Ingredients

 

Sweet Pepper Salad

 

 

3 bell peppers, one for each colour
1 small red onion, julienne
3 plum tomatoes, ripe peeled & seeded
1/2 oz red wine vinegar
1 oz extra virgin olive oil
4 oz feta cheese, crumbled
1 tsp oregano, freshly chopped
1 tsp Italian parsley
Salt & pepper
2 ripe plum tomatoes, no seeds
1 oz red wine vinegar
2 oz extra virgin olive oil
Salt & pepper
1/2 tsp sugar

 

 

1. Slice the peppers with a mandolin on a fine setting, season with some salt and set aside.
   
   
2. Preheat a skillet and add some oil, the onions and the peppers and toss rapidly. Sprinkle with ½ oz red wine vinegar and let it evaporate well. Add the oregano and parsley and transfer to a tray to cool.
   
   
3. To make the Tomato Vinaigrette: Chop the 2 tomatoes, sprinkle with salt and sugar, and then set aside for 10-15 minutes. Then put the tomato mixture in a blender with some of the vinegar and puree. Strain into a bowl and add oil mixing slowly. Taste for correct seasoning and use within 3 days.
   
   
4. Assemble the salad by adding the 3 tomatoes cut in strips, the crumbled feta, and then dress with the tomato vinaigrette. Serve on top of escarole lettuce for best flavour combination.