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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.
- 1 pound variety of peppers, cleaned and cut into bite sized pieces
- 1 whole red onion, large dice
- 3-4 ribs celery, halved and sliced
- 3 cloves garlic minced
- 1/4 fennel bulb,thinly sliced
- 1/4 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
- 1 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