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Author Notes: An abundance of peppers makes for a great Italian pepper salad with olives, to have with the herb tomatoes and Parmesan cake. Tomatoes olives and peppers, it is summer! It never fails that a hot one makes it into the salad, but I try to make a separate hot pepper version for myself, easily mixed with some of the sweets.
A variety of peppers can be used, cut into large pieces. Assorted pitted olives, fresh celery, red onions and herbs, dressed with good olive oil and red wine vinegar.
pound variety of peppers, cleaned and cut into bite sized pieces
whole red onion, large dice
ribs celery, halved and sliced
cloves garlic minced
fennel bulb,thinly sliced
pound pitted Italian olives cut into large pieces; my favorites are oil cured, Alpnonso, Sicilian green, picholine, and Calabrese. I sometimes use all of them depending on what I have in the fridge.
Chopped, 4 basil leaves, 2 small sprigs oregano, marjoram and thyme, leaves stripped. You can up the herbs after tasting the salad
whole sun-dried tomato, minced
Red Wine and Olive oil vinaigrette
salt and pepper
- Clean peppers, seed and chop. Prepare onion, garlic, celery, and fennel toss with peppers. Pit and chop olives add to peppers.
- On a cutting board lay out the basil leaves, drizzle with a little olive oil, add the other herbs tomato, sea or kosher salt, ground pepper and mince it all. Blend the herbs into the peppers etc.
- About 3 tablespoons of olive oil and a tablespoon of red wine vinegar for starters. Taste and adjust or make your favorite red or white wine vinaigrette.
- This recipe was entered in the contest for Your Best Chili Pepper Recipe
- This recipe was entered in the contest for Your Best Dish in the Raw