oil. Let everything go through briefly.
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Nutrition

Serving: 100gCalories: 221kcalCarbohydrates: 0.1gFat: 25g
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Written by John Myers

Professional Chef with 25 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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